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Serves 41/4 cup plus 1 tablespoon CRISCO Shortening or Oil, divded 1 pound cod filets (or any mild fish) thawed, if frozen 1 cup finely chopped onion 1 egg, lightly beaten 1 -1/2 teaspoons salt 1/4 teaspoon black pepper 2/3 cup dried breadcrumbs 1 -1/2 teaspoons dried tarragon 2 -3 dashes hot pepper sauce Horseradish Sauce and lemon wedges (optional) Heat 1 tablespoon Crisco shortening or oil in a medium skillet. Add onion and sauté’ until onion is soft and translucent. Set aside. Cut fish into large chunks; pulse in a food processor (or chop with a knife) to coarsely chop. Transfer to a medium bowl. Add sautéed onion, tarragon, egg, and hot pepper sauce; combine well. Stir in salt and pepper. Shape into eight 2 ½ -inch patties (mixture will be loose); gently coat in bread crumbs. Chill cakes for 10-15 minutes. Heat remaining Crisco in a large heavy skillet over medium heat. Working in batches, cook cod cakes for 2-1/2 to 3 minutes per side or until browned. Serve immediately with Horseradish Sauce and lemon wedges. Horseradish Sauce 1 stalk celery, finely chopped 2 tablespoons dill pickle relish 1 tablespoon prepared horseradish 2 tablespoons chopped parsley ½ teaspoon dried mustard 6 tablespoons mayonnaise 1 teaspoon lemon juice Salt and pepper to taste In a small bowl, combine ingredients then salt and pepper to taste. Refrigerate until ready to serve. |
