Cod & Pea Fritters
with Tarragon-Lemon Mayo & Rainbow Slaw
Cooking time
40 minutes
Servings
2/4
Calories
700 /serving
Are you on board for an eastern seaboard supper? Flaky cod, green peas and mashed potatoes make for some of the finest fish fritters you’ve ever tasted. Add a heavenly mayonnaise, blended with fresh tarragon and lemon, for a touch of refinement.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 1 Lemon
- 225g Potatoes
- 4g Tarragon
- 150g Rainbow veggie mix (carrot, red cabbage, broccoli)
- 60g Panko
- 60ml Mayonnaise
- 150g Green peas
Contains: Cod • Eggs • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 Eggs
Peeler
Total Fat
34 g
Saturated Fat
4 g
Sodium
780 mg
Total Carb
63 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Drain and return to the pot.
- Mash until smooth; season with S&P.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Pick the tarragon leaves off the stems; finely chop the leaves.
Cook the cod
- Pat the cod dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a bowl and flake into small pieces.
- Wipe out and reserve the pan.
Prepare & fry the fritters
- To the pot of mash, add 1 egg (double for 4 portions), the cod, peas, panko and S&P.
- Form into 8 patties (double for 4 portions).
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the fritters and fry, 1 to 2 min. per side, until beginning to brown.
- Transfer to a paper towel-lined plate (or cooling rack) and season with S&P.
Make the slaw & tarragon-lemon mayo
- In a medium bowl, combine the veggie mix, all but 1 tsp of the lemon juice (double for 4 portions), a drizzle of oil and S&P.
- In a small bowl, combine the mayo, tarragon, remaining lemon juice and S&P.
Plate your dish
- Divide the fritters and slaw between your plates.
- Serve the tarragon-lemon mayo on the side.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
