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| PORTUGUESE COD FISH CAKES | |
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1 lb. salted cod 1 lb. potatoes 1 med. to lg. onion 1/2 c. chopped parsley, flat preferred 1-2 eggs Soak cod fish in cold water in a glass container for 12 hours or overnight, changing water 3 or 4 times. Put cod fish in large pot with enough water to cover. Bring to boil and test water. If too salty, change water and boil again. Cook for about 20 minutes or until fish flakes easily. When cool pick out any bones or skin and shred using fingers. Cook washed potatoes, peel and rice or mash coarsely. Combine cod fish, potatoes, finely chopped onions and parsley. Add egg and mix (hands work best). Add second egg if necessary, if too dry. Heat about 1/2 inch of oil, peanut works well, in heavy skillet. Shape cod fish mixture into small cakes. A large tbsp. makes a perfect size cake. Cook cakes in oil until golden brown, turning once. Do not crowd. Oil will bubble during the cooking process. Drain on paper towels. Serve them at room temperature or cold. May be refrigerated for days. | |
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recipe reviews #191241
Al Nobile (California) says:
Simple recipe yielding amazing results. This time of year my Jewish and Polish friends share their potato pancakes with me and I wonder at the work they put into them. I could never begin to imagine the work that goes into the shredding and draining that goes in to their preparation. I had some salt cod left over from my Christmas Eve dinner and found this recipe. Having over a pound of cod left, I made about 8 large fritters, which was enough for me and my son. There's probably enough for a dozen more that I'll bring over to a New Years Eve party. This is now in my annual holiday rotation. Sprinkle a bit of cider or rice vinegar over them before serving. Better than latkes! (Sorry, it just needed to be said..)
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