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Cod Fish Cakes (Emeril Lagasse) Recipe

Cod Fish Cakes (Emeril Lagasse) Recipe

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Ingredients:

Serving

12 oz salt cod
2 quarts milk
1/2 cup chopped onions
1/4 cup chopped celery
1/2 lb white potatoes, peeled and diced
2 tsp chopped garlic , plus 1 tbsp
3 cups water
salt
freshly ground white pepper
1 tbsp finely chopped parsley
1 tbsp olive oil
1 egg , plus 2
1/2 cup heavy cream
1 cup all-purpose flour
essence , recipe follows
1 cup fine bread crumbs
oil, for frying
fondue piquante, recipe follows
handful of fried spinach, optional garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
2 tbsp olive oil , plus 1/4 cup
3 tbsp chopped onions
3 tbsp chopped green bell peppers
1 tbsp seeded and minced jalapenos
1 tbsp minced garlic
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
salt and freshly ground black pepper
1 cup peeled, seeded and chopped tomatoes
3 bay leaves
pinch essence , recipe above
pinch crushed red pepper
2 cups chicken stock
1 tbsp finely chopped parsley

Directions:

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 the cod dry and flake 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 logs into 2-inch pieces.
In a small mixing bowl, add the flour and season with Essence. 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 Essence.
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 Essence.
Serve warm with the Fondue Piquante and garnish with the fried spinach, if using.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Fondue Piquante:
Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes.
Stir in the tomatoes, bay leaves, pinch of Essence, pinch of crushed red pepper, and stock. Season with salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat.
Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm.
Yield: 1 1/3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1132.71 Kcal (4742 kJ)
Calories from fat	381.18 Kcal
		% Daily Value*
Total Fat	42.35g	65%
Cholesterol	74.87mg	25%
Sodium	4451.13mg	185%
Potassium	1685.82mg	36%
Total Carbs	153.84g	51%
Sugars	32.98g	132%
Dietary Fiber	11.85g	47%
Protein	37.11g	74%
Vitamin C	100.7mg	168%
Vitamin A	0.3mg	11%
Iron	9.5mg	53%
Calcium	789.3mg	79%

Amount Per 100 g
Calories	98.77 Kcal (414 kJ)
Calories from fat	33.24 Kcal
		% Daily Value*
Total Fat	3.69g	65%
Cholesterol	6.53mg	25%
Sodium	388.12mg	185%
Potassium	147mg	36%
Total Carbs	13.41g	51%
Sugars	2.88g	132%
Dietary Fiber	1.03g	47%
Protein	3.24g	74%
Vitamin C	8.8mg	168%
Iron	0.8mg	53%
Calcium	68.8mg	79%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

25.4

Points
30

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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