Cod cutlets with tartar sauce
4 servings
30 minutes
Cod cutlets with tartar sauce are a true embodiment of European gastronomy, where the tenderness of white fish combines with a tangy sauce. This recipe originates from the traditions of seafood cuisine, when it was important for fishermen to use fish in the best way possible. Cod, with its mild flavor and delicate texture, transforms into airy cutlets with the addition of fresh onions and aromatic herbs. The crispy crust made from salted crackers gives them an appetizing texture, while the tartar sauce adds richness and a slight acidity thanks to lemon juice and pickles. They should be served hot while the crust remains crispy and the aroma of fresh herbs fills the air. This dish pairs perfectly with a light salad or boiled potatoes, creating a refined yet homely taste that warms the soul.
1
For tartar sauce, mix mayonnaise, mustard, lemon juice, celery (seeds and chopped stalk), Tabasco, pickles (where vegetables are cut into pieces), finely chopped tarragon and parsley (5 g), and shallots (15 g).
- Mayonnaise: 120 g
- Dijon mustard: 1.5 teaspoon
- Lemon juice: 1 teaspoon
- Celery stalk: 15 g
- Celery seeds: to taste
- Pickles: 2 tablespoons
- Tarragon leaves: 0.5 teaspoon
- Parsley: 10 g
- Shallots: 45 g
- TABASCO®: to taste
2
Boil the cod, shred it into fibers, add beaten eggs, finely chopped green onions, leftover parsley and shallots, fresh bread crumbs, two tablespoons of tartar sauce, season with salt, pepper and Tabasco, and mix. Form patties from the fish mixture and coat them in crushed salted crackers.
- Cod fillet: 450 g
- Chicken egg: 2 pieces
- Green onions: 35 g
- Parsley: 10 g
- Shallots: 45 g
- Breadcrumbs: 25 g
- Mayonnaise: 120 g
- Salt: to taste
- Ground black pepper: to taste
- TABASCO®: to taste
- Saltine crackers: 90 g
3
In a deep skillet, heat vegetable oil suitable for frying to 180 degrees. Fry the fish patties, turning them, for one and a half to two minutes on each side, and transfer to paper towels to absorb the oil. Serve the patties while they are still warm with tartar sauce.
- Vegetable oil: 500 ml