Fresh Cod Cakes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 slices firm bread
• 1 stalk celery rib, cut into 2 inch pieces
• 2 scallions, cut into 2 inch pieces
• 1/4 cup loosely packed flat leaf parsley
• 1 lb skinless cod fish fillet, any bones removed and fish coarsely chopped
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil
• tartar sauce (see recipe i posted -- tartar sauce tartar sauce)
• lemon wedge

Recipe

• 1 tear bread into pieces and pulse to fine crumbs in the food processor.
• 2 transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating.
• 3 pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
• 4 combine celery mixture with scant cup crumbs in bowl (for fish cakes).
• 5 pulse fish in processor until finely chopped (be careful not to process to paste).
• 6 add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.
• 7 season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.
• 8 gently shape fish mixture into 4 (4") patties (mixture will be soft) and coat well with seasoned bread crumbs.
• 9 chill, uncovered, on a wax-paper-lined large plate 10 minutes.
• 10 heat 1 1/2 tbs oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.
• 11 repeat with reamining 1 1/2 tbs oil and 2 fish cakes wiping out skillet with a paper towel between batches.
• 12 serve with bev's tartar sauce tartar sauce.
• 13 serves 4.