New England Codfish Cakes
Ronnie's Notes
Region: Extra recipes
Instructions
Place the fish in a bowl and cover with cold water.
Refrigerate the fish and let it soak for at least 12 and up to , changing the water 3-4 times.
Drain the fish and place it in a saucepan or fish poacher.
Cover with water and bring to a simmer over moderate heat.
Simmers, partially covered, for , or until the fish is tender.
Drain the fish and remove and discard bones and skin, if any.
Flake the fish into a bowl.
Place the potatoes in a saucepan, cover with lightly salted water and bring to a simmer.
Simmer the potatoes for , or until they are tender.
Drain the potatoes and mash them with a potato masher, a fork or through a ricer.
Combine the potatoes and fish.
Add the eggs, softened butter and black pepper.
Mix thoroughly.
Place the olive oil in a skillet set over moderate heat.
Add the onion and cook for , then add the garlic and cook for one minute, or until the onion and garlic have softened.
Add the onion mixture to the fish mixture.
Let the fish mixture cool.
Shape into patties ½-inch thick.
Heat about ¼-inch vegetable oil in a skillet set over moderate heat.
Fry the fish cakes for per side, or until crispy.
Drain on paper towels.