Sauté celery and shallot in olive oil until just translucent, set aside to cool.
Cut the cod into large chunks, pulse in a food processor until flaky but not mutilated. It should just take a few short pulses.
Combine dry ingredients in a bowl. In a separate bowl add the eggs to the cod and fold in celery and shallot mixture. Then add cod mixture into dry ingredients.
Thoroughly mix and shape into 8 patties, place on wax paper and covered in fridge until you are ready for them. Heat olive oil in a pan until almost smoking. Pan sear them in olive oil about 2 minutes per side until they have a decent brown crust. Finish in a 400 degree oven for 10-12 minutes. Serve with tartar sauce.