|1 lb • Alaska Cod fillets, fresh, thawed or frozen|
|1/4 cup • seasoned bread crumbs|
|2 tbsp • Mayonnaise|
|1 • Egg white • beaten|
|1/4 tsp • celery salt|
|1/4 tsp • cayenne pepper, if desired|
|1/3 cup • fine cornmeal or flour|
|2 tbsp • Unsalted butter|
|1 tbsp • Olive oil|
Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.