Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         salt cod -- see note
   1      pound         boneless cod fillets
   2      cups          milk
   2      cups          water
   1                    bay leaf bouquet garni
   2      sprigs        thyme bouquet garni
   4      sprigs        parsley bouquet garni
   4      tablespoons   butter
   1      rib           celery -- chopped
   1                    onion -- chopped
   4                    green onions -- chopped
     1/3  cup           chives -- chopped
     1/3  cup           parsley -- chopped
     1/2  teaspoon      cayenne pepper
   1      teaspoon      Tabasco sauce
   1      tablespoon    dry mustard-Coleman's
   2      tablespoons   Worcestershire sauce
   1      cup           mayonnaise
   2                    eggs
   1                    lemon -- juice of only
   2      cups          seasoned bread crumbs
   1      cup           additional bread crumbs -- to dip patties
                        salt and pepper to taste
   2                    egg yolks
     1/2  cup           milk
   1      cup           corn meal not cornmeal mix
   1      cup           all purpose flour
   4      tablespoons   butter
   4      tablespoons   peanut oil

Preparation:

Notes: on Cod, soak in water overnight, change water several times, rinse and drain. To determine if cod has soaked enough; taste soaking water. The cod is soaked if the mix is *slightly* salty and the fish has plumped up to nearly double it's original size. Soaking cod too long results in fish fiber with no taste. In a large saucepan, Mix together the soaked and drained salt cod, water and milk. put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string. Place the spice bag in the cod, water, milk, mix. Bring to a boil, reduce the heat to low and cook for 15 minutes. Add the fresh cod and cook for 5 minutes more. Drain and remove the fish to a large bowl to cool, discarding the flavoring ingredients. Flake fish with a fork and set aside. In a large skillet, melt the butter until sizzling, add the celery and chopped onion and cook until the onion is translucent, about 5 minutes. Add the cooked vegetables to the flaked fish, add the egg and mix to coat, then add the green onions, chives, parsley, cayenne pepper, Tabasco sauce, dried mustard, Worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste. Form the mixture into 14 to 16, 3" to 4" patties, 1/2 cup of mix makes 3" patties. Place on a baking sheet and cover and refrigerate for 1 hour. If the mixture is too wet, add more breadcrumbs as needed. When ready to cook, whisk together the egg yolk and milk in a small bowl. In a small shallow pie plate combine the cornmeal and flour. Dip a cod cake into the flour mixture, then in the egg and milk mixture and finally dredge them in the remaining breadcrumbs. Repeat with the remainder of the cod cakes. In a large skillet melt together the butter and the oil. Fry half of the cod cakes in the skillet about 3-4 minutes per side. The results should be fairly brown. Drain the fishcakes on paper towels. Repeat with the remainder of the cakes. Serve warm with the Jalapeno Tartar Sauce and fresh lemon or lime wedges. 2/3 cup of the mix = 4" patties