Cod Cakes Canapés

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

Cod Cakes Canapés

2016-08-23 02:47:48

Yield: 23

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Ingredients

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

Instructions

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.

Notes

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 https://www.teatimemagazine.com/

From TeaTime, July/August 2016