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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
Gluten Free Jalapeño Lime Crusted Fish
Adapted from the saying “plenty fish in the sea,” we thought, “plenty of sea-soning on the fish!” Which lead us to create this pickled and smoky jalapeño crust, perfect for baking atop your choice of fish. Our favorite part? It includes some of our favorite ingredients from land (leafy greens our new Grain Free Jalapeño Lime Tortilla Chips) and sea (salmon)—so, in a single salad, we enjoy the best of both worlds! Recipe below!
Ingredients:
4 Portions Salmon
1 Bag Grain Free Jalapeño Lime Tortilla Chips
1 Jalapeno Pickled (canned), stem & seeds removed
1 Lime Zested
1 t Garlic powder
½ c Chopped Cilantro
½ t Sea Salt
1/2 t Black Pepper
3-4 T Avocado Oil plus 2 T for fish fillets
Salad greens and fresh lime for serving
Directions:
1. Preheat oven to 425F.
2. In a food processor, pulse chips finely. Add avocado oil, lime zest, ground garlic, jalapeno, cilantro, salt and pepper and pulse everything together.
3. Line a baking tray with parchment paper.
4. Place salmon fillets on tray and make sure they are completely dry.
5. Lightly oil each fillet with avocado oil and season with salt and pepper.
6. Place about 2-3 tablespoons of chip crust on top of each fillet, enough to cover the top of each fillet completely.
7. Pat crust down on fillet so it is compacted and it sticks. Bake for about 10-12 mins or until fish is cooked through.
8. Serve with a salad and finish fish with a squeeze of fresh lime.
Easy Low Carb Fish Sticks & Tartar Sauce
Here is a great recipe if you are on a low carb diet. Freshly prepared fish and a homemade Tartar sauce.
Ingredients:
Fresh cod fillets
2 tablespoons almond flour
6 ounces of pork rinds
2 large egg
2 teaspoons water
Preheat the oven to 400°F. Cut the fish into strips and season with salt and pepper.
Whisk together the egg and water then dip each fish stick in the mixture. Dredge the fish sticks in the pork rind crumbs then place them on a greased baking sheet.
Bake for 12 to 15 minutes until golden brown then serve immediately.
Low Carb Tartar Sauce
Ingredients:
1/2 cup Mayonnaise
3 tablespoons diced pickles
1 1/2 tablespoons fresh dill
1 tablespoon lemon juice
1 teaspoon mustard
1 teaspoon minced garlic
1/2 teaspoon onion powder
Salt and Pepper as needed
Combine all ingredients in a bowl and mix well. Chill in the refrigerator for 45-60 minutes before serving
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Homemade Tartar Sauce (2 ways) | How To Make Tartar Sauce From Scratch | McDonald's Tartar Sauce
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Quick and easy homemade tartar sauce made in 2 ways
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Gluten Free Salmon And Chips With Lighter Tartar Sauce
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