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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
Tuna Cakes | How To Make Tuna Patties | Comfort Food Favourites
If you're looking to learn how to make Tuna Patties, look no further! These quick and easy Tuna Cakes / Patties are tender, delicious and loaded with flavour. These Tuna cakes come together in minutes and I'm sure you're going to love this recipe!
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88 YEAR OLD OWNER SAID I'D FAIL THIS NEVER BEATEN TEXAS BBQ CHALLENGE | Joel Hansen
A BBQ CHALLENGE SO BIG They did not think it could be done! A platter so big the owner did not believe one man could complete it alone. Today we take on a giant Texas barbeque challenge at a very well-known and long established, famous barbeque place in Southlake, Texas, in the DFW area. Located just outside Dallas, Texas, Feed Store Barbecue actually started as a feed store before turning into a barbeque restaurant, where it has been for about 20 years. Specializing in award-winning burgers, Texas, style barbecue, and other southern favorites, such as catfish, this “Trough” barbeque challenge features it all! For this challenge, we had one hour to complete the giant barbeque challenge in order to get the $150 meal for free. This 10lb+ food challenge had turkey, brisket, burnt ends, catfish, ribs, multiple sides like coleslaw, beans, etc. Can we defeat this unbeaten barbeque challenge? Or will the 88 year old owner be correct and it really is unbeatable?
#foodvideo #eatingshow #food #texasbbq #friedfish #fishandchips #texasfood #catfish brisket #ribs #foodshorts #mukbang #mukbangers #eatingcompetition #YUM #cheese #foodchallenge #foodreels #eatingcompetition
#americanfood
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Outro : Track: Culture Code - Feel Again (feat. Harley Bird) [NCS Release]
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
OUR GO TO SNAPPER RECIPE | Panko Breaded Fish - How to cook snapper!
OUR GO TO SNAPPER RECIPE | Panko Breaded Cajun Seasoned Snapper topped with Delicious Mango Salsa - How to cook snapper!
This recipe is so versatile you can use any fish fillet of choice! We have used this recipe for yellowtail snapper, mangrove snapper and this time vermillion snapper! If snapper isn't your thing go with groupers, mahi or even wahoo. We love this recipe because it is simple, delicious AND pretty to look at. Don't forget we eat with our eyes first!
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RECIPE
Mango Salsa:
3 Ripe Mangoes, diced
1 Medium or 2 Small Red Bell Peppers, chopped
1/3 Cup Red Onion, chopped
1/4 Cup Packed Cilantro, chopped
2-3 Jalapeño Peppers, seeded and minced
1 Juicy Lime
Pinch of Salt, to taste
Prep:
1. In a mixing bowl, combine mangoes, bell pepper, red onion, cilantro and jalapeño. Drizzle with lime juice and season with salt to taste. Mix well.
Variation: For a milder salsa, use 1/2 jalapeño pepper (avoid using seeds) or skip altogether. For spicier salsa, add a jalapeño pepper!
Panko Breaded Cajun Seasoned Snapper:
Sapper fillets or fish of choice
Cajun Seasoning of choice
Salt - Course Himalayan Pink Sea Salt
Flour
3 Eggs
Panko Bread Crumbs
Coconut Oil for Pan
Prep:
1. Season fish fillets with Cajun seasoning.
2. Create three bowls of flour, eggs (scrambled) and Panko bread crumbs for dipping fish fillets.
3. Dip & coat each fish fillet in flour, egg then Panko IN THAT ORDER!
4. Heat coconut oil in pan to a medium/high heat.
5. Cook fillets between 2 - 4 minutes per side (depending on thickness of fish) until golden brown.
6. Sprinkle course sea salt onto fish fillets.
7. Serve with heaping spoonfuls of mango salsa!
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BEER BATTERED FISH, CHIPS, PEAS & HOMEMADE TARTARE SAUCE - EASY AT HOME RECIPE
It’s Fish Fakeaway Fridayyyyy ????
I really hope you love this one - it’s a favourite of mine! Tag me if you make it ❤️ and let me know if you have any requests for next Friday Fakeaway ????
Ingredients
- 60g plain flour
- 40g cornflour
- 1 x tsp baking powder
- salt & pepper
- 100-120ml pale beer
- 2 x cod fillets
- vegetable oil
- Maris Piper potatoes
- garden peas
Tartare Sauce
- 100g mayonnaise
- 7 x cornichons
- 1 1/2 x tsp capers
- salt & pepper
- parsley
- 1 x tbsp lemon juice
Watch my videos for method ????
Tips
- Chips: peel and chop at least a few hours before (I did mine the day before) and place in cold water, as this will remove some of the starch from the potatoes. Pre cook by boiling, then place on a tray in the fridge to totally cool down. These will then be fried on a high heat until crispy when you’re frying your fish.
- Fish: ensure you thoroughly dry out on kitchen paper before coating in the flour, and then batter to fry. Heat: medium/high, I had mine on 6 - 7 out of a possible 9. I cooked mine for approx 7-8 minutes.
- Vegetable Oil: I cooked my fish & chips separately, so used approx 2.5 bottles of oil. Ideally use a deep fat frier if you have one!
- Tartare Sauce: these measurements provide a generous portion for two people, half it if you don’t want a big portion, or it can be stored in the fridge ????????
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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