Tortilla-Crusted Cod Cakes

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Calories 26 calories from fat
    • Fat 15 g
    • Sat Fat 2.5 g
    • Cholesterol 120 mg
    • Sodium 1,090 mg
    • Protein 34 g
    • Carbohydrate 27 g
    • Sugar 9 g
    • Fiber 4 g


  1. Check 1 medium red onion
  2. Check 1 bunch fresh cilantro
  3. Check 4tablespoons olive oil
  4. Check 1 jalapeno, seeded and finely chopped
  5. Check 1 1/2pounds cod fillet
  6. Check 1 egg
  7. Check 1 1/2teaspoons kosher salt
  8. Check 1/4teaspoon black pepper
  9. Check 1cup finely crushed tortilla chips (from 3 cups chips)
  10. Check 2 oranges, peeled and thinly sliced into circles


  1. Heat oven to 350° F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves). Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.
  2. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips.
  3. Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes.
  4. Bake until cooked through, about 10 minutes. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.