Ingredients

• 3 cups cooked, peeled, grated and cooled baked potato (about 2 medium potatoes)
• 2 cups flaked cooked cod (about 13 ounces cooked or about 1 pound uncooked)
• 1/2 cup all-purpose flour plus 2 tablespoons
• 4 cloves roasted garlic, or about 1 tablespoon mashed roasted garlic
• 4 eggs
• 1/4 cup heavy cream
• 1 3/4 teaspoons salt
• 3/4 teaspoon freshly ground white pepper
• 1 tablespoon minced fresh chives
• 2 teaspoons chopped parsley leaves
• 1 teaspoon Essence, recipe follows
• 2 cups panko bread crumbs
• Vegetable oil
• 1 recipe Lemony Tartar Sauce, recipe follows
• Lemon wedges, for serving

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Lemony Tartar Sauce:

1 cup mayonnaise, preferably homemade

2 1/2 tablespoons finely chopped cornichons

1 tablespoon minced drained capers

2 teaspoons minced green onions

1 teaspoon minced parsley leaves

1 teaspoon chopped chives

1 teaspoon minced fresh tarragon leaves

1/2 teaspoon Creole or Dijon mustard

1/2 teaspoon finely grated lemon zest

1 teaspoon lemon juice

Salt and freshly ground white pepper

In a non-reactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, mustard and lemon zest and stir to thoroughly combine. Add the lemon juice and stir to blend. Taste and season with salt and pepper. Refrigerate in a non-reactive bowl, covered, until ready to use.

Yield: about 1 1/2 cups