Recipe courtesy of The Mobile Marlay Food Truck
Show: Eat St.
Episode: Mobile Meals
50 min
15 min
24 servings


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup garlic
  • 6 ribs celery, diced
  • 3 onions, diced
  • 5 potatoes, peeled and diced
  • Kosher salt
  • 6 pounds cod scraps
  • 1 tablespoon ground white pepper
  • Vegetable oil, for frying
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 8 egg yolks
  • Juice of 3 lemons
  • 2 cups panko breadcrumbs


Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the olive oil in a pan and saute the garlic, celery and onions until soft. Transfer the mixture to a baking sheet to cool. 

Blanch the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash the other half of the potatoes, and then let cool. 

Toss the cod with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool. 

Heat vegetable oil in a large, deep pot or skillet to 350 degrees F. 

Combine the mayonnaise, dill, parsley, egg yolks and lemon juice in a large mixer. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish is broken up and well incorporated. 

Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry in batches until golden crisp, about 4 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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