Fresh Cod Cakes

Directions

1. 1
   Tear bread into pieces and pulse to fine crumbs in a food processor.
2. 2
   Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a shallow bowl for coating.
3. 3
   Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
4. 4
   Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
5. 5
   Pulse fish in processor until finely chopped (be careful not to process to a paste).
6. 6
   Add fish to celery-crumb mixture along with egg, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until combined well.
7. 7
   Season bread crumbs in shallow bowl with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
8. 8
   Gently shape fish mixture into 4 (4-inch) patties (mixture will be soft) and coat well with seasoned bread crumbs.
9. 9
   Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
10. 10
    Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turning over once, until golden brown and cooked through, 8 to 10 minutes total.
11. 11
    Repeat with remaining 1 1/2 tablespoons oil and 2 fish cakes, wiping out skillet with a paper towel between batches.