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Alaskan Cod Cakes with Citrus Sauce

Cod cakes are crowd-pleasing favorites that typically appeal to children otherwise adverse to fish.

We’ve suggested substitutes for the breadcrumbs and cornstarch, to greatly reduce the amount of rapidly absorbed starch, and/or avoid gluten.

Alaskan Cod Cakes with Citrus Sauce
Prep time 15 minutes; Cook time 15 minutes
Serves 4


*Watusee Chickpea Crumbs and Bob’s Red Mill Stone-Ground Garbanzo Bean (Chickpea) Flour are available at many online stores.

  • 1 cup orange juice
  • 1 Tablespoon corn starch, arrowroot starch, or kuzu starch
  • 2 teaspoons honey-Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon white (or black) pepper
  • 4 cups escarole and shredded carrot salad blend
  • 1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped

  1. Fill a large sauté pan or stockpot with enough water to cover the cod; bring to a simmer*.
  2. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook cod for 2 minutes.
  3. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
  4. In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour.
  5. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.
  6. Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in pan; cook and stir until sauce thickens.
  7. Portion 1 cup salad blend on each of 4 plates. Top with a cod cake. Spoon on sauce and sprinkle with nuts.

*Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.

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