Tortilla Crusted Cod Cakes
Equipment
- food processor
Ingredients
- 1 medium red onion
- 1 bunch fresh cilantro
- 4 tbsp olive oil
- 1 jalapeno seeded & finely chopped
- 1 ½ pounds Cod fillet
- 1 egg
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup tortilla chips finely crushed
- 2 oranges peeled & thinly sliced into circles
Instructions
- Heat oven to 350℉.
- Finely chop enough onion to measure ¾ cup and enough cilantro stems to measure 1 tbsp; reserve the leaves.
- Heat 1 tbsp of oil in an oven-proof skillet over medium heat.
- Add onion, cilantro stems, and jalapeno; cook until soft, 4 minutes.
- Pulse the cod, egg, salt, pepper, and onion mixture in a food processor until combined, but not pureed.
- Use mixture to form 8 cod cakes. Coat each cake with crushed tortilla chips.
- Wipe out the skillet. Heat 1 tbsp of remaining oil over medium heat.
- Add 4 cakes and cook until golden brown, 3 minutes per side. Transfer to plate and repeat with remaining cakes.
- Move cakes to oven and bake until cooked through, about 10 minutes.
- Thinly slice the remaining onion. Toss with the oranges, ½ cup of cilantro leaves, and remaining oil.
- Serve mixture with the cod cakes.