Ingredients Jump to Instructions ↓

  1. 6 oz 170g Salt cod

  2. 2 Milk

  3. 5 tablespoons 75ml Olive oil

  4. 1/4 cup 15g / 1/2oz Chopped onions

  5. 1/4 cup 36g / 1 1/3oz Chopped green bell peppers

  6. 1/4 cup 27g / 1oz Chopped celery

  7. 1/4 cup 15g / 1/2oz Chopped peeled tomatoes

  8. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  9. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  10. 1 tablespoon 15ml Minced garlic

  11. 1/2 teaspoon 2 1/2ml Red pepper flakes

  12. 1/2 teaspoon 2 1/2ml Bayou Blast -

  13. 2 Eggs - lightly beaten

  14. 1/4 cup 36g / 1 1/3oz Bread crumbs

  15. 1/2 cup 31g / 1.1oz Flour - for dusting Miss Hilda's Fava Beans - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Miss Hilda's Fava Beans" recipes which are included in this collection. Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours. Next day, discard milk and rinse cod well under cold running water. Soak again in remaining quart of milk, another 24 hours. Following day, discard milk, rinse well under cold running water and cut cod in fine julienne. You should have about 2 cups. In a large skillet heat 3 tablespoons of oil over high heat. Add onions, bell peppers and celery and saute 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1 minute. Add red pepper flakes, Bayou Blast and 4 turns of the pepper-mill; saute 1 minute. Add cod mixing well to combine, and stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and fold in bread crumbs. Form mixture into 4 cakes and dust with flour. In a large skillet heat remaining 2 tablespoons oil over high heat. When very hot add cakes and fry until golden-brown, about 1 1/2 minutes each side. Remove and drain on paper towels. Serve with Miss Hilda's Fava Beans. This recipe yields 4 servings.


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