When I took a package of cod fillets out of the freezer this morning, I was thinking broiled fish, rice and vegetable.  Nothing fancy, just a simple almost-end-of-the-week meal.

But while at work, I had a couple of conversations about seafood in general and cod in particular.  One fellow I work with spoke about how he likes to poach it.

It got the creative juices flowing.

Some time back I had seen a recipe for a crab potato pancake hors d’oeuvre (“crab” and “latke” don’t quite go together…) and while I don’t quite recall that recipe the concept seemed pretty straightforward.  Actually, it was more of a “how could it go wrong?”

Alaskan Cod Latkes

  • 3/4 pound Alaskan cod
  • 2 russet potatoes, peeled and grated
  • 1/4 cup onion, minced
  • 2 tbsp bread crumbs
  • 2 tbsp flour
  • 2 tbsp minced parsley
  • 2 eggs
  • pinch cayenne pepper
  • salt and pepper, to taste

Poach cod.  Place in simmering water for just a few minutes.  Drain and chill under cool water.

Peel potatoes and grate.  Place in kitchen towel and squeeze out as much liquid as possible.

Place into bowl with remaining ingredients.

Heat a large skillet with 2-3 tablespoons of oil.  Using scoop or large spoon,  add to hot skillet and cook until nicely browned.  Flip and continue cooking until done.

Serve with tartar sauce.


Tartar Sauce

  • 1 cup mayonnaise
  • 3 tbsp pickle relish
  • 3 tbsp minced onion
  • 2 tbsp lemon juice
  • pinch salt and pepper.

Mix all ingredients.  Chill.

I do have to admit these were surprisingly good.  And if you already have a favorite latke or potato pancake recipe, the simple addition of the poached cod would be all you need.