Cod Fish Cakes

Ingredients

• 1 cup panko breadcrumbs
• 1 pound cooked cod (or other firm white fish like halibut)
• 1/4 cup whole milk sour cream
• 2 eggs (lightly beaten)
• 1 rib celery (very finely chopped)
• 2 teaspoons chopped capers
• 1 minced green onion (or fresh chives)
• large pinch of kosher salt
• several grinds black pepper
• 1/4 cup olive oil (for frying, divided)
• fresh lemon wedges (optional)

Instructions

1. 1

   Preheat oven-safe serving platter in 250˚F oven.

2. 2

   Set out one large, clean plate or platter and one medium plate. Pour panko breadcrumbs onto medium plate.

3. 3

   Place cooked fish into a large bowl and flake into small pieces with a fork. Add sour cream, egg, celery, capers, green onion, salt, and pepper; stir to combine. Scoop out 1/8 of the mixture and use your hands to gently pack into a patty. Place on plate with panko crumbs and gently coat all sides with crumbs; transfer to platter. Repeat with remaining mixture.

4. 4

   Heat 2 tablespoons oil in a large skillet over medium heat until hot. Place 4 fish cakes in skillet and cook until crumbs are crisp and golden brown, pressing down gently with spatula to compress; about 5 minutes per side (turn gently). Transfer cooked fish cakes to warm platter. Repeat process with remaining oil and fish cakes.

5. 5

   Serve fish cakes hot with lemon wedges if desired.