Mooresnewenglandcodfishcakes Recipes

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

MOORE'S NEW ENGLAND CODFISH CAKES

Steps:

• Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty-taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
• Pare the potatoes but leave whole.
• Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
• Drain & separate the cod & potatoes.
• Rice or mash the potatoes.
• Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
• Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was "over-freshened". Can be refrigerated at this point.
• Shape the mixture into cakes about 2" in diameter & about ½" thick.
• Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side-about 2 or 3 minutes a side.

COD FISH CAKES

Steps:

• Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
• Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.
• Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.
• In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

NEWFOUNDLAND COD CAKES

Steps:

• Bring oil to 360 degrees F in a deep-fryer.
• Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
• Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
• Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
• Deep-fry cod cakes until golden brown, about 3 minutes.

NEW ENGLAND COD CAKES

Steps:

• If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
• Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
• Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
• Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
• Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
• Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.

NEW ENGLAND CODFISH CAKES

Steps:

• Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
• Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes well and mash them coarsely.
• When fish is cool enough to handle, flake it with a fork.
• Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
• When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
• Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

MOTHER'S FAMOUS CODFISH CAKES

Steps:

• Using a fork, flake the fish into very fine pieces. Using a ricer or electric hand mixer, mash the potatoes with the fresh ginger and pepper to taste.
• Place the fish and the mashed potatoes in a large bowl. Add the egg yolks and heavy cream and combine well.
• Form the mixture into 12 patties and fry in butter over medium heat until golden on each side, about 4 minutes per side.

MORNAY MELTING-MIDDLE FISHCAKES

Steps:

• First, make the mornay sauce at least a few hours before making the fishcakes. Put the flour and butter in a small pan over a low-medium heat and cook until the butter is melted, then stir to make a paste. Slowly whisk in the milk until you have a smooth sauce. Continue cooking until thickened, about 5 mins, then remove from the heat and stir in the cheese and mustard. Season. Oil a few small pieces of baking parchment, then use to line four holes of a muffin tin. Alternatively, use silicone cupcake cases. Divide the sauce between the cases and freeze for at least 2 hrs.
• Put the potatoes and bay leaf in a large pan, cover with water and season with salt. Bring to the boil, then reduce the heat and simmer for 15-20 mins until tender. Remove the potatoes with a slotted spoon, put in a colander and leave to steam-dry.
• Add all the fish to the water in the pan, reduce the heat to low and poach for 5 mins. The fish is cooked when it just starts to flake apart. Carefully transfer the fish to a board with a slotted spoon, and leave to cool for 5 mins.
• Flake the fish, discarding any skin and bones. Tip the potatoes into a clean pan, season well and grate over some nutmeg. Mash until smooth, then fold through the fish, parsley and lemon zest. Leave to cool.
• Divide the fishcake mixture into four portions. Working with one portion at a time, mould into a ball. Make a well in the centre, and push one of the frozen mornay sauce discs into it. Shape the fishcake around the sauce middle so you have a smooth hockey-puck shape. Repeat with the remaining portions and sauce, then freeze the fishcakes for at least 15 mins.
• Put the flour in a shallow bowl, the egg in a second, and the fresh breadcrumbs in a third. Season the egg. Coat the fishcakes well in the flour, then the egg, and finally the breadcrumbs. If you have any egg or breadcrumbs left at the end, keep dipping and coating until everything is used up. Freeze the fishcakes until firm, about 1 hr. Will keep frozen for up to one month. Defrost in the fridge for 2 hrs before cooking.
• Fill a large, deep pan no more than two-thirds full with oil, and heat it to 180C. Or, use a deep-fat fryer. Heat the oven to 190C/170C fan/gas 5. Deep-fry the fishcakes for 7 mins, turning halfway, until crisp. Drain on a plate lined with kitchen paper, then transfer to a baking sheet and bake for 5 mins (or 15 mins from frozen) until the middles are hot. Serve with salad and lemon wedges.