• 40minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) vegetable oil

  2. 2 large stalks celery , chopped

  3. 1 small onion , chopped

  4. 1 1/2 cup(s) (about 3 slices bread) fresh bread crumbs

  5. 1 pound(s) cod fillet

  6. 1 large egg , lightly beaten

  7. 2 tablespoon(s) light mayonnaise

  8. 1 tablespoon(s) chopped fresh parsley

  9. 1 teaspoon(s) fresh lemon juice

  10. 1/4 teaspoon(s) hot pepper sauce

  11. 1/2 teaspoon(s) salt

  12. Lemon wedges

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, heat 1 tablespoon oil over medium heat. Add celery and onion and cook, stirring occasionally, until onion is tender and lightly browned, about 10 minutes. Remove skillet from heat.

  2. Place two-thirds of bread crumbs on waxed paper. Place remaining crumbs in medium bowl. With tweezers, remove any bones from cod. With large chef ’s knife, finely chop fish; add to bowl with bread crumbs. Stir in celery-onion mixture, egg, mayonnaise, parsley, lemon juice, pepper sauce, and salt until well combined.

  3. Shape fish mixture into four 3-inch patties (mixture will be very soft and moist). Refrigerate patties until firm, at least 30 minutes. Wipe skillet clean.

  4. Use bread crumbs on waxed paper to coat patties, patting crumbs to adhere. In same skillet, heat remaining 2 tablespoons oil over medium-low heat until hot. Add patties to skillet and cook until browned and cooked through, 5 to 6 minutes per side. Serve with lemon wedges. Makes 4 main-dish servings.

  5. Nutritional information is based on one serving.


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