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How To make Fresh and Salt Cod Cakes/Jalapeno Tartar/3
1/2 lb Salt Cod, see note
1/2 lb Boneless Cod fillets
1 1/2 c Milk
1 c Water
1 Bay Leaf Bouquet Garni
2 Sprigs Thyme Bouquet Garni
2 Sprigs Parsley Bouquet Garni
2 tb Butter
1/2 Rib Celery, chopped
1/2 Onion, chopped
2 Green Onions, chopped
c Chives, chopped 1/4 c Parsley, chopped
1/2 t Cayenne pepper
1 t Tabasco sauce
1 tb Dry Mustard-Sunbird B&B
1 tb Worcestershire Sauce, White
1/2 c Mayonnaise
2 Eggs
1/2 Lemon, juice of only
1 c Seasoned bread crumbs
1 c Additional bread crumbs
-to dip patties Salt and Pepper to taste 2 Egg Yolks
1/2 c Milk
3/4 c Corn Meal not cornmeal mix
3/4 c All Purpose Flour
3 tb Butter
3 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 6 to 8, 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. ~--
How To make Fresh and Salt Cod Cakes/Jalapeno Tartar/3's Videos
How to Make Fried Baja Fish Tacos with Wes Avila | Like a Chef
Tell us your favorite way to make fish tacos!
Baja Fish Tacos Recipe -
Ingredients:
For the fish:
3 pounds cod fillets
2 cups cornstarch
Rice bran or vegetable oil
For the batter:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup rice flour
1 pilsner beer (12 ounces)
1 egg
1 tablespoon Old Bay seasoning
Salt, to taste
Pepper, to taste
For the slaw:
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
1 cup cilantro, chopped
3/4 cup cilantro stems, roughly chopped
Juice of 4 limes
Salt, to taste
For the crema:
2 cups sour cream
4 tablespoons chipotle in adobo
1 fresh habanero
For the pico de gallo salsa:
1 pound heirloom tomatoes, cored and chopped
2 serranos, sliced
1/4 cup red onion, chopped
1/2 cup cilantro, chopped
1 clove garlic, minced
4 limes, juiced
Salt, as needed
Pepper, as needed
For toasted, crushed peppers:
1 tablespoon vegetable oil
12 chile japones, de-stemmed
For serving:
4 limes
1/2 cup radishes, sliced
12 corn tortillas
Steps:
1. Combine sour cream with chipotle in adobo and one fresh habanero chile in the food processor. Mix until blended completely. Set aside in the refrigerator.
2. Cut fish into pieces about the size of your middle finger or about 3 ounces each. Season with salt. Place cornstarch into a small bowl. Dust the fish in cornstarch until it’s completely coated, and set aside.
3. Fill a Dutch oven with vegetable oil, about three inches high, and bring to medium-high heat (about 365-375 degrees). To test the heat, dip an extra tortilla in the oil. If it floats back up the surface, it’s good. If it fries/browns right up, reduce the heat a little.
4. Mix the wet and dry ingredients for the batter. Pour the dry ingredients into the wet batter bowl while whisking at a medium rate, just enough so the ingredients are incorporated. Piece by piece, submerge the cornstarch-dusted fish in the batter to fully coat them. Let excess batter drip off, and use the side of the bowl to wipe off any excess.
5. Add the fish to the Dutch oven, piece by piece. Don’t crowd the pan too much or you’ll lower the temperature. Gently roll the pieces around with tongs and fry until golden brown. Remove with a slotted spoon to a rack over a hotel pan and season with salt immediately. Let dry.
6. Combine all slaw ingredients in a bowl and stir gently until mixed.
7. Combine all ingredients for pico de gallo in a bowl and stir gently until mixed.
8. Add vegetable oil to a skillet over medium-high heat and add the de-stemmed chile japones. Toss the chiles in the oil to coat, and cook until aromatic and changing color from crimson to crimson-brown. Immediately remove from the heat with a slotted spoon and set aside. Place fish on a lined rack over a baking sheet.
9. Warm all the tortillas, and plate the tacos. First two tortillas, then a tablespoon of chipotle crema, fish, slaw, pico de gallo. Break some toasted chiles over the top to add some flakey, smokey heat. Squeeze lime over the top before you eat.
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How to make BEER BATTERED FISH TACOS IN 1 MINUTE!
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MasterChef US S07E12 5 Star Food 1080p HD
MasterChef US Season 7.
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Cauliflower Super Salad Recipe for Powerful People
I'll call this cauliflower recipe a Cauliflower Super Salad because it's super easy and super nutritious. This simple cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens. I make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.
A printable copy of this cauliflower recipe and more tips on how to prepare it can be found at
(coming soon)
Give this cauliflower super salad recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlists:
and to print all recipes visit my website at
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What You Need To Make This Cauliflower Recipe
2 lbs CAULIFLOWER
1-2 minced GARLIC cloves
½ cup chopped GREEN ONIONS
1 cup chopped PARSLEY
2 tsp WORCESTERSHIRE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp DRY MUSTARD
1 tsp PAPRIKA
SALT and PEPPER (to taste)
How to Make a Cauliflower Super Salad
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don't over-steam or it will become mushy in the salad.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
Toss until everything is well coated in the dressing.
Serve as a side dish or as part of a leafy salad.
It tastes great right away while it's warm, and it will taste great later after it has been refrigerated, and if you have leftovers,
it will taste even more fantastic the next day.
Tips for a Better Salad
Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
If you're making the salad a day or two in advance, hold off on the green onions and add them later.
When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don't.
To easily add a bit of protein to this dish, top with toasted nuts.
Give this cauliflower super salad recipe a try and let me know what you think. If you liked the recipe, share it with your friends. Thanks, I appreciate it!
--Chef Buck
How To Make An Egg-Battered Fishwich on Toast with Yogurt Tartar Sauce By Rachael
Golden battered white fish fillets with a creamy, punched-up tartar sauce — what's not to love about this spin on the classic fish sandwich?
Homemade Tartar Sauce (2 ways) | How To Make Tartar Sauce From Scratch | McDonald's Tartar Sauce
#tartarsauce #tartarsaucerecipe #tartarsaucefromscratch #mcdonaldstartartarsauce #howtomaketartartarsauce #quickandeasytartarsauce #fishsauce #burgersauce# #howtartersauceismade
Quick and easy homemade tartar sauce made in 2 ways
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