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How To make Fresh and Salt Cod Cakes/Jalapeno Tartar/3
1/2 lb Salt Cod, see note
1/2 lb Boneless Cod fillets
1 1/2 c Milk
1 c Water
1 Bay Leaf Bouquet Garni
2 Sprigs Thyme Bouquet Garni
2 Sprigs Parsley Bouquet Garni
2 tb Butter
1/2 Rib Celery, chopped
1/2 Onion, chopped
2 Green Onions, chopped
c Chives, chopped 1/4 c Parsley, chopped
1/2 t Cayenne pepper
1 t Tabasco sauce
1 tb Dry Mustard-Sunbird B&B
1 tb Worcestershire Sauce, White
1/2 c Mayonnaise
2 Eggs
1/2 Lemon, juice of only
1 c Seasoned bread crumbs
1 c Additional bread crumbs
-to dip patties Salt and Pepper to taste 2 Egg Yolks
1/2 c Milk
3/4 c Corn Meal not cornmeal mix
3/4 c All Purpose Flour
3 tb Butter
3 tb Peanut Oil
Notes: on Cod, soak in water overnite, change water several times, rinse and drain. To determine if cod has soaked enough; taste soaking water. The cod is soaked if the mix is *slightly* salty and the fish has plumped up to nearly double it's original size. Soaking cod too long results in fish fiber with no taste. In a large saucepan, Mix together the soaked and drained salt cod, water and milk. put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string. Place the spice bag in the cod, water, milk, mix. Bring to a boil, reduce the heat to low and cook for 15 minutes. Add the fresh cod and cook for 5 minutes more. Drain and remove
the fish to a large bowl to cool, discarding the flavoring ingredients. Flake fish with a fork and set aside. In a large skillet, melt the butter until sizzling, add the celery and chopped onion and cook until the onion is translucent, about 5 minutes. Add the cooked vegetables to the flaked fish, add the egg and mix to coat, then add the green onions, chives, parsley, cayenne pepper, tabasco sauce, dried mustard, worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste, Form the mixture into 6 to 8, 3" to 4" patties, 1/2 cup of mix makes 3" patties. Place on a baking sheet and cover and refrigerate for 1 hour. If the mixture is too wet, add more breadcrumbs as needed. When ready to cook, whisk together the egg yolk and milk in a small bowl. In a small shallow pie plate combine the cornmeal and flour. Dip a codcake into the flour mixture, then in the egg and milk mixture and finally dredge them in the remaining breadcrumbs. Repeat with the remainder of the codcakes. In a large skillet melt together the butter and the oil. Fry half of the codcakes in the skillet about 3-4 minutes per side. MSN, the results should be fairly brown. Drain the fishcakes on paper towels. Repeat with the remainder of the cakes. Serve warm with the Jalapeno Tartar Sauce and fresh lemon or lime wedges. MSN= 2/3 cup of the mix = 4" patties. ~--
How To make Fresh and Salt Cod Cakes/Jalapeno Tartar/3's Videos
How to Make the Best Homemade Tartar Sauce
This easy homemade tartar sauce is better than anything you can buy at the store. It’s extra creamy and perfect for serving next to your favorite seafood dishes. This better than store-bought tartar sauce is incredibly simple to make and you probably already have most of the ingredients you need to make it in your kitchen.
Full Tartar Sauce Recipe:
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You can use store-bought mayonnaise but you can take your tartar sauce to the next level by using homemade mayonnaise.
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Chapters:
00:00:00 - Homemade Tartar Sauce Recipe
00:00:18 - Cutting mayo into small bits
00:00:34 - Adding Capers to the Sauce
00:01:04 - Adding Flavor to the Sauce
00:01:19 - How to Make Homemade Tartar Sauce
00:01:40 - Enjoy the video
#tartar #tartarsauce #tartarsaucerecipe #recipe #recipevideo #recipevideos #saucerecipe
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Easy Low Carb Fish Sticks & Tartar Sauce
Here is a great recipe if you are on a low carb diet. Freshly prepared fish and a homemade Tartar sauce.
