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Maryland-Style Cod Cake Sandwiches

with Tartar Sauce & Red Cabbage Slaw

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The Chesapeake Bay region is famous for its seafood dishes, often rich with the warm, zippy flavors of bay leaf, celery, nutmeg, cayenne pepper and more. For dinner tonight, we’re serving classic fish cakes (made with flaky cod) on soft potato buns, layered with a refreshing, crunchy slaw and dolloped with tangy-sweet tartar sauce. (Before shaping your cakes, be sure to let the mixture stand for a few minutes. This allows the ingredients—including eggs and finely ground matzo—to bind together, keeping the cakes intact as they cook.)

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Cook & flake the cod:
1 Cook & flake the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Using 2 forks, flake the cooked fillets into small pieces. Rinse and wipe out the pan.

Make the slaw & tartar sauce:
3 Make the slaw & tartar sauce:

In a large bowl, combine the cabbage, white bottoms of the scallions, vinegar and half the mayonnaise. Toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes. While the slaw marinates, in a small bowl, combine the pickle relish and remaining mayonnaise; season with salt and pepper to taste.

Form the cod cakes:
4 Form the cod cakes:

While the slaw continues to marinate, drain off and discard any liquid from the bowl of flaked cod. Add the eggs, matzo meal, spice blend and all but a pinch of the green tops of the scallions; season with salt and pepper. Using your hands, gently mix to combine. Let the mixture stand for 5 minutes, then form into two ¾-inch-thick cakes. Transfer to a plate.

Cook the cod cakes:
5 Cook the cod cakes:

In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the cod cakes and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown and heated through. Transfer to a work surface. Divide some of the slaw (you will have extra) between the toasted bun bottoms. Top with the cooked cod cakes and some of the tartar sauce. Complete the sandwiches with the bun tops. Divide between 2 dishes. Serve with the remaining slaw on the side. Garnish with the remaining green tops of the scallions. Enjoy!

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Cook & flake the cod:
1 Cook & flake the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Using 2 forks, flake the cooked fillets into small pieces. Rinse and wipe out the pan.

3 Make the slaw & tartar sauce:

In a large bowl, combine the cabbage, white bottoms of the scallions, vinegar and half the mayonnaise. Toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes. While the slaw marinates, in a small bowl, combine the pickle relish and remaining mayonnaise; season with salt and pepper to taste.

4 Form the cod cakes:

While the slaw continues to marinate, drain off and discard any liquid from the bowl of flaked cod. Add the eggs, matzo meal, spice blend and all but a pinch of the green tops of the scallions; season with salt and pepper. Using your hands, gently mix to combine. Let the mixture stand for 5 minutes, then form into two ¾-inch-thick cakes. Transfer to a plate.

Form the cod cakes:
Cook the cod cakes:
5 Cook the cod cakes:

In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the cod cakes and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

6 Toast the buns & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown and heated through. Transfer to a work surface. Divide some of the slaw (you will have extra) between the toasted bun bottoms. Top with the cooked cod cakes and some of the tartar sauce. Complete the sandwiches with the bun tops. Divide between 2 dishes. Serve with the remaining slaw on the side. Garnish with the remaining green tops of the scallions. Enjoy!

Toast the buns & plate your dish: