Ingredients:

• 1 pound cod fillets, minced
• 2 tablespoons butter
• 1/2 cup celery, finely diced
• 1/2 cup onion, finely diced
• 1 clove garlic, finely minced
• 1 heaping tablespoon mayonnaise
• 2 teaspoons Dijon mustard
• 1 large egg
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon red-pepper flakes
• 1 1/4 cups panko bread crumbs
• 2 tablespoons parsley, roughly chopped into small pieces
• 1/2 cup+ vegetable oil

Remoulade:

• 1 1/4 cups mayonnaise
• 1/4 cup whole grain stone ground mustard
• 1 tablespoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1 teaspoon cayenne pepper, if desired
• 2 teaspoons prepared horseradish (more or less to taste)
• 1 teaspoon pickle juice (dill or sweet, your preference)
• 1 teaspoon hot sauce
• 1 large clove garlic, finely minced

Directions:

1. Place minced cod in a large bowl, if frozen defrost and cut into tiny pieces being aware of removing any remaining bones.
2. In a sauté pan melt butter, add the celery, onions and garlic, and cook, until the vegetables soften and the onions are translucent. Place in large bowl with the cod.
3. Add the mayonnaise, Dijon mustard, eggs, salt, pepper,paprika and red-pepper flakes to the bowl. Gently mix in panko crumbs. and parsley to cod mixture.
4. I used a medium scoop of about 2 tablespoons to scoop the mixture onto a baking sheet covered in parchment paper. This ensures they are about the same size and uniform cooking.
5. Put the tray of cod cakes in the refrigerator for at least 30 minutes.
6. While the cod cakes are setting mix all the ingredients for the Remoulade sauce together in a small bowl and taste adjusting spices to your liking. Cover and refrigerate until ready to serve.
7. In a large skillet over medium high heat, and add the oil. When the oil is hot, carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Remove to paper towel to drain excess grease and keep warm in 200 degree oven until ready to serve with sauce.