Prep 1 hr
Cook 14 mins
Standard fare in coastal New England.
- 1 lb cod fish fillet
- 1 cup milk
- 1⁄4 cup bottled clam juice
- 1 lb potato, peeled and cut into 2-inch chunks
- 1 tablespoon butter
- 6 slices bacon
- 1 onion, finely chopped
- 1⁄2 cup chopped flat leaf parsley
- 2 tablespoons chopped fresh thyme
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄4 cup all-purpose flour
- 2 tablespoons vegetable oil
- lemon wedge
- parsley sprig
- In a saucepan, gently simmer the cod in milk and clam juice over med-low heat, about 4 minutes, until the fish is opaque.
- Using a slotted spoon, transfer the fish to a large mixing bowl; reserve poaching liquid.
- Cook the potatoes in boiling salted water to cover until very tender, about 20 minutes; drain well and mash with butter and 2-4 tablespoons poaching liquid to make stiff mashed potatoes.
- Add potatoes to the bowl with the fish.
- In a skillet, cook the bacon over medium heat 5-7 minutes or until crisp; drain bacon on paper towels, then crumble.
- Pour off all but 1 tablespoon of drippings, then cook onion in the drippings over medium heat, stirring until softened, about 5 minutes.
- Add the bacon and onion to the cod mixture along with the chopped parsley, thyme, pepper, salt, and egg.
- Using you hands, gently but thoroughly combine the ingredients.
- Divide the mixture into 6 parts and form each into a patty between 3-4 inches in diameter.
- Place the flour on a plate and dredge the patties to coat both sides.
- Place the patties in a single layer on a baking sheet; refrigerate at least 20 minutes or up to 4 hours.
- In a big skillet heat the oil and cook patties until the bottom is browned and crisp, 5-7 minutes.
- Use a spatula to carefully turn the patties and cook until the other side is browned and crisp, 5-7 minutes.
- Serve the cod cakes with lemon wedges and garnish with parsley sprigs.