One Bistro’s Cod Cakes
1 lb. peeled Idaho potatoes
3/4 lb. fresh cod
1/4 C. chopped chives
1/8 C. minced onion
1/2 t. celery seed
1 t. salt
1/2 t. white pepper
1/2 t. Tabasco sauce
Dry white bread crumbs, as needed
Approximately 4 C. vegetable oil, for frying
Place the potatoes in a pot. Add water to cover and bring to a boil. Cook the potatoes until soft and pass them through a ricer.
Place the cod in a steamer basket over boiling water. Steam until very flaky. Flake thoroughly with a fork. Set aside.
Mix the potatoes and cod with the egg, chives, onion, celery seed, salt, pepper and Tabasco. Adjust the seasoning if necessary.
Spoon out the batter in portions approximately 2 ounces each. Roll each in dry white bread crumbs and form into round cakes.
Heat the oil in a deep fryer. Fry the cakes at 350° F. until golden brown. Serve with cocktail or tomato sauce.
Makes 4 servings.