Recipe by Aroostook
An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)
Top Review by evelyn/athens
I got some nice, thick salt cod fillets for this recipe and we all liked it very much. I would have liked a wee bit more flavour and think that a minced onion and a bit of garlic would be good additions. I do like the texture of salt cod so much better than regular cod, and we have it often, so we'll be making these again. Definitely a better fish finger for the kids.
- 1 lb salt cod fish
- 1⁄2 cup dried breadcrumbs
- 1⁄2 cup milk
- 2 1⁄2 cups mashed potatoes
- 2 tablespoons melted butter
- 1⁄2 teaspoon pepper
- 1 dash hot pepper sauce
- 1⁄4 cup vegetable oil, for frying
- 2 tablespoons chopped fresh parsley, for garnish
Directions See How It's Made
- Soak the fish in cold water for at least 6 hours or overnight.
- Change the water at least 3 times during the soaking.
- Remove the fish from the water and rinse well.
- Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
- Bring the mixture to a simmer and cook for 10 minutes.
- Drain the fish and let stand until cool enough to handle.
- Combine the breadcrumbs and milk in a small bowl and let soak.
- Using a fork, flake the fish, removing any bones, into a large bowl.
- Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
- Mix until well combined.
- Form the mixture into 2 1/2-inch cakes.
- Heat half the oil in a large skillet over medium-high heat.
- Cook until the cakes are browned on both sides, about 2 minutes per side.