12 oz Salt cod
2 qt Milk
1/2 c Chopped onions
1/4 c Chopped celery
1/2 lb White potatoes; peeled,
-diced
1 tb Chopped garlic; plus
2 ts Chopped garlic
3 c Water
Salt; to taste
Freshly-ground white pepper;
-to taste
1 tb Finely-chopped parsley
1 tb Olive oil
3 Eggs
1/2 c Heavy cream
1 c All-purpose flour
Bayou Blast; see * Note
1 c Fine bread crumbs
Oil; for frying
1 Recipe Fondue Piquante; see
-* Note
Fried spinach -; (a handful
-or so)
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” and
“Fondue Piquante” recipes which are included in this collection.
Two days before serving, soak the cod in 1 quart of milk in a covered
bowl, refrigerated, for 24 hours. The next day, discard the milk and
rinse the cod well under cold water. Replace the cod in a fresh quart
of milk and refrigerate for another 24 hours. Remove the cod from the
milk and rinse well. Pat dry and flake the cod into small pieces.
Preheat the fryer. In a saucepan, combine the onions, celery,
potatoes, 2 teaspoons garlic, and water. Season the liquid with salt
and pepper. Bring the liquid to a boil. Reduce to a simmer and cook
until the potatoes are fork tender. Remove the potatoes from the heat
and drain. Turn the potatoes into a mixing bowl. Add the cod,
parsley, remaining tablespoon of garlic, olive oil, 1 egg and cream.
Using a hand-held masher, mash mixture until thoroughly blended.
Season the mixture with salt and pepper. Cool the mixture completely.
Form the mixture into a log, 2 inches thick. Cut the log into 2-inch
pieces. In a small mixing bowl, add the flour and season with Bayou
Blast. In another small mixing bowl, whisk the remaining 2 eggs and 2
tablespoons of milk together. Season the mixture with salt and
pepper. In a third mixing bowl, add the bread crumbs and season with
the Creole seasoning. Dredge the cakes in the seasoned flour, coating
completely. Dip each cake in the egg wash, letting the excess drip
off. Dredge the cakes in the seasoned bread crumbs, coating each cake
completely. Fry the cakes until golden brown, about 3 to 4 minutes,
stirring often for over-all browning. Remove the cakes from the oil
and drain on paper towels. Season the cakes with Emeril’s seasoning.
Serve warm with the Fondue Piquante and garnish with the fried
spinach. This recipe yields 4 appetizer servings.
Yields
4 servings