COD FISH CAKES
Steps:
- 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. 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, tabasco, olive oil, 1 egg, and cream. Using a hand-held masher, mash mixture until thoroughly blended. Cool the mixture completely. Form into patties. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons of milk together. In a third mixing bowl, add the bread crumbs and season with Old Bay. Dredge the cakes in the 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.
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