1/2 cup mayonnaise or fresh aioli
1 large egg
1 tablespoon Dijon mustard (I used tarragon mustard)
3/4 teaspoon seafood seasoning (I used a mel ocean picked up from a little epicerie in Geneva)
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon hot sauce
1 lb cod
2 cups organic breadcrumbs or panko
Harissa ketchup
Optional Garnish: thinly sliced fresh cilantro
Bring 4 quarts water to boil with peppercorns to taste, a roughly chopped onion, a few bay leaves, and a lemon sliced into 4 or 5 pieces. Lower cod in inside a strainer such that you can pull it out free of the other ingredients in the water when it's cooked. Pull it out when cooked and let cool and drain.
Whisk together mayonnaise, egg, mustard, seasoning, lemon juice, salt, pepper, and Tabasco, then use your hands to mash in the cod when it's at room temperature. Add breadcrumbs to the mixture until you can feel that the mixture can be clumped together. (I think I added one or two tablespoons.)
Preheat oven to 400°F.
Put fresh breadcrumbs into a shallow dish. Form 1 heaping teaspoon cod mixture into a 1"-diameter ball, then gently roll in the breadcrumbs to cover and place onto a baking sheet sprayed with grapeseed oil and flatten lightly to form a little cake.
Bake cod cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Let cool slightly and transfer to a platter and top each with about 1 teaspoon harissa ketchup. Garnish with cilantro, if you like.
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