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Cod: Cod Fritters with Tartar Sauce

Source of Recipe


Gourmet, June 1990






List of Ingredients



• -- For the Tartar Sauce --
  
• 1/2 cup mayonnaise
  
• 2 Tbsp minced fresh parsley leaves
  
• 2 Tbsp minced sweet pickle relish
  
• 1 Tbsp minced onion
  
• 1 Tbsp minced celery
  
• 1-1/2 tsp Dijon-style mustard
  
• 1 tsp fresh lemon juice
  
• 1/2 tsp minced fresh tarragon leaves (or 1/4 tsp crumbled dried)
  
• Pinch of celery seeds
  
• Tabasco to taste
  
• .
  
• -- For the Cod Fritters --
  
• 1 lb. cod fillet, poached and flaked
  
• 2 large eggs, beaten lightly
  
• 1/4 cup thinly sliced scallion
  
• 1 Tbsp finely chopped fresh parsley leaves
  
• 2 Tbsp minced onion
  
• 1/4 cup fine fresh bread crumbs
  
• Tabasco to taste
  
• 1 cup finely ground Saltines seasoned with salt and pepper
  
• Vegetable oil for deep-frying
  






Instructions



1. Make the tartar sauce: In a bowl, stir together the mayonnaise, parsley, relish, onion, minced celery, mustard, lemon juice, tarragon, celery seeds and Tabasco until the sauce is combined well. (The tartar sauce may be made 1 day in advance, and kept covered and chilled.)
   
   
2. In a bowl, stir together the cod, eggs, scallion, parsley, onion, bread crumbs, 2 tablespoons of the tartar sauce, the Tabasco, and salt and pepper to taste; form heaping teaspoons of the mixture into balls and roll the balls in the ground Saltines.
   
   
3. In a large deep skillet, heat 1-1/2 inches of oil to 350º F and in it, fry the cod balls in batches for 1-1/2 to 2 minutes on each side, or until they are golden. Transfer the fritters with a slotted spoon as they are fried to paper towels to drain. Serve the fritters warm with the remaining tartar sauce.
   
   Makes about 36 fritters.