New Posts  All Forums:Forum Nav:

Cod Substitutes

post #1 of 11
11/22/09 at 2:08pm
Thread Starter 
I recently came across a delicious-sounding recipe for pan-fried Cod Cakes, a savory blend that includes cooked cod (not salt cod) and potato. However, my fish monger (actually, there are two I patronize at our Saturday public market) does not always have fresh cod. I am tempted to substitute some other white fish like talapia or flounder if that be the case. Does that sound reasonable or does this august body have other suggestions?
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
post #2 of 11
11/22/09 at 2:15pm
August? No, it's November. :lol:

You could probably use any nonoily, moderately firm-fleshed fish. Flounder might be a little too soft, but tilapia would work fine.
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #3 of 11
11/22/09 at 2:39pm
What about other fish in the cod family? Whiting or pollock should all work nicely. Or haddock or hake, for that matter.
Reply
post #4 of 11
11/22/09 at 3:00pm
Salmon cakes are lovely with fresh chopped dill too. Made in the same way.
Or smoked haddock. Not the yukky yellow dyed stuff tho.

Another favourite is tinned tuna chunks in brine.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #5 of 11
11/22/09 at 3:24pm
Haddock and Hake get my vote - or shark(flake) if you can get it is good. I'd say Barramundi/Perch (been saying that a lot lately :) ) but it seems a waste of a good fish.

P.S. lol Suzanne :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #6 of 11
11/22/09 at 3:55pm
In something like a fish cake, any firm, white-fleshed fish will do just fine. When we plan a dish like that we shop based on what's available and at what price. Final taste will be so similar as to make no never mind.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #7 of 11
11/25/09 at 6:02pm
Thread Starter 
Thank you all for the suggestions. I'm down visiting in-laws in Richmond and will make cream-braised leeks for our contribution to Thanksgiving dinner, along with a fresh cranberry orange relish.

We fed a delighted crowd last night with Tex-Mex greens and beans burritos.

Happy Thanksgiving to all who are celebrating.
Reply
post #8 of 11
11/28/09 at 2:23pm
I prefer Haddock myself, preferably North Sea or Icelandic. Not difficult to obtain, I actually found Icelandic Haddock at my local Publix which surprised me!
Lots and lots of Parsley is also essential in my mind. I also coat them in a light batter before deep frying, although I accept this might be because I am originally from Grimsby in the North of England!:lol:
Reply
post #9 of 11
11/28/09 at 2:34pm
Haddock is the Scots fish of choice. It's certainly the favourite in any chippie in Scotland!
Reply
post #10 of 11
11/28/09 at 3:01pm
Agreed, you get worms in Cod, that's why we send it all down to the Southerners!:lol:
Reply
post #11 of 11
11/28/09 at 3:03pm
Aye, that's us fae the 'North' of the mainland.... ~Canny!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!