Moore's New England Codfish Cakes

Submitted by Chef #453640

"Try these with my baked bean recipe. The combination of sweet & salt is to die for. Complete the meal with steamed brown bread and cole slaw. (I'm thinking these might be a great appetizer by adding stiffly beaten egg whites, shaping into small balls & briefly deep frying. Stay tuned.)"

 

• Ready In: 2hrs 30mins
• Ingredients: 5
• Yields: 16 cakes
• Serves: 8

ingredients

• 1 lb salt cod fish
• 2 lbs potatoes (a couple of oz more is fine)
• 2 eggs, well beaten with
• 1⁄2 teaspoon fresh ground black pepper
• butter or bacon fat

directions

1. Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty—taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
2. Pare the potatoes but leave whole.
3. Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
4. Drain & separate the cod & potatoes.
5. Rice or mash the potatoes.
6. Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
7. Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was “over-freshened”. Can be refrigerated at this point.
8. Shape the mixture into cakes about 2” in diameter & about ½” thick.
9. Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side—about 2 or 3 minutes a side.

Reviews

[Lynda Of Virginia]

These certainly took care of my craving for the fishcakes of my childhood. Next time I will increase the fish or decrease the potatoes as I personally like a bit more fish to a fish cake.<br/>Otherwise this is a perfect recipe and extremely easy to make. Thank you for sharing!