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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
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ARBY'S HUSHPUPPY BREADED FISH STRIPS...JUST HOMEMADE & WAY BETTER! | SAM THE COOKING GUY
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00:00 Intro & Arby's
1:56 Tailgating at Arby's
3:19 The Plan
4:18 Secret Sale
4:47 Building Hush Puppy Batter
5:52 Making Tartar sauce
6:57 Slicing Cod
7:31 Dredging & Battering Cod
8:42 Deep Frying
9:18 Serving
9:43 First Bite
10:09 Outro
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Cod Fritters And Spicy Tartar Sauce
Cod fritters:
4 Small pieces of cod fillet or 1 large fillet
1/4 onion
2 celery sticks
1carrot
1/2 Small green pepper
1 cup of flour
1/3 cup of dried parsley
1 teaspoon crushed rosemary
1 teaspoon soy sauce
1 teaspoon salt
1tsp worceshire sauce
1tsp creole seasoning
1egg
Juice of half of a lemon
For spicy tartar sauce
Mayo
Relish
Salt
Hot sauce
FISH TACOS | Best Seasoned Batter | Delicious Pico De Gallo/Slaw ❤
Rachel Cooks with love videos
These FISH TACOS are absolutely delicious, the most important part of making truly delicious fish tacos starts with the seasoning of the batter and of course the toppings. I started seasoning from the inside out, making every bite an explosion of flavor... nothing is worse than a bland batter. For my sauce, I used the adobo sauce from a can of chipotle peppers in adobo sauce for the best smokey flavor, then I mixed it in with a combination of mayonnaise and sour cream with a splash of lime juice to make my sauce super delicious. For my breading, I used the amazing combination of paprika, cumin, garlic, onion powder and then cayenne pepper to give it an amazing kick, I added Panko bread crumbs and all purpose flour with some beer for the best textured batter no doubt! To make my pico slaw, I combined diced purple onions with diced tomatoes, cilantro and finely diced jalapeño with the juice if 1 lime, salt, pepper and 3 cups of finely shredded cabbage...I assembled my fish tacos by starting with a good rub of my sauce on my corn tortilla, I topped it with some of my pico/slaw then my fish then my pico/slaw again, then i topped it with my sauce one last time, and to finish, I added 1 slice avocado on top...I then realized I had created a masterpiece. ❤
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Le Creuset Oval 3.5 quart cast iron Dutch oven, Marseille
(affiliate)
FISH BATTER____________________
1 & 1/2 Lbs. RED SNAPPER
1 C. ALL PURPOSE FLOUR
1/2 C. PANKO BREADCRUMBS
2 TSP BAKING POWDER
1 TSP PAPRIKA
1/4 TSP CAYENNE PEPPER
1/2 TSP GARLIC POWDER
1/2 TSP ONION POWDER
1/2 TSP SALT
1/4 TSP CUMIN
1 C. LIGHT BEER (YOU DECIDE)
1 EGG
PICO/SLAW_______________________
3 C. FINELY SHREDDED CABBAGE
2 ROMA TOMATOES (DICED)
SMALL BUNCH CHOPPED CILANTRO
1/3 C. DICED RED ONION
1 LARGE JALAPEÑO (1/2 SEEDS REMOVED) DICED SMALL
PEPPER (TO YOUR LIKING)
SALT (TO YOUR LIKING)
6 SLICES CANNED PINEAPPLE (DICED)
JUICE OF 1 LIME
SAUCE___________________________
1/2 C. MAYONNAISE
1/2 C. SOUR CREAM
5 TSP ADOBO SAUCE
JUICE OF 1/2 LIME
PINCH SALT
PINCH PEPPER
FISH TACOS MAFE WITH______________
CORN TORTILLAS
● PLEASE KEEP CHILDREN AWAY FROM HOT STOVE AND HOT OIL. USE CAUTION WHEN COOKING ON HOT STOVE.
#fishtacos
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Guy Fieri's Son Makes Him A Spicy Tuna Poke With Wonton Chips | Guy's Ranch Kitchen
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