Salt Cod Cakes with Herbed Mayonnaise

1. 1

   Combine all of the ingredients in a medium bowl and refrigerate.

2. 2

   In another bowl, cover the salt cod with water and soak overnight in the refrigerator, changing the water once or twice.

3. 3

   Drain and rinse the fish and transfer to a large saucepan.

4. 4

   Add the milk and simmer over moderate heat until the cod flakes easily, about 10 minutes.

5. 5

   Drain the cod and discard the milk.

6. 6

   Coarsely flake the fish and transfer it to a large bowl.

7. 7

   Meanwhile, in a medium saucepan, cover the potatoes with water.

8. 8

   Bring to a boil and cook until just tender, about 10 minutes.

9. 9

   Drain well and let cool slightly.

10. 10

    Using your hands, mix the potatoes with the cod; the mixture should be chunky.

11. 11

    Heat the olive oil in a medium skillet.

12. 12

    Add the scallions and cook over moderately low heat until tender, about 4 minutes.

13. 13

    Add the scallions to the cod mixture along with the cream, tarragon and parsley.

14. 14

    Season with salt and pepper.

15. 15

    Shape the mixture into 3-inch cakes, about 3/4 inch thick.

16. 16

    Lightly flour the cakes and set them on a baking sheet.

17. 17

    Heat 1/2 inch of vegetable oil in a large skillet.

18. 18

    Working in batches, fry the cod cakes, turning once, until golden brown and crisp, 3 to 4 minutes.

19. 19

    Drain on paper towels and keep warm while you cook the remaining cakes.

20. 20

    Serve with the herbed mayonnaise.

* Per serving · 4 servings · Values may vary.