Cod Cupcakes with Tartar Icing

Confused over this posting?  I understand.  I don't venture too far from the sweet profile, right?  But this recipe is just so unassuming!

Contrary to what you might believe, I am not all about honoring my sweet tooth...just mostly.  Eating for health has been a lifelong task (no matter how elusive it is at times), and I try to balance what makes me healthy with what makes me happy.  Sounds simple, but I'm a simple girl.

Flaky white fish works well here since you can support its lean protein with herbs and spices.  Originally, I was going to follow this recipe and use tilapia, but when I showed up at the market codfish was on sale for $5.99 a pound!  Truth: The package I purchased actually said scrod.  I learned a new vocabulary word and its definition is young cod.  Stick with me and we'll learn together :)

Anyway, this humble recipe is undemanding.  You don't need to give it much of your time, and the time you give can be when you are between other tasks.  It waits for you.

Notes:
The next time, I will sprinkle the tops of the mini cod cakes with some of the cajun seasoning to add color.

Cod Cupcakes with Tartar Icing
Yield:  15 mini cod cakes plus 3 cod pancakes

For Cod Cupcakes:
3/4 pound of a mild white fish filet, give or take ( I used cod...ahem, scrod)
1 teaspoon Cajun spice mix (you could use Old Bay Seasoning)
Lemon or lime slices
2 eggs
1/2 cup shredded cheese (I used 6-cheese Italian Blend because I had no other choice)
1/2 cup brown rice flour (I am sure you can use ap flour)
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hot sauce
Salt and pepper
1 tablespoon chopped parsley

For Tartar Icing:
Equal portions of Spice Buffalo Mayonnaise (like Hellmann's), Mayonnaise, and Dill Relish
(I started with a tablespoon of each, mixed, and then added a bit of hot sauce)

Directions

1.  Preheat oven to 350º F.
2.  Prepare the filet by placing it on parchment, salting and peppering.  I topped the filet with a few lime slices for extra flavor.  I wrapped the fish into a parchment packet, like this.

             

3.  Bake the fish filet for about 30 minutes or until flaky.  Remove from oven and cool for 15 minutes. Keep oven on.
4.  Place fish in a medium-size bowl and flake with a fork.  Stir in the eggs and shredded cheese.

                 

5.  Stir in the flour, baking powder, garlic powder, onion powder, and hot sauce.
6.  The mixture should have the texture of ground meat, moist but not too sticky.

             

              

7.  Place cupcake liners into a mini-muffin pan or just grease the mini-muffin pan cups. I used a 15 cup silicone muffin pan.
8.  Take a tablespoon or so of the mix and shape into a ball.  Drop into a cupcake liner or directly into a greased mini-muffin pan cup.
9.  Place the pan into the oven and bake for 5-10 minutes, until the tops start to brown.
10. Remove from oven to cool a bit.
11. Alternately, shape mix into pancakes and fry in a lightly greased skillet until browned on both sides.
12. Place a dollop of tartar sauce on the mini codcakes or pancakes to serve, or place the tartar sauce in a small bowl for self-serving.  Sprinkle with parsley.