Fresh Cod Cakes

• slices firm white bread↗5
• stalk celery rib, cut into 2 inch pieces↗1
• scallions, cut into 2 inch pieces↗2
• cup loosely packed flat leaf parsley1⁄4
• lb skinless cod fish fillet, any bones removed and fish coarsely chopped↗1
• large egg, lightly beaten↗1
• teaspoon salt↗1⁄2
• teaspoon black pepper↗1⁄4
• tablespoons vegetable oil↗3
• Accompaniment
• tartar sauce (See recipe I posted -- Tartar Sauce Tartar Sauce)↗
• lemon wedge

Step-by-step instructions

1. 1

   Tear bread into pieces and pulse to fine crumbs in the food processor.

2. 2

   Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating.

3. 3

   Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.

4. 4

   Combine celery mixture with scant cup crumbs in bowl (for fish cakes).

5. 5

   Pulse fish in processor until finely chopped (be careful not to process to paste).

6. 6

   Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.

7. 7

   Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.

8. 8

   Gently shape fish mixture into 4 (4") patties (mixture will be soft) and coat well with seasoned bread crumbs.

9. 9

   Chill, uncovered, on a wax-paper-lined large plate 10 minutes.

10. 10

    Heat 1 1/2 TBS oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.

11. 11

    Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches.

12. 12

    Serve with Bev's Tartar Sauce Recipe #56860.

13. 13

    Serves 4.