One Bistro's Cod Cakes

1 lb. peeled Idaho potatoes

3/4 lb. fresh cod

1 egg

1/4 C. chopped chives

1/8 C. minced onion

1/2 t. celery seed

1 t. salt

1/2 t. white pepper

1/2 t. Tabasco sauce

Dry white bread crumbs, as needed

Approximately 4 C. vegetable oil, for frying

Place the potatoes in a pot. Add water to cover and bring to a boil. Cook the potatoes until soft and pass them through a ricer.

Place the cod in a steamer basket over boiling water. Steam until very flaky. Flake thoroughly with a fork. Set aside.

Mix the potatoes and cod with the egg, chives, onion, celery seed, salt, pepper and Tabasco. Adjust the seasoning if necessary.

Spoon out the batter in portions approximately 2 ounces each. Roll each in dry white bread crumbs and form into round cakes.

Heat the oil in a deep fryer. Fry the cakes at 350° F. until golden brown. Serve with cocktail or tomato sauce.

Makes 4 servings.