Ingredients:
Fresh cod fillets
2 tablespoons almond flour
6 ounces of pork rinds
2 large egg
2 teaspoons water
Preheat the oven to 400°F. Cut the fish into strips and season with salt and pepper.
Whisk together the egg and water then dip each fish stick in the mixture. Dredge the fish sticks in the pork rind crumbs then place them on a greased baking sheet.
Bake for 12 to 15 minutes until golden brown then serve immediately.
Low Carb Tartar Sauce
Ingredients:
1/2 cup Mayonnaise
3 tablespoons diced pickles
1 1/2 tablespoons fresh dill
1 tablespoon lemon juice
1 teaspoon mustard
1 teaspoon minced garlic
1/2 teaspoon onion powder
Salt and Pepper as needed
Combine all ingredients in a bowl and mix well. Chill in the refrigerator for 45-60 minutes before serving
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Simple Tazatziki Sauce Recipe | Food Wishes
Learn how to make a Tzatziki Sauce recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Tzatziki Sauce recipe! And if you're interested, here is the best pita bread recipe:
Homemade beer batter for fish - so thin and crispy and easy - delicious!
This home-made fish batter is so thin and crispy, is made with simple ingredients, and comes together very quickly. Amazing golden brown in color and so tasty - you are going to love it!! The fish will taste amazing with this batter just as is, or you can top with some tartar sauce for added flavor. Either way, get ready for delicious, thin, crispy batter :)
Amazon.ca - old bay
Amazon.com - old bay
Amazon.ca - temp gun for cooking
Amazon.com - temp gun for cooking
Amazon.ca - air fryer
Amazon.com - air fryer
Ivo’s Simple home-made “beer batter” (thin and crispy)
Ingredients
• 1 cup all-purpose white flour
• ¼ cup corn meal
• 1 TSP baking powder
• 1 TSP old bay seasoning (for alternates, see note below)
• 1 cup beer (for alternatives, see note below)
• Vegetable oil for frying
• Salt to taste
Process
• Put all dry ingredients in a bowl (i.e., flour, corn meal, baking powder and old bay seasoning) and mix with a whisk (or fork)
• Add the beer, and with a spatula, mix beer in with the dry ingredients until all incorporated and you form a smooth batter
• Pat-dry your fish fillets and place fish fillets into bowl and mix them into the batter, and cover them all around with the batter
• Put vegetable oil in a frying pan and bring up to about 350 deg. – 360 deg F.
• Pick up fish fillet and let some batter drip off – then place in hot oil. Add more fillets in the same manner, without over-crowding your frying pan (try not to let the fish fillets touch each other)
• For thin fish, typically fry 1 minute then flip and fry the other side 1 minute. Fillets should be golden brown in color, and you only need to flip them once (if the fillets are thicker, then cook a bit longer per side, such as 1 ½ or 2 minutes per side, depending)
• Remove fish from oil and place on a cooling rack with paper underneath, and let drip dry (the cooling rack will help keep the batter crispy)
• Sprinkle salt to taste (remember, the batter was already seasoned, so very, very little salt is needed if any) and enjoy as is or feel free to top with some tartar sauce
• Enjoy ????
NOTES:
• If you do not have old bay seasoning, simply use ½ tsp salt and ½ tsp black pepper OR you can use ½ TSP salt, with ¼ TSP paprika and ¼ TSP celery salt
• Other than regular beer, you can also use non-alcoholic beer, or soda water, or milk
• If you have larger, thick fillets, suggest cutting them up into “chunks” about 4 inches long as they will fry up better ????
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How to Cook Sculpin in your Farmers Market Bag
A great little fish fillet, hand cut skin off made famous here in San Diego. This week you get a little over one pound of great tasting fish. Dont forget to let us know what you would like to see.
How To Make An Egg-Battered Fishwich on Toast with Yogurt Tartar Sauce By Rachael
Golden battered white fish fillets with a creamy, punched-up tartar sauce — what's not to love about this spin on the classic fish sandwich?