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1/2 lb Salt Cod, see note
1/2 lb Boneless Cod fillets
1 1/2 c Milk
1 c Water
1 Bay Leaf Bouquet Garni
2 Sprigs Thyme Bouquet Garni
2 Sprigs Parsley Bouquet Garni
2 tb Butter
1/2 Rib Celery, chopped
1/2 Onion, chopped
2 Green Onions, chopped
c Chives, chopped
1/4 c Parsley, chopped
1/2 ts Cayenne pepper
1 ts Tabasco sauce
1 tb Dry Mustard-Sunbird B&B
1 tb Worcestershire Sauce, White
1/2 c Mayonnaise
1/2 Lemon, juice of only
1 c Seasoned bread crumbs
1 c Additional bread crumbs
-to dip patties
Salt and Pepper to taste
2 Egg Yolks
1/2 c Milk
3/4 c Corn Meal not cornmeal mix
3/4 c All Purpose Flour
3 tb Butter
3 tb Peanut Oil
Notes: on Cod, soak in water overnite, change water several times, rinse
and drain. To determine if cod has soaked enough; 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 drained salt cod, water
and 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, milk, mix. Bring to a boil, reduce the heat to low and cook for
15 minutes. Add the fresh cod and cook for 5 minutes more. Drain and remove
the fish to a large bowl to cool, discarding the flavoring ingredients.
Flake fish with a fork and set aside. In a large skillet, melt the butter
until sizzling, add the celery and chopped onion and cook until the onion
is translucent, about 5 minutes. Add the cooked vegetables to the flaked
fish, add the egg and mix to coat, then add the green onions, chives,
parsley, cayenne pepper, tabasco sauce, dried mustard, worcestershire
sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste,
Form the mixture into 6 to 8, 3″ to 4″ patties, 1/2 cup of mix makes 3″
patties. Place on a baking sheet and cover and refrigerate for 1 hour.
If the mixture is too wet, add more breadcrumbs as needed. When ready to
cook, whisk together the egg yolk and milk in a small bowl. In a small
shallow pie plate combine the cornmeal and flour. Dip a codcake into the
flour mixture, then in the egg and milk mixture and finally dredge them in
the remaining breadcrumbs. Repeat with the remainder of the codcakes. In a
large skillet melt together the butter and the oil. Fry half of the
codcakes in the skillet about 3-4 minutes per side. MSN, the results should
be fairly brown. Drain the fishcakes on paper towels. Repeat with the
remainder of the cakes.
Serve warm with the Jalapeno Tartar Sauce and fresh lemon or lime wedges.
MSN= 2/3 cup of the mix = 4″ patties.
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