Rating: 2.5 stars
9 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
  • 9 Ratings
Jane Kirby


Credit: Dasha Wright

Recipe Summary

30 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 450° F. Place the cod on a baking sheet and sprinkle with the chili powder, oregano, and ½ teaspoon salt.

  • Bake the cod until opaque throughout, 10 to 12 minutes. Let cool. Flake into small pieces with a fork.

  • Meanwhile, in a food processor, process the bread until fine crumbs form. Pour onto a sheet of wax paper.

  • In a medium bowl, whisk together the mayonnaise, egg, and 1 tablespoon of the lime juice. Add the flaked cod, celery, and ¼ teaspoon salt and com-bine. Tightly pack the mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.

  • Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side (turn carefully). Transfer to a plate and repeat with the remaining fish cakes, adding more oil as necessary.

  • Meanwhile, combine the sour cream, chipotle, remaining 2 tablespoons lime juice, zest, sugar, and ¼ teaspoon salt. Serve with the fish cakes.

Nutrition Facts

407 calories; fat 28g; saturated fat 4g; cholesterol 124mg; sodium 675mg; protein 32g; carbohydrates 9g; sugars 1g; fiber 2g; iron 1mg; calcium 66mg.