Lemon-Poached Cod Cakes

1. Poach the Cod

Fill a shallow, wide pan with high sides with water and add the peppercorns, bay leaf, and one section of the lemon. Bring the water up to a gentle simmer, then carefully add the cod fillets. Let the fish poach for about 6-8 minutes until it turns opaque and flakes easily with a fork. Using a wide spatula, remove the fish from the water and set it aside to cool.

2. Sauté Vegetables

While the fish is cooling, melt the butter in a pan over medium heat. Add the diced celery, onions, and garlic, and sauté until the onions turn translucent, which should take a few minutes. This softens the vegetables and brings out their natural sweetness, which will add depth to your cod cakes.

3. Prepare Binding Mixture

In a small bowl, whisk together the mayonnaise, Dijon mustard, eggs, kosher salt, black pepper, and Old Bay seasoning. This mixture will help bind the fish cakes and add a punch of flavor.

4. Combine Ingredients

In a large bowl, combine the sautéed vegetables, crushed saltine crackers, and chopped parsley. Once the fish has cooled enough to handle, flake it into the bowl with the binding sauce and vegetable mixture, then gently mix everything together until well combined. Form this mixture into patties and place them on a sheet pan or platter, covering them with plastic wrap. Refrigerate the patties for about 30 minutes to help them firm up, which makes them easier to sauté later.

5. Cook the Cod Cakes

When you’re ready to cook the patties, heat the canola oil in a large sauté pan over medium-high heat. Once the oil is hot, add the patties and cook them for 4-5 minutes on each side, until they are golden brown and crispy. The high heat crisps up the exterior, giving you that perfect crunch.

6. Serve

Serve the cod cakes immediately, either on their own or atop a bed of greens dressed in a lemony vinaigrette, with lemon wedges on the side for a fresh, zesty finish. Enjoy!