Fishcake with Remoulade Sauce
Ingredients:
1 pk Bacalao salt fish
2 small potatoes
1 tsp mustard powder
1/3 tsp Old Bay Seasoning
1 1/3 cup Panko Breadcrumbs (Divided)
1/3 cup Mayonnaise
1/2 flour
1 egg
Oil for frying
In a medium pot filled with water, boil salt fish three times. changing the water every time.
When finish minced the salt fish with your hand.
In another pot, add water and boil potatoes until soft. When finish drain and mixed with salt fish.
Add remaining ingredients to the salt fish mixture, except use only 1/3 .cup of Panko.
Take about a tablespoon full and form into little patties.
Dip each patties into flour, then egg, then Panko.
Fry until golden brown.
Serve with Remoulade Sauce
Tips: You may want to take a roll-in-pin and make the Panko Breadcrumbs a little finer because they are too thick. Also, place half an inch of oil in the pan. Use Panko because it doesn't absorb the oil.
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