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Creole Cod Cake Sliders with Cajun Tartar Sauce

Creole Cod Cake Sliders

Ingredients

Tartar Sauce

  • 1/2 cup canned, fresh or frozen corn kernels
  • 3/4 cup regular or low-fat mayonnaise
  • 1/2 small jalapeño, seeded and minced
  • 1 tablespoon cider vinegar
  • 2 tablespoons minced red onion
  • 1 teaspoon mustard (or spicy mustard)
  • 1/2 teaspoon Cajun seasoning

Alaska Cod Cakes

  • 1 pound Alaska Cod fillets, fresh, thawed or frozen
  • 1/2 to1 teaspoon chipotle chili powder (or to taste)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 cup fresh bread crumbs (1 to 2 slices of bread, torn into small pieces)
  • 1 egg, beaten
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil

Assembly

  • 8 slider buns, toasted
  • 1 cup shredded lettuce or cabbage

Instructions

  1. Tartar Sauce: Mix together ingredients; cover and refrigerate until serving.
  2. Alaska Cod Cakes: Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer.
  3. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish.
  4. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout.
  5. Remove cod from water; cool slightly and flake into small pieces.
  6. In a small bowl, mix together chipotle powder, pepper, onion powder, thyme and salt.
  7. In a larger bowl, place cod flakes, fresh bread crumbs, egg and garlic. Sprinkle on seasoning blend; mix thoroughly. Form mixture into 8 cod cakes.
  8. Sauté cakes in olive oil until browned on both sides. Keep warm.
  9. Assembly: Spread about 1 tablespoon tartar sauce on bottom halves of slider buns. Top each with about 2 tablespoons lettuce and a cod cake. Spoon on additional 1 tablespoon of tartar sauce; close with bun tops.

Prep Time: 25 min | Cook Time: 15 min | Serves: 4

Recipe and photo credit (used with permission): Alaska Seafood Marketing Institute


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