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Buttery Pan Seared Cod Cakes - a simple and delicious dinner that is Whole30 compliant! #whole30 #cod #codcakes #paleo #easyweeknight

Buttery Pan-Seared Cod Cakes

  • Author: Erin - The Wooden Skillet
  • Yield: 7 cod cakes
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: American

Ingredients

  • 1.5 pounds fresh cod fillets (really important to buy the best, freshest cod possible for this recipe!)
  • 2-4 Tablespoons ghee
  • 1 egg, crack into a small bowl and whisk
  • 1/4 sliced celery
  • 1/4 cup green onion
  • 1/4 cup almond flour
  • 1 1/2 Teaspoon salt
  • 1 Teaspoon pepper
  • 2 1/2 Teaspoon old bay seasoning
  • 1 Tablespoon fresh dill, tightly packed
  • 2 Tablespoons lemon juice

Instructions

  1. Place cod into food processor and pulse a few times until broken up (don’t pulse too many times, you still want it pretty chunky)
  2. Place cod into medium mixing bowl and add the remaining ingredients (except for the ghee).
  3. Place mixture in freezer for 15-20 minutes.
  4. Remove and make into approximately 7 cod cakes and place on plate.
  5. Heat cast iron skillet to medium high heat.
  6. Add 2 Tablespoons of ghee and let melt.
  7. Place cod cakes in pan and reduce heat to medium.
  8. Cover and let cook for approximately 4-5 minutes.
  9. Uncover and flip, adding any additional ghee needed.
  10. Cover and let cook an additional 4-5 minutes.
  11. You may need to reduce heat a bit more, as needed.
  12. Once fully cooked, remove and serve immediately.
  13. Garnish with fresh dill and serve with homemade Whole30 tartar sauce.