Cod Cakes

Alaskan cod is one of the most reliably fresh and available fishes I can buy in Tucson. I often make it baked Greek-style or with capers, lemon, and parsley. Tonight, however, I simmered it and made it into old-fashioned New England cod cakes.

I flaked the cooked, cooled cod (about 1 pound) and mixed it with 2 medium boiled smashed potatoes, 1/4 cup evaporated milk, an egg, a chopped green onion, a teaspoon curry powder, salt and pepper. I formed the mixture into fat patties, dredged them in flour, and sauteed them for five minutes per side in a little olive oil. (I consulted Mark Bittman's Fish for this recipe.)

Serve with oven fries, tartar sauce, and ketchup. Oh--and don't forget to garnish with arugula.