Ingredients
4 cups milk
2 lbs cod fillets, cut into 2" pieces
1 cup panko (Japaneese bread crumbs), divided
1/4 Cup minced fresh parsley
2 T grated onion
2 1/2 t grated lemon rind
1 1/2 t salt
1 t fresh ground black pepper
3 Large Eggs, lightly beaten
2 garlic cloves, minced
1/4 Cup fresh lemon juice, divided
1/4 Olive Oil, divided
Sauce:
1/2 cup Mayonnaise
2 t chopped fresh dill
2 T chopped fresh parsley
2 t Dijon mustard
2 t fresh lemon juice
1 t minced fresh garlic
1/2 t fresh ground black pepper
Preparation
- Bring Milk to simmer over med heat in large, heavy saucepan. Add fish; cover and simmer 5 minutes, or until fish flakes easily w/ fork. Drain well. combine fish, 1/2 C Panko and next 7 ingredients (through 2 garlic cloves); stir in 2 T juice. Divide fish mixture into 16 portions, shaping each into 1/2 inch patty. Dredge patties in remaining 1/2 Cup Panko, pressing to coat.
2)Heat 1 T Olive Oil in nonstick skillet over med/high heat. Add 4 patties, cook 4 minutes per side or until golden. Remove & drain on paper towels. Repeat 3x’s. Drizzle cakes w/ remaining Lemon juice.
- Sauce: combine all ingredientes and let sit, 30 minutes before serving.
