Cod Cakes Canapés

Cod Cakes Canapés (left), Clam Chowder (middle), & Lobster Salad Tea Sandwiches (right)

Add the perfect amount of seafood flair to your Lighthouse tea with these Cod Cakes Canapés.

Cod Cakes Canapés
Yield: 23
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  1. 4 (5-ounce) cod loin fillets
  2. 1 (32-ounce) container seafood stock
  3. 2 large eggs
  4. ⅓ cup Japanese bread crumbs (panko)
  5. 1 teaspoon Worcestershire sauce
  6. 1 tablespoon finely chopped parsley
  7. 1 tablespoon coarse-ground mustard
  8. ¼ teaspoon ground white pepper
  9. 1 bag kettle-cooked potato chips
  10. 1½ cups vegetable oil
  11. 23 English water crackers
  12. 1 recipe Caper–Green Olive Aïoli (recipe follows)
  13. Garnish: lemon knots*, curly parsley
  1. In a medium saucepan, combine cod fillets and seafood stock. Bring to a boil over medium-high heat, and reduce heat to a simmer. Cook until fish is opaque and flakes easily, approximately 5 minutes. Remove cod from saucepan, and let cool.
  2. Using a fork, flake cooled cod into small pieces.
  3. In a medium bowl, combine flaked cod, eggs, bread crumbs, Worcestershire sauce, chopped parsley, mustard, and white pepper, stirring to blend.
  4. In the work bowl of a food processor, pulse potato chips until they are the consistency of bread crumbs. Transfer crumbs to a bowl.
  5. Using a levered 1-tablespoon scoop, portion cod mixture, and drop into potato chip crumbs, coating well. Shape portions into small cakes or patties.
  6. In a large sauté pan, heat vegetable oil over medium-high heat. When oil shimmers, add cakes, and cook for 2 to 3 minutes per side, reducing heat, if necessary, to prevent burning. Drain cod cakes on paper towels.
  7. Spread Caper–Green Olive Aïoli onto each cracker, and top with a cod cake.
  8. Garnish with additional aïoli, a lemon knot, and parsley, if desired.
  1. *To make lemon knots, using a channel knife or a zesting tool, cut 23 (4-inch-long) strips of peel from a lemon. Tie a knot in the middle of each peel length.
TeaTime Magazine
Caper-Green Aïoli
Yield: ½ cup
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  1. ½ cup mayonnaise
  2. 1 tablespoon chopped capers
  3. 1 tablespoon chopped bright green olives
  4. 2 teaspoons fresh lemon zest
  5. 1 teaspoon fresh lemon juice
  6. ¼ teaspoon finely chopped fresh garlic
  7. ⅛ teaspoon salt
  8. ⅛ teaspoon ground black pepper
  1. In a small bowl, combine mayonnaise, capers, olives, lemon zest, lemon juice, garlic, salt, and pepper, stirring to blend.
  2. Cover, and refrigerate until needed, up to a day in advance.
TeaTime Magazine
From TeaTime, July/August 2016


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