Recipe by yarnexpress
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.)
Top Review by 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.
Otherwise this is a perfect recipe and extremely easy to make. Thank you for sharing!
- 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 See How It's Made
- 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.
- Pare the potatoes but leave whole.
- 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.
- Drain & separate the cod & potatoes.
- Rice or mash the potatoes.
- 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.).
- 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.
- Shape the mixture into cakes about 2” in diameter & about ½” thick.
- 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.