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How To make Fresh and Salt Cod Cakes/Jalapeno Tartar/6
1 lb Salt Cod, see note
1 lb Boneless Cod fillets
2 c Milk
2 c Water
1 Bay Leaf Bouquet Garni
2 Sprigs Thyme Bouquet Garni
4 Sprigs Parsley Bouquet Garni
4 tb Butter
1 Rib Celery, chopped
1 Onion, chopped
4 Green Onions, chopped
1/3 c Chives, chopped
1/3 c Parsley, chopped
1/2 t Cayenne pepper
1 t Tabasco sauce
1 tb Dry Mustard-Colemans
2 tb Worcestershire Sauce
1 c Mayonnaise
2 Eggs
1 Lemon, juice of only
2 c Seasoned bread crumbs
1 c Additional bread crumbs
-to dip patties Salt and Pepper to taste 2 Egg Yolks
1/2 c Milk
1 c Corn Meal not cornmeal mix
1 c All Purpose Flour
4 tb Butter
4 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 14 to 16, 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/6's Videos
The Best Pescatarian Dishes Part 2 | MasterChef Canada | MasterChef World
As you enjoyed the first video so much, we are back with a second video of the best pescatarian dishes you can try! In this video you can see Glazed Salmon, Seafood Paella, Crab and Ricotta Stuffed Cannelloni and many more! See how many you can make.
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10 Easy Salmon Recipes | Baked, Broiled, Quick Cured & More!
Hello Food Wishers! Chef John’s Corporate Overlords here with 10 easy salmon recipes for a satisfying meal! From Broiled Herb-Crust Salmon to Salmon in Parchment to Quick Cured Salmon, Chef John demonstrates multiple ways to prepare salmon. Fresh Salmon Cakes come together in a flash for a quick dinner, while pan-seared salmon with Norwegian Butter Sauce (Sandefjordsmør) is perfect for date night. Whether you want Grilled Garlic Ginger Salmon or Salsa Baked Salmon Nachos,” Chef John has the perfect salmon recipe for you!
Grilled Salmon with Bacon & Corn Relish:
Norwegian Butter Sauce (Sandefjordsmør):
Grilled Garlic Ginger Salmon:
Salsa Baked Salmon Nachos”:
Fresh Salmon Cakes:
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Broiled Herb-Crust Salmon:
Miso Maple Salmon Recipe:
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05:22 Norwegian Butter Sauce (Sandefjordsmør)
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22:13 Fresh Salmon Cakes
28:55 Creamy Salmon Leek Pasta
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44:03 Miso Maple Salmon Recipe
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How to Make Fried Baja Fish Tacos with Wes Avila | Like a Chef
Tell us your favorite way to make fish tacos!
Baja Fish Tacos Recipe -
Ingredients:
For the fish:
3 pounds cod fillets
2 cups cornstarch
Rice bran or vegetable oil
For the batter:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup rice flour
1 pilsner beer (12 ounces)
1 egg
1 tablespoon Old Bay seasoning
Salt, to taste
Pepper, to taste
For the slaw:
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
1 cup cilantro, chopped
3/4 cup cilantro stems, roughly chopped
Juice of 4 limes
Salt, to taste
For the crema:
2 cups sour cream
4 tablespoons chipotle in adobo
1 fresh habanero
For the pico de gallo salsa:
1 pound heirloom tomatoes, cored and chopped
2 serranos, sliced
1/4 cup red onion, chopped
1/2 cup cilantro, chopped
1 clove garlic, minced
4 limes, juiced
Salt, as needed
Pepper, as needed
For toasted, crushed peppers:
1 tablespoon vegetable oil
12 chile japones, de-stemmed
For serving:
4 limes
1/2 cup radishes, sliced
12 corn tortillas
Steps:
1. Combine sour cream with chipotle in adobo and one fresh habanero chile in the food processor. Mix until blended completely. Set aside in the refrigerator.
2. Cut fish into pieces about the size of your middle finger or about 3 ounces each. Season with salt. Place cornstarch into a small bowl. Dust the fish in cornstarch until it’s completely coated, and set aside.
3. Fill a Dutch oven with vegetable oil, about three inches high, and bring to medium-high heat (about 365-375 degrees). To test the heat, dip an extra tortilla in the oil. If it floats back up the surface, it’s good. If it fries/browns right up, reduce the heat a little.
4. Mix the wet and dry ingredients for the batter. Pour the dry ingredients into the wet batter bowl while whisking at a medium rate, just enough so the ingredients are incorporated. Piece by piece, submerge the cornstarch-dusted fish in the batter to fully coat them. Let excess batter drip off, and use the side of the bowl to wipe off any excess.
5. Add the fish to the Dutch oven, piece by piece. Don’t crowd the pan too much or you’ll lower the temperature. Gently roll the pieces around with tongs and fry until golden brown. Remove with a slotted spoon to a rack over a hotel pan and season with salt immediately. Let dry.
6. Combine all slaw ingredients in a bowl and stir gently until mixed.
7. Combine all ingredients for pico de gallo in a bowl and stir gently until mixed.
8. Add vegetable oil to a skillet over medium-high heat and add the de-stemmed chile japones. Toss the chiles in the oil to coat, and cook until aromatic and changing color from crimson to crimson-brown. Immediately remove from the heat with a slotted spoon and set aside. Place fish on a lined rack over a baking sheet.
9. Warm all the tortillas, and plate the tacos. First two tortillas, then a tablespoon of chipotle crema, fish, slaw, pico de gallo. Break some toasted chiles over the top to add some flakey, smokey heat. Squeeze lime over the top before you eat.
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Beer Battered Fish Tacos - Mexican Food - Easy Recipes
Traveling to Baja California is such a wonderful time. You are greeted with wonderful people and they treat you very well. I love eating at seafood restaurants when I travel to Ensenada and Rosarito. The weather is beautiful during the summer, there is nothing better than eating at a seafood restaurant and taking a walk on the beach. This recipe will give you that Baja style feel and is packed with flavor.
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Beer Battered Fish tacos recipe:
4 fillets White fish
1 cup flour
2 tsp salt
2 tsp garlic powder
2 tsp chili powder
1 tsp black pepper
1 tsp baking powder
1 cup Mexican beer
2 tbsp Mexican Crema
1 tbsp Mayo
1 lime
Mix about 2 tbsp of Mexican crema and 1 tbsp of Mayo and squeeze in one lime. Season with a touch of salt and mix well. You can add a splash of hot sauce aswell.
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This Steak Is Illegal In The United States...
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Here are some delicious family style recipes that are perfect to be cooked on a lazy Sunday.
Full Episodes from the Gordon Ramsay Back catalog.
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