This is very similar to the way I make them. I don’t follow a set recipe, but do use a binder of bread crumbs, eggs and a bit of mayo. For flavoring I saute onion and celery until beginning to caramelize, and then add a touch of garlic and saute for a minute or two. The only problem is that the cakes tend to be delicate and have a tendency to fall apart. I think that the lightness of the breadcrumbs lets the flavor of the fish come through a little more clearly than the heavier potatoes, although the potato cakes are easier to work with.
I’ve also seen recipes that call for chopped raw fish to be use. I wonder how that would work.
It’s a great recipe and I have definitely begun ad libbing a bit with it. Refrigerating for a bit before cooking as called for by the recipe helps them stay together, as does spreading mayo on both sides of the ready-to-cook fish cakes.
Used the NYT’s recipe posted by @ieatalotoficecream (thank you!), turned out pretty good.
Left out the Old Bay seasoning (don’t have this and don’t know what it is) and mayonnaise (Husband hates that).
As for the cod used, I suspected it was a defrost one, except they were selling in the fresh fish section of Carrefour. But the quantity of water coming out of the fish made it suspicious.
Actually I had no time to put it in the fridge for 30 minutes as the recipe requires, I put the mixture in the freezer for 10 minutes and it worked for me.
I do think the Old Bay contributes to the flavor and it’s useful in other seafood preparations so may be worth mixing up a batch if you’re so inclined.
Thanks, this recipe looks a bit different from my initial search when I cooked the meal. That one only stated celery salt, pepper, paprika and cayenne pepper flakes. Since I already added all these + mustard (except celery salt) I thought I kind of had the right mix.
Used for steaming crabs, shrimp boils, or adding as a secret ingredient to jambalaya. It is a wonderful seasoning. I’d be happy to send you some, message me.
Looking great! I was advised upthread to try Old Bay, and easily sourced it from Amazon. Not much kitchen time recently, but I’ll add feedback from an Old Bay newbie when I’ve had a chance to give it a go.
The biggest difference is that J.O. No. 2 (the one used by crab houses) is coarser. Other than that, the spice blends are proprietary so it’s hard to say exactly what the difference is. Old Bay has an ingredient that is sometimes overwhelming for me when used raw. Maybe it’s mace or nutmeg.
I have a friend in Maryland and she puts it on popcorn. Sweets? I’ll have to have her bring some next time, because that sounds odd enough to want to try.
I do this too. I do mostly microwave popcorn, so I cook that, drizzle some melted butter, sprinkle on some Old Bay, and then shake the bag to mix it up.
Makes a nice cocktail party snack too – I do less butter, mix it up and put it in bowls on the various tables for people to nibble on.
