• 4 peppercorns
• 1 bay leaf
• 1 lemon - cut into eighths
• 1 lb cod fillets
• 2 Tbsp unsalted butter
• 2 ribs celery - trimmed and diced
• 1 med yellow onion - diced
• 2 garlic cloves - minced
• 1 heaping Tbsp mayonnaise
• 2 tsp Dijon mustard
• 2 eggs
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• 2 tsp Old Bay seasoning (alt: 1 tsp paprika + 1 tsp red pepper flakes)
• 1 heaping cup panko bread crumbs (alt: 1 sleeve unsalted saltine crackers crushed)
• 1/2 bunch parsley - roughly chopped
• 1/2 cup canola or other neutral oil

1. Fill shallow, wide pan with high sides with 1“ water and heat to boil. Add the peppercorns, bay leaf and 1 section of the lemon to the water as it is heating. With a bare simmer place the fish in the liquid and cook, barely simmering, until the flesh has just begun to whiten all the way through, approx 6-8 min. Carefully remove the fish from the water and set aside to cool.
2. Empty the pan, and return it to the stove, add the butter and heat to melt. When the butter foams, add the celery, onions and garlic, and saute, stirring often, until the vegetables soften and the onions turn translucent, then transfer to a large bowl.
3. In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt. Add this mixture to the bowl with the sauteed vegetables, pour the bread crumbs over them and stir to combine. Add the parsley,and stir again.
4. Flake the cooked fish into the mixture carefully, keeping flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course. Cover with plastic wrap and transfer to refrigerator for at least 30 min. to set.
5. Set a large saute pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully saute the patties until they are golden brown, approx 4-5 min. a side. A small smear of mayonnaise on the exterior of the patties wil give them a crisp crust.

Serves: 4     Total cooking time: 10 min. + 30 min. plus in refrigerator
Source: NYT cooking app