Crispy Cod and Potato Cakes

1

Prepare the ingredients safely

Measuring cups and spoons

Vegetable peeler

Knife and cutting board

Fine grater and citrus juicer

Wash your hands and clean the work surface. Rinse and scrub the potatoes and lemon under running water; rinse the dill and dry everything. Peel and cut the potatoes, grate 1 teaspoon lemon zest, squeeze 2 tablespoons lemon juice, and chop the dill. Check the cod for bones and remove any you find. Wash your hands and clean utensils and surfaces after handling the raw fish.

2

Cook, dry, and mash the potatoes

Colander

Measuring cups and spoons

Potato masher

Mixing bowls

Knife and cutting board

3-quart saucepan with lid

Put the potatoes and 6 cups water in the saucepan. Bring to a boil, then reduce to a steady simmer and cook for 12–15 minutes, until the potatoes are easily pierced with a knife. Drain thoroughly. Return them to the empty saucepan over low heat for 1–2 minutes, shaking gently, until excess moisture evaporates. Mash without adding liquid, then transfer to a mixing bowl and let cool until barely warm, about 10 minutes.

3

Poach and flake the cod

Instant-read thermometer

Measuring cups and spoons

12-inch nonstick skillet with lid

slotted turner

Plate for draining the cod

Meanwhile, bring 3 cups water to a gentle simmer in the skillet. Add the cod, cover, and maintain a bare simmer for 6–10 minutes, depending on thickness. Cook until the thickest part reaches 145°F and the flesh flakes easily. Lift the fish onto a plate with the slotted turner, drain away any liquid, and let cool briefly. Break into small flakes rather than finely shredding it. Discard the poaching water, then wash and thoroughly dry the skillet.

4

Make the lemon-dill yogurt

Measuring cups and spoons

Mixing bowls

Stir together the yogurt, 2 tablespoons lemon juice, 1 tablespoon dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate while you make the cakes.

5

Combine the cake mixture

Measuring cups and spoons

Mixing bowls

Mix the barely warm mashed potatoes with the beaten egg, lemon zest, remaining 1 tablespoon dill, 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Gently fold in the cod, keeping the small flakes intact.

6

Shape, coat, and chill the cakes

Baking Sheet

Shallow dish

Divide the mixture into 8 equal portions. With lightly dampened hands, form cakes approximately 3 inches across and 3/4 inch thick. Place the breadcrumbs in a shallow dish. Press each cake gently into the crumbs to coat both faces and the edges. Arrange on the baking sheet and refrigerate for 20 minutes to firm up. Discard any breadcrumbs left in the coating dish.

7

Fry the first batch

Instant-read thermometer

Measuring cups and spoons

12-inch nonstick skillet with lid

slotted turner

Heat 3 tablespoons oil in the clean, dry skillet over medium heat until shimmering. Add 4 cakes, leaving space between them. Fry for 4–5 minutes per side, turning carefully once, until deeply golden, crisp, and at least 160°F in the center because the mixture contains egg. Reduce the heat slightly if the coating browns too quickly.

8

Fry the remaining cakes

Instant-read thermometer

Measuring cups and spoons

Wire rack

12-inch nonstick skillet with lid

slotted turner

Transfer the first batch to the wire rack so the undersides stay crisp. Add the remaining 3 tablespoons oil and fry the remaining 4 cakes in the same way. Do not stack the cooked cakes.

9

Cook the peas

Colander

Measuring cups and spoons

3-quart saucepan with lid

While the second batch fries, put the frozen peas and remaining 1/2 cup water in the saucepan. Cover, bring to a simmer, and cook for 3–5 minutes, stirring once, until hot and tender. Drain and stir in the remaining 1/4 teaspoon salt.