Name: Lemon-Basil Cod Cakes
Total time: PLACEHOLDER
Ingredients: 1½ cups panko bread crumbs , divided; 1 pound skinless cod fillets , cut into 1-inch pieces; 3 tablespoons mayonnaise; 1 large egg , lightly beaten; 2 tablespoons chopped fresh basil; 2 scallions , sliced thin; 1 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving; 1 garlic clove , minced; ½ teaspoon table salt; ¼ teaspoon pepper; ¼ cup vegetable oil

Why This Recipe Works

While bread crumb–topped baked cod might be a New England classic, we wanted our cod cakes to taste like cod, not bread. Processing raw fresh cod briefly in two batches avoided overworking the fish and giving the cakes a pasty texture. To hold the cakes together without a lot of bread crumbs we used an egg along with just a scant amount of crunchy panko, saving the rest of the panko for the dredge, which turned to a crisp, golden crust once cooked. For a fresh, summery flavor appropriate for a fish cake, we added a handful of bright aromatics—fresh basil, scallions, lemon zest and juice, and garlic.

Before You Begin

Be careful not to overprocess the cod in step 1. If you find that the bread crumbs are browning too quickly in step 3, reduce the heat. The cod cakes are pictured with Herb Yogurt Sauce. Black sea bass, haddock, hake, or pollock may be substituted for the cod in this recipe.

Instructions

Spread ¾ cup panko in shallow dish. Working in 2 batches, pulse cod in food processor until coarsely chopped into ¼- to ½-inch pieces, about 3 pulses; transfer to large bowl. Gently fold in remaining ¾ cup panko, mayonnaise, egg, basil, scallions, lemon zest and juice, garlic, salt, and pepper.

Using your lightly moistened hands, divide into 4 equal portions, then gently shape each portion into 3½-inch-wide cake. Working with 1 cake at a time, dredge in panko, pressing lightly to adhere; transfer to plate.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook cakes until well browned, 4 to 5 minutes per side. Transfer cakes to paper towel–lined plate and let drain, about 30 seconds per side. Serve with lemon wedges.