Food Network: Cod Fish Cakes

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Cod Fish Cakes
Recipe courtesy Emeril Lagasse, 1998

Ingredients
12 ounces salt cod
2 quarts milk
1/2 cup chopped onions
1/4 cup chopped celery
1/2 pound white potatoes, peeled and diced
2 teaspoons chopped garlic, plus 1 tablespoon
3 cups water
Salt
Freshly ground white pepper
1 tablespoon finely chopped parsley
1 tablespoon olive oil
1 egg, plus 2
1/2 cup heavy cream
1 cup all-purpose flour
Essence, recipe follows

1 cup fine bread crumbs
Oil, for frying
Fondue Piquante, recipe follows
Handful of fried spinach, optional garnish

Directions
Two days before serving, soak the cod in 1 quart of milk in a covered
bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold
water. Replace the cod in a fresh quart of milk and refrigerate for another 24 hours. Remove the cod
from the milk and rinse well. Pat the cod dry and flake into small pieces.

Preheat the fryer.

In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season the
liquid with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the
potatoes are fork tender.
Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the cod,
parsley, remaining tablespoon of garlic, olive oil, 1 egg, and cream. Using a hand-held masher, mash

mixture until thoroughly blended. Season the mixture with salt and pepper. Cool the mixture
completely. Form the mixture into a log, 2 inches thick. Cut the logs into 2-inch pieces.

In a small mixing bowl, add the flour and season with Essence. In another small mixing bowl, whisk
the remaining 2 eggs and 2 tablespoons of milk together. Season the mixture with salt and pepper. In
a third mixing bowl, add the bread crumbs and season with Essence.

Dredge the cakes in the seasoned flour, coating completely. Dip each cake in the egg wash, letting
the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely.
Fry the cakes until golden brown, about 3 to 4 minutes, stirring often for over-all browning. Remove
the cakes from the oil and drain on paper towels. Season the cakes with Essence.

Serve warm with the Fondue Piquante and garnish with the fried spinach, if using.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt

2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William
Morrow, 1993.

Ingredients
Fondue Piquante:
2 tablespoons olive oil, plus 1/4 cup

3 tablespoons chopped onions
3 tablespoons chopped green bell peppers
1 tablespoon seeded and minced jalapenos
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper
1 cup peeled, seeded and chopped tomatoes
3 bay leaves
Pinch Essence, recipe above
Pinch crushed red pepper
2 cups chicken stock
1 tablespoon finely chopped parsley

Directions
Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat.
Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper.
Saute for 2 minutes.

Stir in the tomatoes, bay leaves, pinch of Essence, pinch of crushed red pepper, and stock. Season
with salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer for 20 minutes.
Remove from the heat.

Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running.
Pour back in the saucepan and stir in the parsley. Serve warm.

Yield: 1 1/3 cups