Directions

• CodIn an 8- or 9-inch pan, place cod, salt, ginger, curry powder, garlic, and bay leaf.
• Crush peppercorns and coriander with mortar and pestle or with side of knife; add to cod.
• Pour enough milk over cod to completely cover it. Cover bowl or pan and refrigerate for at least one hour, or overnight.
• BrandadeScrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks.
• Place potatoes in large saucepan and add cold water to cover completely.
• Heat to a boil, and then reduce to a simmer. Cover and cook until very tender, about 15 minutes.
• While potatoes are cooking, lift cod from marinade and set aside. Pour marinade into medium saucepan and heat just to simmer—do not boil.
• Add cod and poach until tender, about 6 to 8 minutes. Carefully lift cod and garlic cloves out of marinade. Flake cod with fingers or fork; mash garlic.
• Drain potatoes well, then turn into large bowl and mash. Blend in cod flakes, garlic, scallions, one of the eggs, and 2 tablespoons of the potato flour; season to taste with salt and pepper.
• Portion potato mixture into patties, about 1/2 cup each, and flatten until they are around 1 inch thick.
• Beat the remaining eggs. Bread patties by dipping first into potato flour, then egg, and then bread crumbs.
• In large skillet over medium-high heat, heat 1/2 inch of olive oil. Cook patties in small batches until golden brown, about 3 to 5 minutes, turn and brown on second side.
• Spicy Sesame MayoCombine all ingredients.