|Photo Credit to mycolumbianrecipes.com|
1 pound cod fillets, cut into 1" pieces
1/4 cup plain bread crumbs
1 large egg white
1 shallot, minced
3 tablespoons minced fresh parsley
2 tablespoons light mayonnaise
4 teaspoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
Pulse half of cod fillets in food processor until they form mix of equal parts finely minced and coarsely chopped pieces, about 4 pulses. Transfer processed cod to large bowl and repeat with remaining cod. Sprinkle bread crumbs over fish.
Whisk egg white, shallot, parsley, mayonnaise, mustard, lemon juice, salt, and pepper together in bowl. Using rubber spatula, gently fold mixture into cod and bread crumbs until mixture just holds together.
Divide cod mixture into 4 equal portions and shape each into round cake, about 3 inches across and 1.5 inches high. Transfer to plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Spread flour in shallow dish or pie plate. Dredge fish cakes in flour, shaking off excess. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Carefully lay chilled fish cakes in skillet and cook until well browned on both sides, 8-10 minutes, flipping them halfway through cooking. Carefully transfer fish cakes to platter and serve with lemon wedges.
Recipe Source: The Best of America's Test Kitchen