GOF Art Lemon-Parsley Codfish Cakes

  Lemon-Parsley Codfish Cakes  

2 lbs. fresh cod fillets
4 tbsp. oil
2 large eggs, lightly beaten
cup thinly sliced scallions
2 tbsp. mayonnaise
2 tbsp. fresh lemon juice
4 tbsp. Dijon mustard
cup bread crumbs
1 tbsp. dried parsley
3 dashes Tabasco
Salt (a little to taste)

Wrap washed cod filets in aluminum foil and bake at 350F for 20 mins. until it will flake with a fork. Let cool completely. Flake with fork. Remove skin and check for bones.

In a large bowl, combine egg, scallions, mayonnaise, lemon
juice, mustard, bread crumbs, parsley, hot sauce, salt, and pepper. When cod is cooled and flaked, add to mixture.  Mix until ingredients hold together.

Form mixture into eight equal-size patties. Heat 4 tbsp. oil in a large skillet over medium heat. Cook cakes, covered, until golden brown, about 2 mins. on each side. Serve hot.