---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FRESH AND SALT COD CAKES/JALAPENO TARTAR/6
  Categories: Fish, Seafood
       Yield: 7 servings
  
       1 lb Salt Cod, see note
       1 lb Boneless Cod fillets
       2 c  Milk
       2 c  Water
       1    Bay Leaf       Bouquet Garni
       2    Sprigs Thyme   Bouquet Garni
       4    Sprigs Parsley Bouquet Garni
       4 tb Butter
       1    Rib Celery, chopped
       1    Onion, chopped
       4    Green Onions, chopped
     1/3 c  Chives, chopped
     1/3 c  Parsley, chopped
     1/2 t  Cayenne pepper
       1 t  Tabasco sauce
       1 tb Dry Mustard-Colemans
       2 tb Worcestershire Sauce
       1 c  Mayonnaise
       2    Eggs
       1    Lemon, juice of only
       2 c  Seasoned bread crumbs
       1 c  Additional bread crumbs
            -to dip patties
            Salt and Pepper to taste
       2    Egg Yolks
     1/2 c  Milk
       1 c  Corn Meal not cornmeal mix
       1 c  All Purpose Flour
       4 tb Butter
       4 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 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 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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