NEW ENGLAND CODFISH CAKES

Crispy outside, moist inside...excellent!

2 large ribs of celery, chopped
1 small onion, diced
Vegetable oil for frying
3 slices white bread
1 lb fresh cod filets, de-boned
1 large egg
2 tbsp mayonnaise
1 tbsp chopped parsley
1 tsp cayenne pepper
1 tsp fresh lemon juice
1/2 tsp salt
lemon wedges (for serving)

In large skillet over medium heat, saute celery and onion in a small amount of oil; cover and cook until tender and lightly browned. Set aside to cool.

Tear bread slices into coarse crumbs. Place two thirds of crumbs on waxed paper. Place remaining crumbs in a bowl.

Finely chop cod filets; add to bowl of bread crumbs. Mix in the cooked vegetables and add the rest of the ingredients. Shape into four, 3-inch patties. Mixture will be very stiff and moist. Refrigerate until ready to cook if you're making these ahead of time. Wipe out skillet with a paper towel.

WHEN READY TO COOK:
Coat patties with remaining bread crumbs.

In the same skillet, over medium heat, in 2 tbsp of hot oil, cook patties approximately 5-6 minutes on each side, until browned and cooked through. Do not overcook.

Drain on paper towels and serve with lemon wedges.