1/2 c. mayonnaise
3 tbsp. minced parsley
2 tbsp. sweet pickle relish
3 tbsp. minced onion
1 tbsp. minced celery
1 1/2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/2 tsp. minced fresh tarragon or 1/4 tsp. dried
Pinch of celery seed
Tabasco sauce
1 lb. cod fillets
2 lg. eggs, lightly beaten
1 scallion, sliced thin
1/4 c. fine bread crumbs
1 c. finely ground saltines
Salt and pepper
Vegetable oil for deep frying

Mix together the mayonnaise, 2 tablespoons parsley, relish, 1 tablespoon onion, celery, mustard, lemon juice, celery seed, and tarragon to make the tartar sauce. Season to taste with Tabasco. Cover and chill up to 48 hours before using.

Poach the fish and let it cool. Flake it well and mix it with the eggs, scallion, remaining onion and parsley, bread crumbs, 2 tablespoons of the tartar sauce, and salt and pepper to taste. Add Tabasco to taste. Mix the saltines with salt and pepper.

Form heaping teaspoons of the fish mixture into balls and roll in the saltines. Heat 1 1/2 inch of oil to 350 degrees in a large deep skillet and fry the cod balls in batches, for 1 1/2 to 2 minutes per side. When golden, remove and drain on paper towels. Serve the fritters warm with remaining tartar sauce. Makes 36 fritters.