Fresh Cod Cakes - cooking recipe

Ingredients

5 slices firm white bread
1 stalk celery rib, cut into 2 inch pieces
2 scallions, cut into 2 inch pieces
1/4 cup loosely packed flat leaf parsley
1 lb skinless cod fish fillet, any bones removed and fish coarsely chopped
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
Accompaniment
tartar sauce (See recipe I posted -- Tartar Sauce Tartar Sauce)
lemon wedge

Preparation

Tear bread into pieces and pulse to fine crumbs in the food processor.
Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating.
Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
Pulse fish in processor until finely chopped (be careful not to process to paste).
Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.
Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.
Gently shape fish mixture into 4 (4\") patties (mixture will be soft) and coat well with seasoned bread crumbs.
Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
Heat 1 1/2 TBS oil in a 12\" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.
Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches.
Serve with Bev's Tartar Sauce Recipe #56860.
Serves 4.