Crispy Cornmeal Cod Cakes with Warm Tomato-Bean Salad

Make it

Instructions

1. 01

   Cook and cool the potato and cod

   Fill a medium saucepan with water, add 450 g russet potato, and bring it to a boil over high heat. Reduce to a steady simmer and cook for 12–15 minutes, until a knife slips easily into the center. Drain thoroughly, return the potato to the warm pan, and let it steam-dry for 2 minutes. Meanwhile, pat 450 g cod fillet dry with paper towels, place it in a wide skillet, and add 240 ml water. Cover and bring the water to a gentle simmer over medium heat; cook for 6–8 minutes, until the fish is opaque and flakes easily. Transfer the cod to a plate, cool it for 5 minutes, then flake it into large pieces, checking carefully for bones. Mash the warm potato until mostly smooth and cool it until just warm, about 10 minutes. | Why: Steaming off excess moisture keeps the cakes firm, while gently poaching the cod keeps it moist.

2. 02

   Mix and shape the cakes

   Place the cooled mashed potato and flaked cod in a large bowl. Add 1 large egg, 60 g fine cornmeal, 30 g scallion, 15 g fresh dill, 1 tsp lemon zest, 1 tsp kosher salt, and 0.5 tsp black pepper. Squeeze in 15 ml lemon juice, then fold gently until the mixture holds together while some cod flakes remain visible. Divide it into 8 equal portions, shape each into a patty about 2 cm thick, and place the patties on a parchment-lined tray. Chill for 15 minutes while you prepare the salad ingredients. | Why: Egg binds the cakes, cornmeal adds a delicate crunch, and chilling helps the patties hold their shape in the skillet.

3. 03

   Build the warm tomato-bean salad

   Rinse and drain 1 can cannellini beans, then pat them lightly dry. Wash and dry 300 g cherry tomatoes and wash and dry 90 g baby spinach. Heat 15 ml olive oil in a large oven-safe skillet over medium-high heat. Add the tomatoes and cook for 4–5 minutes, turning occasionally, until their skins blister and some tomatoes begin to split. Add 2 garlic cloves, finely minced, and stir for 30 seconds until fragrant. Add the beans and spinach, toss carefully, and cook for 2–3 minutes, until the spinach is wilted and the beans are hot. Stir in 15 ml red-wine vinegar and season with 0.25 tsp kosher salt. Transfer the salad to a serving bowl and wipe out the skillet. | Why: Blistering concentrates tomato flavor, while vinegar brightens the creamy beans and greens.

4. 04

   Pan-fry the cod cakes

   Return the skillet to the stovetop and heat 30 ml olive oil over medium heat for 1 minute; the oil should shimmer but not smoke. Arrange the chilled cakes in a single layer, working in batches if needed so they do not touch. Cook for 4–5 minutes on the first side, undisturbed, until the underside is deep golden and releases easily. Turn carefully and cook for 3–4 minutes more, until the second side is crisp and the centers reach 63°C on an instant-read thermometer. If the cakes brown before the centers are hot, reduce the heat to medium-low. Move the finished cakes to a clean plate and rest them for 2 minutes. | Why: Moderate heat develops a crisp cornmeal crust without scorching it before the fish cakes are hot through.

5. 05

   Finish and serve

   Taste the warm salad and adjust it with 15 ml lemon juice if it needs more brightness. Spoon the salad onto four plates, place two crisp cod cakes on each portion, and garnish with 10 g fresh dill. Serve immediately while the cakes are crisp and the salad is warm. | Why: A final citrus lift balances the rich crust and makes the beans, tomatoes, and cod taste fresher.