Cod Cakes

Serves 4

• 1 1/4 lb. cod fillet, skin off, bones removed (pollack, haddock or any firm flaked fish will work)
• Olive oil
• Tartar sauce (Monahan’s is great)
• 1 lemon, cut into wedges
• 1 cup panko crumbs
• 2 cups russet potatoes, cut into 1/4inch cubes, boiled and mashed
• 2 ribs celery fine chop
• 3 T onion fine chop
• 3 t Old Bay seasoning
• 3T roasted red pepper or piquillo pimientos chopped
• 3 t sriracha sauce
• 1 egg
• 2 T mayonnaise
• 1 large or 2 small cloves garlic minced
• 3 T parsley fine chop
• Salt and pepper

Pre heat oven to 375º. Place cod in a lightly oiled baking pan, baste with a little olive oil, season with salt and pepper and bake for 10 min. per inch of thickness, or until fish is just opaque in the center. Set fish aside. Boil potato cubes for 10  -15 min or until soft. Mash the potatoes in a mixing bowl and stir in rest of ingredients, except the fish. At this point the mix should be fairly firm, to hold together for the cakes, if it seems too soft, add in a tablespoon or two of panko crumbs.

Break cooked cod into large flakes (remove any bones). Gently mix in cod flakes (try not to break them up too much). Make cakes about 3 inches wide and about an inch thick and dredge in panko crumbs. Heat about 3 T olive oil in a non-stick frying pan over medium heat. Fry until nicely browned on both sides, approx. 3-4 min. a side. Serve with tartar sauce.