Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Salt cod - see note

  2. 1 lb 454g / 16oz Boneless cod fillets

  3. 2 cups 474ml Milk

  4. 2 cups 474ml Water

  5. 1 Bay leaf bouquet garni

  6. 2 sections Thyme bouquet garni

  7. 4 sections Parsley bouquet garni

  8. 1 Celery - chopped

  9. 1 Onion - chopped

  10. 4 Green onions - chopped

  11. 1/3 cup 48g / 1.7oz Chives - chopped

  12. 1/3 cup 48g / 1.7oz Parsley - chopped

  13. 1/2 teaspoon 2 1/2ml Cayenne pepper

  14. 1 teaspoon 5ml Tabasco sauce

  15. 1 tablespoon 15ml Dry mustard-Coleman's

  16. 2 tablespoons 30ml Worcestershire sauce

  17. 1 cup 237ml Mayonnaise

  18. 2 Eggs

  19. 1 Lemon - juice of only

  20. 2 cups 292g / 10oz Seasoned bread crumbs

  21. 1 cup 146g / 5.1oz Additional bread crumbs - to dip patties Salt and pepper to taste

  22. 2 Egg yolks

  23. 1/2 cup 118ml Milk

  24. 1 cup 62g / 2 1/5oz Corn meal not cornmeal mix

  25. 1 cup 62g / 2 1/5oz All purpose flour

  26. 4 tablespoons 60ml Butter

  27. 4 tablespoons 60ml Peanut oil

Instructions Jump to Ingredients ↑

  1. 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. cup of the mix = 4" patties.


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