We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Smoky Cod and Scallion Cakes
Summer 2007
Toasty Spanish paprika gives these cod cakes their decidedly smoky flavour. The peppers used for the spice are smoked over oak logs before being dried and ground. Once you've tried this versatile spice, which comes in hot and in sweet varieties, you'll want to use it on everything. This recipe calls for the sweet variety which lends itself well to the delicate flavour of the cod. You'll also need panko, a Japanese-style breadcrumb, which will give the cakes their light texture.
Serves 6
2 lbs (1 kg) Yukon Gold potatoes, peeled and cubed
2 tbsp (25 mL) olive oil
5 green onions, thinly sliced
2 tsp (10 mL) garlic, finely chopped
2 tbsp (25 mL) smoked paprika
¾ cup (175 mL) milk
Salt to taste
1 lb (500 g) fresh cod fillets, cut into large cubes
½ tsp (2 mL) white pepper
2 tsp (10 mL) hot pepper sauce
2 tbsp (25 mL) Worcestershire sauce
¼ cup (50 mL) chopped Italian parsley
½ cup (125 mL) panko bread crumbs
2 tbsp (25 mL) all-purpose flour
1 egg, lightly beaten
Olive oil for frying
2 lbs (1 kg) Yukon Gold potatoes, peeled and cubed
2 tbsp (25 mL) olive oil
5 green onions, thinly sliced
2 tsp (10 mL) garlic, finely chopped
2 tbsp (25 mL) smoked paprika
¾ cup (175 mL) milk
Salt to taste
1 lb (500 g) fresh cod fillets, cut into large cubes
½ tsp (2 mL) white pepper
2 tsp (10 mL) hot pepper sauce
2 tbsp (25 mL) Worcestershire sauce
¼ cup (50 mL) chopped Italian parsley
½ cup (125 mL) panko bread crumbs
2 tbsp (25 mL) all-purpose flour
1 egg, lightly beaten
Olive oil for frying
Serves 6
Lemon Basil Mayonnaise
The lemony tang of this mayonnaise makes it great with all types of grilled fish.
1 cup (250 mL) mayonnaise
Grated rind and juice of 1 lemon
¼ cup (50 mL) chopped fresh basil
Freshly ground black pepper to taste
1. Stir ingredients together until well combined.
Makes 1 cup (250 mL)
Napa Cabbage Slaw
Make sure to slice cabbage and apple thinly to give great texture.
1 tbsp (15 mL) grainy mustard
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) mayonnaise
4 green onions, thinly sliced
Salt to taste
1 small head napa cabbage
1 red apple, such as Spartan or Ida Red
1. Whisk together mustard, red wine vinegar, oil and green onions. Season with salt.
2. Cut cabbage lengthwise into quarters, then into thin strips.
3. Quarter and core apple, then thinly slice.
4. Toss apple and cabbage with dressing and serve.
Serves 6
