Tartar Sauce: 1/2 c. canned, fresh or frozen corn kernels 3/4 c. regular or low-fat mayonnaise 1/2 small jalapeño, seeded and minced 1 Tbsp. cider vinegar 2 Tbsp. minced red onion 1 tsp. mustard (or spicy mustard)
Cod Cakes: 1 lb. Alaska Cod fillets, fresh, thawed or frozen 1/2-1 tsp. chipotle chili powder (or to taste) 1/2 tsp. pepper 1/2 tsp. onion powder 1/2 tsp. dried thyme 1/4 tsp. salt 1/2 c. fresh bread crumbs (1-2 slices of bread, torn into small pieces) 1 egg, beaten 1 tsp. minced garlic 1/2 tsp. Cajun seasoning 2 tsp. olive oil 8 slider buns, toasted 1 c. shredded lettuce or cabbage
What to do:
1. Mix together ingredients for tartar sauce; cover and refrigerate until serving. 2. Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4-5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 min., or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces. 3. In a small bowl, mix together chipotle powder, pepper, onion powder, thyme and salt. In a larger bowl, place cod flakes, fresh bread crumbs, egg and garlic. Sprinkle on seasoning blend; mix thoroughly. Form mixture into 8 cod cakes. Sauté cakes in olive oil until browned on both sides. Keep warm. 4. Spread about 1 Tbsp. tartar sauce on bottom halves of slider buns. Top each with about 2 Tbsp. lettuce and a cod cake. Spoon on additional 1 Tbsp. of tartar sauce; close with bun tops.
* Each serving equals 2 sliders.
* Recipe courtesy of Alaska Seafood Marketing Institute
