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POACHING METHOD:

• 1 lb cod or any other mild whitefish
• 1 small can wheat beer
• 1oz orange juice
• 1 ts chili flakes
• 1 lime, juiced

METHOD:

1. Bring the beer, juice, chili and fish to a boil, allow to simmer for two minutes, then flip the fish.
2. Turn off the heat and allow residual heat to finish cooking.
3. Remove from liquid, allow to cook, pat dry with a cloth.

COD CAKE METHOD:

• 2 cup mashed potatoes
  Spice blend: 1 ts each of nutmeg, Cajun spice, celery salt, marjoram
• 1 tb dijon
• 1 egg
• 1 pound poached fish from above
• 1 knob ginger, grated
• 2-3 clove garlic, crushed
• 1/2 lemon, zest only
• 3 shakes hot sauce
• 4-5 tb panko breadcrumbs (or AP flour)
• 1/2 red onion, fine diced

METHOD:

1. In a mixing bowl add the onion, mash potatoes and poached fish.
2. Using a microplane or cheese grater, zest in the ginger and lemon.
3. Add all the other ingredients. Mix well.
4. Form the mixture into cakes.

BREADING MIXTURE:

• 3 tb AP flour
• 1 egg, beaten
• 2 cup panko bread crumbs

METHOD:

1. Add the cod cake to the flour, then dredge in egg wash, then panko.
2. Repeat.
3. Sear in a cast iron skillet or a non-stick frying pan, 3-4 minutes per side.

Yeild: 10 cod cakes

Shelf Life: 3 days