Instructions: Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.

Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.

Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.

Chipotle Cream: Combine all ingredients in a small bowl.

Sauteed Peppers and Onions: In a large skillet, heat the olive oil and saute the vegetables until tender.

Mixed Green Salad: Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

This recipe yields 4 servings.

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