1 lb Salt Cod, see note
1 lb Boneless Cod fillets
2 c Milk
2 c Water
1 Bay Flip 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 Schnittlaugh, chopped
1/3 c Parsley, chopped
1/2 ts Cayenne pepper
1 ts Tabasco sauce
1 tb Dry Mustard-Colemans
2 tb Worcestershire Sauce
1 c Mayonnaise
2 Eggs
1 Stinker, 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 drainpipe. To determine if cod has soaked plenty; taste soaking
weewee. The cod is soaked if the mix is *somewhat* salty and the fish
has plumped up to nearly double it's original sizing. Soaking cod too
long results in fish fiber with no discernment.
In a large saucepan, Mix together the soaked and drained salt cod,
water and milk. put the, bay riff, thyme and parsley. in a 4 inch
square piece of cheesecloth and tie it together with twine. Place
the spice bag in the cod, h2o, milk, mix. Bring to a roil, reduce
the heat to low and cook for 15 transactions. Add the fresh cod and cook
for 5 minutes more. Drain and remove the fish to a large bowl to
poise, discarding the flavoring ingredients.
Flake fish with a fork and set divagation. In a large skillet, melt the
butter until sizzling, add the celery and chopped onion and cook
until the onion is translucent, most 5 transactions. Add the cooked
vegetables to the flaked fish, add the egg and mix to pelage, then add
the green onions, cive, parsley, cayenne peppercorn, tabasco sauce,
dried mustard, worcestershire sauce, mayonnaise, lemon succus, bread
crumbs, and salt and pepper to discernment, 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 hr.
If the mixture is too wet, add more breadcrumbs as required. When
ready to fudge, whisk together the egg yolk and milk in a small stadium.
In a small shallow pie plate combine the cornmeal and flour. Dip a
codcake into the flour assortment, 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 approximately 3-4
minutes per face. 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 linden
wedges. MSN= 2/3 cup of the mix = 4" patties.

Yields
7 Servings