Seafood lovers you are in for a delectable dinner delight! @Josettedollar's Thai Cod Cakes are specially flavored with Bubba's Savory Snack Mix. This makes for an exceptional fish seasoning while also giving the cakes a pleasantly crisp texture that coats the warm flakey cod inside. Dipping these cod cakes into the sweet Thai sauce is something you do not want to miss! Such a unique blend of flavors and one of our dinner favorites :)
1 cup Bubba’s Foods Savory Original Snack Mix
1 pound fresh wild cod fillet
4 scallions white and green parts
Finely chopped 1/4 cup fresh cilantro leaves
Finely chopped Salt and freshly ground black pepper
1 large egg
1 1/4 teaspoons Thai red curry paste
1 teaspoon fish sauce
1 cup panic bread crumbs
Sweet Thai chili sauce
Chop the cod into large chunks and put it in a food processor. Pulse until the fish breaks down into little chunks, but do not pulverize it; transfer the fish to a large bowl. Add the scallions and cilantro, season lightly with salt and pepper, and stir to combine.
In a small bowl, whisk the egg, curry paste, and fish sauce together until very smooth. Add the egg mixture to the fish and stir gently until completely combined. Pour and combine the panko and Bubba’s Savory Original Snack Mix into a shallow dish. Divide the fish mixture into eight equal portions and form them into disks about 1 inch (2.5 cm) thick. Dredge the fish cakes into the panko & Bubba’s mixture, pressing it on all sides to adhere and placing them on a plate as you dredge them. Chill the cakes in the refrigerator for 30 minutes, or up to overnight.
Pour about 1/4 inch of oil into a medium nonstick skillet and heat it over medium heat. Working in batches, gently slip the fish cakes into the oil and fry, turning once, until golden brown and cooked through, 2 to 3 minutes per side. Drain on paper towels and season lightly with salt. Serve immediately, with chili sauce on the side.