Cod Fish Cakes
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (thinly sliced)1
Bay Leaf2 cups
Water3 cups
Potatoes (boiled)2
Eggs1
Salt1
Butter2 cups
CornmealDirections:
1
Soak the salt cod in cold water
2
Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance
3
First, wash off excess salt under cold, running water
4
Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times
5
Soak until the fish feels soft and almost fresh, this will take a good 24 hours
6
Poach the salt cod
7
In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer
8
After 5 minutes, add the drained soaked codfish and enough water to cover the fish
9
Bring to a simmer
10
When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds)
11
Let stand for 10 minutes or until you are ready to use it
12
Drain the fish and flake it into a bowl
13
In a separate bowl, mash the potatoes
14
Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod
15
The portions are up to you, more potato than fish is usually the norm
16
Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc
17
In a cup, beat eggs with a pinch of salt
18
Beat 3/4 of eggs into the fish and potato mixture
19
Add more egg by drops if mixture is very stiff
20
Add a little cornmeal if the mixture is too wet
21
Let cool 20 minutes for easy forming
22
In a frying pan, heat about 1/2-inch of butter or bacon grease
23
Shape cod mixture into small patties, being sure to flatten out the centers
24
Just before placing in the frying pan, coat patties with cornmeal
25
Fry 2 to 3 minutes on each side until browned
26
Remove to a tray lined with paper towels
27
Keep warm in 200 degree F oven while frying the remaining