Tortilla-Crusted Cod Cakes

Tortilla-Crusted Cod Cakes
Kana Okada

Serves 4
preparation
40
minutes
cooking
60
minutes

Ingredients

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

Directions

  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.

 

Frances Boswell and Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Fat 15 g
  • Sat Fat 2.5 g
  • Cholesterol 120 mg
  • Sodium 1,090 mg
  • Carbohydrate 27 g
  • Fiber 4 g
  • Sugar 9 g
  • Protein 34 g
What does this mean? See Nutrition 101.