Bill's Recipes
Salt Cod Cakes
1 pound salted cod fish2 large potatoes, peeled and cubed
1 teaspoon Bay seasoning
ground black pepper to taste
½ cup chopped fresh parsley
Optional, substitute chopped spinach partially cooked
3-4 eggs, beaten
½ cup grated Parmesan or Romano cheese (optional)
1 large onion, finely chopped
½ cup all-purpose flour
½ cup olive oil for frying
Place the salt cod into a bowl and cover with cold water. Refrigerate for 4-8 hours. Pour off the water and replace with fresh water every few hours. After the fish has soaked, rinse in cold water, and cut into pieces.
Place the 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 the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
Sauté the onions in a tablespoon of the oil until mostly cooked. Optional, chop the potato peels and sauté with the onions.
Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the cheese, eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
Heat the olive oil in a large skillet over medium-high heat. Cook the
cod cakes in batches until golden and crispy on both sides, about 3
minutes per side. Drain on a paper towel-lined plate.
