Cod Fritters With Tartar Sauce

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Vegetables		June 1990	1	Servings

INGREDIENTS

1/2	c	Mayonnaise
2	T	Minced fresh parsley leaves
2	T	Minced sweet pickle relish
1	T	Minces onion
1	T	Minced celery
1 1/2	t	Dijon-style mustard
1	t	Fresh lemon juice
1/2	t	Minced fresh tarragon leaves
		or 1/4
		teaspoon crumbled dried
		A pinch of celery seeds
		Tabasco to taste
1	lb	Cod fillet, poached and
		flaked
2		Eggs, beaten lightly
1/4	c	Thinly sliced scallion
1	T	Finely chopped fresh parsley
		leaves
2	T	Minced onion
1/4	c	Fine fresh bread crumbs
		Tabasco to taste
1	c	Finely ground Saltines
		seasoned with salt
		and pepper
		Vegetable oil for
		deep-frying

INSTRUCTIONS

Make the tartar sauce:  In a bowl stir together the mayonnaise, the
parsley, the relish, the  onion, the minced celery, the mustard, the
lemon juice, the tarragon,  the celery seeds, and the Tabasco until the
sauce is combined well.  (The tartar sauce may be made 1 day in advance
and kept covered and  chilled.)  In a bowl stir together the cod, the
eggs, the scallion, the parsley,  the onion, the bread crumbs, 2
tablespoons of the tartar sauce, the  Tabasco, and salt and pepper to
taste, form heaping teaspoons of the  mixture into balls, and roll the
balls in the ground Saltines. In a  large deep skillet heat 1 1/2
inches of the oil to 350F and in it fry  the cod balls in batches for 1
1/2 to 2 minutes on each side, or  until they are golden. Transfer the
fritters with a slotted spoon as  they are fried to paper towels to
drain. Serve the fritters warm with  the remaining tartar sauce.  Makes
about 36 fritters.  Gourmet June 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1198 Calories From Fat: 630 Total Fat: 71.1g Cholesterol: 402.6mg Sodium: 2541.5mg Potassium: 552.2mg Carbohydrates: 117.2g Fiber: 5.5g Sugar: 21.7g Protein: 25.7g