Falmouth Codfish Cakes and Bacon

Total Time
8hrs 15mins
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

Ingredients Nutrition

Directions

  1. Bone and chop codfish.
  2. Combine fish and next six ingredients and beat until light.
  3. Cover and let stand in the refrigerator overnight.
  4. In the morning, mold into cakes about 1/2 inch thick.
  5. Fry bacon and drain on absorbent paper; keep warm.
  6. Fry fish cakes in hot (375F) bacon fat until golden brown on both sides.

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