FRESH & SALT COD CAKES/JALAPENO TARTAR/3

      Title: FRESH & SALT COD CAKES/JALAPENO TARTAR/3
  Categories: Fish, Seafood
       Yield: 1 Servings
  
     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
       2    Eggs
     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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