Prep 8 hrs
Cook 15 mins
A New England Sunday breakfast delicacy delicious served with egg sauce. Dried salt codfish is a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. This recipe is also a thrifty way to recycle leftovers from another meal. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 cups salt cod fish, soaked overnight in several changes of water and cooked
- 2 cups mashed potatoes, hot
- 1 tablespoon butter
- 1 egg, well beaten
- 1 cup milk
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon pepper
- 12 slices bacon
- Bone and chop codfish.
- Combine fish and next six ingredients and beat until light.
- Cover and let stand in the refrigerator overnight.
- In the morning, mold into cakes about 1/2 inch thick.
- Fry bacon and drain on absorbent paper; keep warm.
- Fry fish cakes in hot (375F) bacon fat until golden brown on both sides.