Cod Cutlets with Tartar Sauce
Main Dishes • European
Description
Cod cutlets served with tartar sauce.
Ingredients
- Cod fillet 15 oz
- Chicken Egg 2 pieces
- Shallot 0 oz
- Scallions 0 oz
- Celery stalk 0 oz
- Breadcrumbs 0 oz
- Salted crackers 5 oz
- Mayonnaise 5 oz
- Pickles 2 spoons
- Meyer Lemon Juice 1 tablespoon
- Dijon Mustard 1½ spoons
- Vegetable Oil 15 fl oz
- Parsley 0 oz
- Tarragon ½ spoons
- Celery salt to taste
- Salt to taste
- Ground Black Pepper to taste
- TABASCO® to taste
Step-by-Step Guide
Step 1
For the tartar sauce, combine mayonnaise, mustard, lemon juice, celery (seeds and chopped stalk), Tabasco, pickles (the ones with diced vegetables), finely chopped tarragon and parsley (5 g), and shallots (15 g).
Step 2
Boil the cod, flake it into strands, then add beaten eggs, finely chopped green onions, leftover parsley and shallots, fresh breadcrumbs, two tablespoons of tartar sauce, and season with salt, pepper, and Tabasco. Mix well. Shape the fish mixture into patties and coat them in crushed salted crackers.
Step 3
In a deep skillet, heat vegetable oil suitable for frying to 355°F. Fry the fish patties, turning them, for one and a half to two minutes on each side, then transfer them to paper towels to absorb the excess oil. Serve the patties while they are still warm, with tartar sauce.
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