Soak cod repeatedly, discarding the water each time, to remove all the salt.
Add potato flakes and salt to the work bowl. Add milk, water, and 2 tablespoons of butter to a saucepot. Bring to a simmer while stirring in butter as it melts. Remove from heat and whisk the liquid into flakes in the work bowl. Cover and set aside.
Melt 3 tablespoons of butter in a pan over medium-high heat. Add shallots and fry until soft and slightly translucent (about 1 minute).
Add cod and 2 tablespoons of lemon juice to the pan and reduce heat to very low. Cover and cook for about ten minutes. Remove pan from heat and set aside.
Season rehydrated potatoes with salt, black pepper, and Harvest Eating Seafood Seasoning. Crack an egg into potatoes and mix.
Scrape fish and other contents of the frying pan into the bowl with potatoes, using a stiff spatula to mix all ingredients together, leaving medium-sized chunks of fish intact. When the mixture becomes soft and moldable, refrigerate for two hours.
Prepare remoulade sauce: Add all ingredients to a small bowl and blend well with a whisk.
Press cod mixture into small patties, and fry in a pan with grapeseed oil over medium heat until brown.
Serve warm, with remoulade sauce on the side. Garnish with parsley.
