Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in a fresh quart of milk
and refrigerate for another 24 hours. Remove the cod from the milk and rinse well. Pat the cod dry and flake into small pieces.
Preheat the fryer.
In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season the liquid with salt and pepper. Bring the liquid to a boil. Reduce to a simmer
and cook until the potatoes are fork tender.
Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the cod, parsley, remaining tablespoon of garlic, olive oil, 1 egg, and cream. Using a hand-held masher, mash
mixture until thoroughly blended. Season the mixture with salt and pepper. Cool the mixture completely. Form the mixture into a log, 2 inches thick. Cut the logs into 2-inch pieces.
In a small mixing bowl, add the flour and season with Essence. In another small mixing bowl, whisk
the remaining 2 eggs
and 2 tablespoons of milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Essence.
the cakes in the seasoned flour, coating completely. Dip each cake in the egg wash
, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Fry
the cakes until golden brown, about 3 to 4 minutes, stirring often for over-all browning. Remove the cakes
from the oil and drain
on paper towels. Season the cakes with Essence.
Serve warm with the Fondue Piquante and garnish
with the fried spinach
, if using.