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Ingredientes
- 12 ounce Salt cod
- 2 quart Lowfat milk
- 1/2 c. Minced onions
- 1/4 c. Minced celery
- 1/2 lb White potatoes peeled, diced
- 1 Tbsp. Minced garlic plus
- 2 tsp Minced garlic
- 3 c. Water Salt to taste Freshly-grnd white pepper to taste
- 1 Tbsp. Finely-minced parsley
- 1 Tbsp. Extra virgin olive oil
- 3 x Large eggs
- 1/2 c. Heavy cream
- 1 c. All-purpose flour Bayou Blast see * Note
- 1 c. Fine bread crumbs Oil for frying
- 1 x recipe Fondue Piquante see * Note Fried spinach - (a handful or possibly so)
Direcciones
- Two days before serving, soak the cod in 1 qt of lowfat milk in a covered bowl, refrigerated, for 24 hrs. The next day, throw away the lowfat milk and rinse the cod well under cool water. Replace the cod in a fresh qt of lowfat milk and chill for another 24 hrs. Remove the cod from the lowfat milk and rinse well. Pat dry and flake the cod into small pcs. Preheat the fryer.
- In a saucepan, combine the onions, celery, potatoes, 2 tsp. garlic, and water. Season the liquid with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook till the potatoes are fork tender. Remove the potatoes from the heat and drain.
- Turn the potatoes into a mixing bowl. Add in the cod, parsley, remaining Tbsp. of garlic, extra virgin olive oil, 1 egg and cream. Using a hand-held masher, mash mix till thoroughly blended. Season the mix with salt and pepper. Cold the mix completely. Form the mix into a log, 2 inches thick. Cut the log into 2-inch pcs.
- In a small mixing bowl, add in the flour and season with Bayou Blast. In another small mixing bowl, whisk the remaining 2 Large eggs and 2 Tbsp. of lowfat milk together. Season the mix with salt and pepper. In a third mixing bowl, add in the bread crumbs and season with the Creole seasoning. Dredge the cakes in the seasoned flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Fry the cakes till golden, about 3 to 4 min, stirring often for over-all browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Emeril's seasoning.
- Serve hot with the Fondue Piquante and garnish with the fried spinach.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 892g | |
| Recipe makes 4 servings | |
| Calories 766 | |
| Calories from Fat 187 | 24% |
| Total Fat 21.2g | 27% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 6453mg | 269% |
| Potassium 2480mg | 71% |
| Total Carbs 60.69g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 38.5g | 26% |
| Protein 80.62g | 129% |
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