• In a food processor, combine cod and the shrimp with the Italian Blend or substitute spices and pulse until it forms a sticky mass with some chunks of fish and shrimp. There should be no pieces larger than a half an inch. Transfer the fish and shrimp mixture to a bowl and add salt, pepper, mayonnaise, bread crumbs, flour, green onion and mix thoroughly until all is incorporated. Cover and let sit in fridge for about a half hour.
• Add a layer of flour to a large plate. Form the fish batter into cakes about the size of your palm or if you want appetizer size, use only a heaping tsp of the batter, and place in flour on each side and then set aside on a plate dusted with flour (so they don’t stick) until all batter is formed into cakes.

Broiling Instructions

• Place each cake on a greased baking tray and coat with spray oil or gently brush some olive oil on top. Broil for 8-10 minutes, beginning to check at the 5 minute mark to prevent from burning.

Pan Frying Instructions

• Preheat oven to 350 degrees.
• Grease a large enough baking tray to accommodate all of the cakes, and set in an accessible place near the stove. Heat about 2 tbsp of canola or vegetable oil in a frying pan. Can test by placing a small amount of the fish cake batter in the pan, and if it bubbles around it, it’s hot enough. When it’s hot enough, place fish cakes in oil and fry for 2-3 minutes per side until browned. Once seared on both sides, transfer to the baking tray and continue to fry until all cakes are done. Place the tray into the oven for 10 minutes.
• Serve. With a remoulade sauce by combining mayonnaise, Dijon mustard, a little Worcestershire and hot sauce.