Codfish Cakes

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</div> <div> 1 tablespoon plus 2 teaspoons chopped garlic </div> <div> 3 cups water </div> <div> Salt and fresh ground white pepper to taste </div> <div> 3 tablespoons finely chopped fresh parsley leaves </div> <div> 1 tablespoon olive oil </div> <div> 3 large eggs </div> <div> 1/2 cup heavy cream </div> <div> 1 cup bleached all-purpose flour</div> <div> 2 cups dried fine breadcrumbs </div> <div> Vegetable oil for deep-frying </div> <div> Creole Tartar Sauce (recipe follows)</div> <bR> <div> <B>Preparation </B></div> <div> Two days before serving, soak the cod in 1 quart of milk in a covered bowl in the refrigerator for 24 hours.</div> <div> The next day, discard the milk and rinse the cod well with cold water. </div> <div> Put it in a fresh quart of milk and refrigerate for another 24 hours</div> <div> Remove from the milk and rinse well</div> <div> Pat dry and flake into small pieces</div> <div> In a large saucepan, combine the onions, celery, potatoes, 2 teaspoons of the garlic, and the water</div> <div> Season with salt and pepper</div> <div> Bring to a boil, then reduce the heat to medium and cook until the potatoes are fork tender</div> <div> Drain and put into a mixing bowl</div> <div> Add the cod, 1 tablespoon of the parsley, the remaining tablespoon of garlic, olive oil, 1 of the eggs, and the cream</div> <div> With a potato masher, mash and mix until thoroughly blended</div> <div> Season with salt and pepper. Let cool completely</div> <div> Divide the mixture into 2 equal portions</div> <div> Place each portion in the center of two large pieces of plastic wrap</div> <div> Wrap the mixture in the plastic wrap and form into logs, each about 1 inch in diameter and 12 inches long</div> <div> Unwrap, then cut the log crosswise into 2-inch pieces</div> <div> Put the flour in a small mixing bowl and season with Essence</div> <div> In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons of milk</div> <div> Season with salt and pepper</div> <div> In a third mixing bowl, put the breadcrumbs and season with Essence</div> <div> Dredge the cakes in the seasoned flour, coating completely</div> <div> Dip each cake in the egg wash, letting the excess drip off, then dredge them in the seasoned breadcrumbs, coating each side completely</div> <div> Heat the oil in a large, heavy pot or electric fryer to 360 degrees F</div> <div> Fry the cakes until golden brown, about 3 to 4 minutes, turning them around to brown evenly</div> <div> Drain on paper towels</div> <div> Season with Essence</div> <div> Serve warm with the tartar sauce and garnish with the remaining 2 tablespoons of parsley.</div> <bR> <bR> </td> </tr></table></body>