Ed Coopers Cod Cakes Recipes

OLD FASHIONED COD FISH CAKES

Steps:

• Boil codfish until tender and flaky. Crumble in medium bowl; let cool. Boil potatoes and mash. Chop onion finely and add to cod fish. Add all other ingredients; mix thoroughly. Form into cakes and fry in hot oil until golden brown. Serve immediately.

COD FISH CAKES

Steps:

• Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
• Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.

CAPTAIN DUARTE'S SALT COD CAKES

Steps:

• Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• 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.
• 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 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.

ED COOPER'S COD CAKES

Steps:

• Rinse salt cod under running water for 5 to 10 minutes to remove salt. Put in a pan, cover with cold water and heat to just below boiling. Drain immediately and cover with fresh cold water. Repeat the heating and draining procedure two or three times, until cod is pleasantly but not overpoweringly salty.
• Cut potatoes in half and put in a pan with salt cod and fresh cod. Cover with cold water. Place over medium heat, bring to a boil, cover and simmer for 20 minutes, or until potatoes are tender and easily pierced with a fork. Remove from heat, let cool slightly and drain.
• Using a potato masher, roughly break up the cod and the potatoes. Continue mixing together until the mixture is cohesive. Lightly beat the eggs and add to the mixture, together with the baking powder. Add the chopped onions and mix well.
• Taste the mixture and add salt, pepper and Tabasco. When seasoning is correct, form mixture into flattened balls that will fit comfortably in your palm.
• Put an inch of lard or vegetable oil in the bottom of a heavy-duty saute pan. Set over medium heat and heat oil until a bread cube dropped into the oil turns golden quickly. Ease cod cakes into the hot fat and cook about 15 minutes to a side, turning once. Adjust heat so cod cakes do not burn, but become golden all over. Drain on paper towels, if desired.

GINGER COD CAKES

Steps:

• Soak the salt cod in three changes of cold water for one hour. Remove skin and use a sharp knife to chop the fish. Rinse again, drain, pat dry and set the fish aside.
• Peel the potatoes and boil them until tender, about 25 minutes. Remove, drain and cool under cold running water until the potatoes are cool enough to handle. Using a ricer or a fork, gently flake the potatoes.
• Place the potatoes, fish, egg, ginger and black pepper in a bowl and use a fork to thoroughly combine the ingredients. Add salt to taste and set aside.
• Melt half the butter in a large nonstick skillet over medium-high heat. Form the mixture into 8 4-inch patties and press them into the bread crumbs, completely coating each patty. Fry over medium heat until golden on each side, about 4 minutes per side. Remove from pan, drain well on paper towels and serve.