Ingredients
- 1 lb cod fillet
- 1 cup chopped Bermuda or red onion
- 3 clove garlic, crushed
- 1 lime, quartered
- 2 medium Yukon gold potato, coarsely diced
- 2 large eggs
- 2 tsp hot sauce
- 1/4 cup fresh chopped Italian parsley
- 4 tsp fresh chopped thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cup dry bread crumbs
- 1/4 cup olive oil
- 2 tbsp unsalted butter
Directions
Set up a steamer basket in a large pot and add the cod, onion, garlic, lime quarters, and 1 inch of water. Cover and steam until the fish is opaque and flakes into chunks, about 20 minutes. Meanwhile, cook the potatoes in a separate pot until soft, about 15 minutes. Drain the fish in a colander until all the water is gone. Remove and discard the lime quarters. Drain the potatoes in a separate colander. Place the potatoes back in their pot and mash them.
Mix the cod and potatoes in a large bowl. Don’t overmix--you want to see chunks of cod. In a separate bowl, combine the eggs, hot sauce, parsley, thyme, salt, and pepper, stirring well to blend. Add the flour and blend until well mixed. Fold the egg mixture into the codfish mixture gently. Scoop 1/2-cup servings, forming the mixture into 6 patties 1/2 inch thick. Spread the bread crumbs on a plate and coat the patties with the crumbs.
Heat the oil and butter over medium heat in a large skillet until the butter is melted. Fry the patties for 8 minutes per side, or until the crust is golden.
Hot Sauce Options:
Homemade: Sherry-Pepper Sauce
Store-bought: Outerbridge’s Original Sherry Peppers Sauce
Excerpted from Hot Sauce! by Jennifer Trainer Thompson/Storey Publishing, 2012.
