Atlantic Cod cakes with Tartar Sauce and French Fries:
Pinch flour if necessary (2tsp.)
1 russet potato for fries
Breading station: flour/eggwash /panko
simmer potatoes (30 mins)
dry fish on p. towel, sear in pan, put in 400F oven for 8 minutes
fish should be firm to the touch, become flakey, and protein “milk” coming out
peel potatoes, cut and mash up with w. spoon, mix and leave some chunks
have mise en place ready, season potatoes (lots), fish in bowl (as is), add everything else except flour and yolk
mix and mash with spoon, leave a little chunky
add pinch of seasoned flour, add yolk and finish mixing by hand, taste and season accordingly, roll into log, wrap in p. wrap (leave ends open), and refrigerate (20 mins)
For fries, cut into batons and blanch, let rest for about 10 minutes, then deep fry until golden and crispy