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Ingredients
- 1/2 lb Salt Cod, see note
- 1/2 lb Boneless Cod fillets
- 1 1/2 c. Lowfat milk
- 1 c. Water
- 1 x Bay Leaf Bouquet Garni
- 2 sprg Thyme Bouquet Garni
- 2 sprg Parsley Bouquet Garni
- 2 Tbsp. Butter
- 1/2 x Rib Celery, minced
- 1/2 x Onion, minced
- 2 x Green Onions, minced c Chives, minced
- 1/4 c. Parsley, minced
- 1/2 tsp Cayenne pepper
- 1 tsp Tabasco sauce
- 1 Tbsp. Dry Mustard-Sunbird B&B
- 1 Tbsp. Worcestershire Sauce, White
- 1/2 c. Mayonnaise
- 2 x Large eggs
- 1/2 x Lemon, juice of only
- 1 c. Seasoned bread crumbs
- 1 c. Additional bread crumbs to dip patties Salt and Pepper to taste
- 2 x Egg Yolks
- 1/2 c. Lowfat milk
- 3/4 c. Corn Meal not cornmeal mix
- 3/4 c. All Purpose Flour
- 3 Tbsp. Butter
- 3 Tbsp. Peanut Oil
Directions
- Notes: on Cod, soak in water overnite, change water several times, rinse and drain. To determine if cod has soaked sufficient; taste soaking water. The cod is soaked if the mix is*slightly* salty and the fish has plumped up to nearly double it's original size. Soaking cod too long results in fish fiber with no taste.
- In a large saucepan, Mix together the soaked and liquid removed salt cod, water and lowfat milk. put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string. Place the spice bag in the cod, water, lowfat milk, mix. Bring to a boil, reduce the heat to low and cook for 15 min. Add in the fresh cod and cook for 5 min more. Drain and remove the fish to a large bowl to cold, discarding the flavoring ingredients.
- Flake fish with a fork and set aside. In a large skillet, heat the butter till sizzling, add in the celery and minced onion and cook till the onion is translucent/soft, about 5 min. Add in the cooked vegetables to the flaked fish, add in the egg and mix to coat, then add in the green onions, chives, parsley, cayenne pepper, tabasco sauce, dry mustard, worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste, Form the mix into 6 to 8, 3" to 4" patties, 1/2 c. of mix makes 3" patties. Place on a baking sheet and cover and chill for 1 hour.
- If the mix is too wet, add in more breadcrumbs as needed. When ready to cook, whisk together the egg yolk and lowfat milk in a small bowl. In a small shallow pie plate combine the cornmeal and flour. Dip a codcake into the flour mix, then in the egg and lowfat milk mix and finally dredge them in the remaining breadcrumbs. Repeat with the remainder of the codcakes. In a large skillet heat together the butter and the oil. Fry half of the codcakes in the skillet about 3-4 min per side. MSN, the results should be fairly brown. Drain the fishcakes on paper towels. Repeat with the remainder of the cakes.
- Serve hot with the Jalapeno Tartar Sauce and fresh lemon or possibly lime wedges.
- MSN= 2/3 c. of the mix = 4" patties.
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