Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.
Ingredients
Makes about 24 pancakes
Step 1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Step 2
In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
Step 3
Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
Step 4
In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
Step 5
Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
Step 6
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
Step 7
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Step 8
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Step 9
Serve pancakes hot withTartar Sauce.
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Reviews (7)
Back to TopI had a 1/2 lb of leftover baked cod so I used that as the base and halved the recipe for a dinner for two. It made a really nice, quick dinner with a simple salad. There were extra cakes for lunch the next day too.
autumnhills
Boston, MA
1/13/2017
So how long should this cod simmer?!?
Anonymous
Tilburg, the Netherlands
11/28/2007
This is one of those recipes that I wish I had had when the kids were little. I wasn't raised on fish, and so regretfully it wasn't a weekly menu item. This would have been my way of doing the fish and chips version. It is the exact recipe of my regular latkes, take out bacon and add the celery seed/salt and the cod. I don't soak the potatoes, just grate them coarsely, then mix the eggs/ flour /spices paste into the potatoes with your hands. I purchased the cheaper frozen block of cod, defrosted in a pan of milk (takes the fishyness away) and then gently simmered it in boiling - simmer water till flakey. Gently stir in the flaked drained cod. cook as in recipe. The cakes served on a bed of shredded lettuce with the tartar sauce,(or ketchup for the munchkins) amazing!!!! (with the regular latkes, serve on shredded lettuce with finely chopped tomatoes and sour cream-long time family favourite for any meal.)
MamaK1
Niagara, Ontario, Canada
5/10/2007
I read the recipe and the review. I changed it. I used corn and not so much potato. I got rid of the celery salt and seed. I used fresh celery. My wife loved them. She spent her summers in Cape Cod as a child and she thought I captured some of that flavor.
rnoelr
Buda, Texas
4/30/2007
I made this using all the ingredients but I cut back on the amount of potatoes. Just before I put the batter in the frying pan, I tasted it and all I could taste was the celery seed and potatoes. I couldn't taste the cod. So, I added dill, lots of black pepper, regular salt and a fair amount of lemon juice. I was able to curb the overpowering potato/celery flavor and it was ok in the end - still not great. I used to eat Cod cakes from Marks and Spencers in England and if you ever have eaten these, they are to die for. I don't know if potatoes were used to make them, but there was definitely a higher percentage of cod - cod was the dominant flavor. I probably would not make this recipe again without changing it significantly.
smackie_rocks
Snoqualmie, WA
2/1/2007
didn't use the celery seeds or salt, but substituted whatever herbs I had. Came out great! Also excellent with applesauce.
Anonymous
New York
11/18/2006
I randomly decided to make these at the last minute, and left out the celery stuff, but added some paprika, parsley, and garlic powder, and they were yummy! I think they'd be just as good not fried, but i'm not sure if they'd stay together. They were good with ketchup, so that went over well with my boyfriend!
Bridget9
Albany, NY
2/7/2006
