Ingredients

The following ingredients have 6 Servings
  • 1 pound wild-caught Cod fillet, skin removed (see notes for substitutes)
  • 2 large eggs, whisked
  • 2/3 cup fine almond flour (use more if you have less fish)
  • 2 Tablespoons coconut flour or oat flour (sifted works best)
  • 1/2 teaspoon minced garlic (about 2 small garlic cloves)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup finely chopped herbs or 1/2 Tablespoon dried  (basil, parsley, or oregano work best)  
  • Avocado, pure olive oil, or refined coconut oil for frying
  • Sauce of choice for serving – optional. Ex: Aioli or Marinara sauce 
  • Lemon and herb for garnishing 

Instruction

  • Clean and shred the cod into small pieces. Place into a large mixing bowl.
  • Add the eggs, flours, spices, and garlic to the bowl. Mix to combine. 
  • Fold in the herbs and refrigerate the bowl for 30 minutes. 
  • After chilling, scoop about 1/4 to 1/3 cup of the batter and roll into a ball. Then form the ball into a wide patty measuring between 2-3 inches wide. Repeat until you have 6-7 cakes. 
  • In a medium pan, heat a thin layer of neutral oil (refined avocado oil, refined coconut oil, or light olive oil) over medium-high heat until shimmering/sizzling. Add the cod/fish cakes and cook, turning once until golden brown and cooked through, about 3 to 4 minutes per side. See notes for substitute cooking methods. *  If you are using a smaller pan, then work in batches, 3 at a time.
  • Remove from pan and place on a cool plate. Pat off the excess oil with a paper towel. Serve with lemon wedges and sauce with herbs, if desired.