This recipe was a result of being part of last season’s Fresh Catch CSF and having been given an abundance of cod.
Feel free to experiment with any firm white fish from your share or local fishmonger. Bluefish would also make very
nice fish cakes.

Makes 4 large or 8 small cakes

1 pound of boneless, skinless filleted cod, or other fresh fish
2 tablespoons chopped fresh herbs (chives, parsley, dill, chervil)
1 lemon, zested then squeezed for juice
1 egg
1 to 3 tablespoons of fresh stone-ground cornmeal
Sea salt to taste
Cracked black pepper to taste
2 tablespoons olive oil

With your sharpest knife, slice the fish very thinly then again slice crossways into little pieces. (You don’t want to bash it up with your knife, that will not give your cakes a very nice texture).

Mix together fish pieces, herbs and lemon, then crack your egg into the bowl and continue mixing with your fingertips.

Add enough cornmeal to make it come together a bit. Form into cakes using your hands. The cakes will be a little wet,
but once they sit and then fry, you’ll be happy you didn’t add too much cornmeal. Let the cakes sit for 10–20 minutes
in the fridge to firm up.

Heat a skillet over medium-high heat, add olive oil and fry your cakes until golden on one side, about 3–4 minutes,
gently flip over and fry other side until golden and cooked through, another 3–4 minutes.

Serve with horseradish creme fraîche and simply dressed greens for a first course or light supper.