Spicy salt cod cakes

Yield: 4 servings

Measure Ingredient
6.00 ounce salt cod
2.00 quart milk
5.00 tablespoon olive oil
¼ cup chopped onions
¼ cup chopped green bell peppers
¼ cup chopped celery
¼ cup chopped peeled tomatoes
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1.00 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon bayou blast - {emeril's creole seas; oning}, see *
1 \N freshly-ground black pepper; to taste
2.00 \N eggs; lightly beaten
¼ cup bread crumbs
½ cup flour; for dusting
1 \N miss hilda's fava beans; see * note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Miss Hilda's Fava Beans" recipes which are included in this collection.

Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours. Next day, discard milk and rinse cod well under cold running water. Soak again in remaining quart of milk, another 24 hours.

Following day, discard milk, rinse well under cold running water and cut cod in fine julienne. You should have about 2 cups. In a large skillet heat 3 tablespoons of oil over high heat. Add onions, bell peppers and celery and saute 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1 minute. Add red pepper flakes, Bayou Blast and 4 turns of the pepper-mill; saute 1 minute. Add cod mixing well to combine, and stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and fold in bread crumbs. Form mixture into 4 cakes and dust with flour. In a large skillet heat remaining 2 tablespoons oil over high heat. When very hot add cakes and fry until golden-brown, about 1½ minutes each side. Remove and drain on paper towels. Serve with Miss Hilda's Fava Beans. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-044 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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