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Fish and potatoes. Perfect mates. And when you can taste both in one bite of a fish cake, what could be better? Especially when it\u2019s cod, the Mighty White Fish that made New England famous. These easy baked fish cakes let the sweet flavor of the cod shine through. Plus you get the crunch of a spicy crumb topping studded with bacon bits. If you can\u2019t find the world-renowned North Atlantic cod, or it\u2019s way too expensive, substitute your favorite white fish or something local recommended by an expert at the fish counter. These cakes will still taste delicious.<\/p>\n\n\n\n
Got frozen fish fillets you wish you could cook right away? Turn those rock-hard slabs into tender fish cakes in a little over an hour. Zap fillets briefly in the microwave to defrost just enough to cut into chunks. Shredding may take an extra pulse or two in the food processor, but otherwise frozen will work as well as fresh.<\/p>\n\n\n\n
Speaking of cod, it reminds me of the poem \u201cBoston,\u201d by optometrist John Collins Bossidy, spoken at a Holy Cross College alumni Dinner in held in Boston in 1910. The Springfield Republican <\/em>published it in 1924, and it went viral.<\/p>\n\n\n\n \u201cAnd this is good old Boston, These days, the names Lowell and Cabot are mostly seen on hospital wings, endowments and street signs. But cod and baked beans still define Boston cuisine. And stay tuned\u2014one day we\u2019ll get around to posting Dan\u2019s Aunt Lorraine\u2019s recipe for classic, molasses-laced Boston Baked Beans. <\/p>\n\n\n <\/p>\n Adapted from <\/em>The Boston Globe<\/p>\n\n\n\n Makes 6 cakes.<\/p>\n\n\n\n For fish cakes:<\/em><\/p>\n\n\n\n For crumb topping:<\/em><\/p>\n\n\n\n Fish and potatoes. Perfect mates. And when you can taste both in one bite of a fish cake, what could be better? Especially when it\u2019s cod, the Mighty White Fish that made New England famous. These easy baked fish cakes let the sweet flavor of the cod shine through. Plus you get the crunch of a spicy crumb topping studded with bacon bits. If you can\u2019t find the world-renowned North Atlantic cod, or it\u2019s way too expensive, substitute your favorite white fish or something local recommended by an expert at the fish counter. These cakes will still taste delicious. Got frozen fish fillets you wish you could cook right away? Turn those rock-hard slabs into tender fish cakes in a little over an hour. Zap fillets briefly in the microwave to defrost just enough to cut into chunks. Shredding may take an extra pulse or two in the food processor, but otherwise frozen will work as well as fresh. Speaking of cod, it reminds me of the poem \u201cBoston,\u201d by optometrist John Collins Bossidy, spoken at a Holy Cross College alumni Dinner in held in Boston in 1910. The Springfield Republican published it in 1924, and it went viral. \u201cAnd this is good old Boston,The home of the bean and the cod,Where the Lowells talk to the CabotsAnd the Cabots talk only to God.\u201d These days, the names Lowell and Cabot are mostly seen on hospital wings, endowments and street signs. But cod and baked beans still define Boston cuisine. And stay tuned\u2014one day we\u2019ll get around to posting Dan\u2019s Aunt Lorraine\u2019s recipe for classic, molasses-laced Boston Baked Beans. Baked Cod Fish Cakes Adapted from The Boston Globe Makes 6 cakes. For fish cakes: For crumb topping:<\/p>\n","protected":false},"author":1,"featured_media":7403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[536,666],"tags":[820,823,821,822],"class_list":["post-7399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-seafood-and-fish","tag-cod","tag-fish-cakes","tag-haddock","tag-halibut"],"yoast_head":"\n
The home of the bean and the cod,
Where the Lowells talk to the Cabots
And the Cabots talk only to God.\u201d<\/em><\/p>\n\n\n\nBaked Cod Fish Cakes<\/span><\/strong><\/h3>\n\n\n
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