3/4 tsp. salt, divided
2 lb. cod fillets
1 1/2 c. dry bread crumbs, divided
1/4 c. mayonnaise
1/4 c. lemon juice
1 egg, beaten
1/2 red bell pepper, chopped fine
4 scallions including green tops, minced
2 tbsp. fresh basil, chopped
2 tbsp. flat-leaf parsley, chopped
pinch cayenne pepper
1/8 tsp. fresh-ground black pepper
olive oil, for frying
Lemon Mayonnaise (below)

In a large skillet, add one inch of water with 1/4 teaspoon of salt. Bring to a simmer (190F). Place cod in pan; cover and cook on low heat just until done (cod will become opaque - about 6 minutes). Drain water and cool.

With your fork, flake cod into a large bowl, removing bones. Mix in 3/4 cup bread crumbs, mayonnaise, lemon juice, egg, bell pepper, scallions, basil, parsley, cayenne, the remaining salt and pepper.

Form 12 round, flat patties. Coat patties with the remaining 3/4 cup bread crumbs and shake off excess.

In the skillet, heat about 1/4-inch of olive oil over moderate heat. Working in batches, if necessary, fry cakes until golden brown and crisp, about 2 minutes. Turn and fry the other side until golden brown, about 2 minutes more. Drain on paper towels.

Serve with Lemon Mayonnaise.

Lemon Mayonnaise:

1/2 c. mayonnaise
2 tsp. lemon juice
1/8 tsp. fresh-ground black pepper

In a small bowl, stir all the ingredients together.

Makes 12 cod cakes (4 servings).