Fresh And Salt Cod Cakes/Jalapeno Tartar

Recipe Ingredients

1 lb	454g / 16oz	Salt cod - see note
1 lb	454g / 16oz	Boneless cod fillets
2 cups	474ml	Milk
2 cups	474ml	Water
1		Bay leaf bouquet garni
2 sections		Thyme bouquet garni
4 sections		Parsley bouquet garni
4 tablespoons	60ml	Butter
1		Celery - chopped
1		Onion - chopped
4		Green onions - chopped
1/3 cup	48g / 1.7oz	Chives - chopped
1/3 cup	48g / 1.7oz	Parsley - chopped
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Tabasco sauce
1 tablespoon	15ml	Dry mustard-Coleman's
2 tablespoons	30ml	Worcestershire sauce
1 cup	237ml	Mayonnaise
2		Eggs
1		Lemon - juice of only
2 cups	292g / 10oz	Seasoned bread crumbs
1 cup	146g / 5.1oz	Additional bread crumbs - to dip patties
		Salt and pepper to taste
2		Egg yolks
1/2 cup	118ml	Milk
1 cup	62g / 2.2oz	Corn meal not cornmeal mix
1 cup	62g / 2.2oz	All purpose flour
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Peanut oil

Recipe Instructions

Notes: on Cod, soak in water overnight, 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 14 to 16, 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 cod cake 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 cod cakes. In a large skillet melt together the butter and the oil. Fry half of the cod cakes in the skillet about 3-4 minutes per side. 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.

2/3 cup of the mix = 4" patties.

Source:
Cooking Light, Jan/Feb 1995, page 86

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