Classic Cod Cakes
Deliciously
crisp on the outside, tender, fluffy and flaky on the inside, this recipe for
fish cakes is the ideal way to taste fish, even for those who are difficult to
eat seafood!
Ingredients
- 2 lbs. potatoes
- 1/2 t salt
- 1/4 c minced parsley
- 1 lb. cod (or other firm fish)
- oil for pan frying
First, just
cover the fish in cold water and simmer gently. Cook 5 to 10 minutes, until the
fish comes apart easily. Remove liquid with a slotted spoon, reserve the broth
and place in a bowl to cool.
Then, rub
potatoes and cut into 1 to 2 inch pieces. Boil in the reserved fish liquid
until it is tender. Drain and mash. Add the parsley and salt.
Flake the
fish into small pieces (check for bones that may have been missed in the
filleting process. Stir the fish into the mash and the seasoned potato.
Form
cakes.
Heat the oil
in the mold. Add the fish cakes to the pan and cook until they are golden on
one side, then turn over and brown the other side. Repeat with the leftover
fish. Happy Cooking Time.
