1 1/4 lbs cod 2 tbsp butter
salt, pepper, paprika l large egg, beaten
1/4 cup sliced scallions 2 tbsp mayonnaise
1 tbsp fresh lemon juice 2 tbsp Dijon mustard
6-7 tbsp breadcrumbs 2 tbsp fresh parsley, chopped
5 shakes hot sauce (optional) 1/4 tsp salt
Heat oven to 400. On a baking sheet, I place a piece of aluminum foil, and fold all the edges up. That way I don't have to clean the pan. Place cod on foil. Slice butter very thin and place in a few places on fish. Sprinkle with salt, pepper and paprika. Bake about 10-12 minutes. Place on a plate lined with paper towels and cool. In the meantime, add the rest of the ingredients in a large bowl and stir until blended. Crumble the cod into the mixture...you don't need to break it very small. Sort of like crab cakes, really, as large as you want the pieces to be. Form into patties, and with this amount of fish, you should get 5-6, (see below). Place on a plate, cover with plastic wrap and put in the frig for a few hours. In a large skillet, heat about 2-3 tbsp canola oil on medium/high heat. I use a pancake turner to place the cod cakes into the pan. Cook until brown on one side, flip to the other side, and do the same. Place on a plate lined with paper towels. Serve with tartar sauce, cocktail sauce, or I eat them just as they are. Bon appetit!