Description
Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.
Ingredients
- 1 pound salted cod fish
- 2 large potatoes, peeled and cubed
- 1 teaspoon seafood seasoning
- ground black pepper to taste
- ½ cup chopped fresh parsley
- 2 eggs, beaten
- 1 large onion, finely chopped
- ½ cup all-purpose flour
- ¼ cup olive oil for frying
Instructions
- Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.
- After soaking cod for 8 hours
- rinse in cold water and cut into 3-inch portions.
- Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until potatoes are tender and cod flakes easily with a fork
- about 20 minutes. Drain and allow to cool for 10 minutes.
- Place potatoes and cod into a mixing bowl. Season with seafood seasoning
- pepper
- and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.
- Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.
- Heat olive oil in a large skillet over medium-high heat. Working in batches
- cook cod cakes in hot oil until golden and crispy on both sides
- about 3 minutes per side. Drain on a paper towel-lined plate.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 9 hrs
Servings: 6