"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Codfish Cakes Recipe

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This recipe for Codfish Cakes, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Abby Rand
Added: Saturday, January 31, 2009


1 lb boneless, skinless salt cod
6 medium boiling potatoes, peeled and quartered
4 T. butter, softened and cut into 1/2" bits
1medium onion, finely chopped
1 large egg, lightly beaten
1 1/2 t. Worcestershire Sauce
1 t. dry English Mustard
1/2 t. ground pepper
3 T. canola oil

Makes 12 - 3" cakes
Beginning the day before, soak the salt cod in cold water changing 3 or 4 times. Rinse.
Put it in a pot with fresh water and bring just to a boil and turn it off. Codfish should just flake, do not let it boil or it will become tough. Drain in a colander.
Boil potatoes until tender. Saute onion in 1 T. butter until soft. Coarsely mash onion and potatoes together. Let cool slightly. Flake cod into potato mixture, then add seasonings and beaten egg. Mix until just combined.
Form rounded 1/4 cup portions into 12 - 3" cakes. Place on a plate, cover and chill for at least 30 minutes and up to 24 hours.
Melt 1 T. butter with 1 T. canola oil in a large heavy skillet and saute the cakes over moderate heat in 3 batches until golden brown on both sides. Wipe the skillet clean between batches. Drain the cooked cakes on paper towels and hold in a warm oven.

Personal Notes:
Personal Notes:
In my family we had these for breakfast with catsup.




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