New England Cod Cakes Recipes

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.

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.

NEW ENGLAND-STYLE COD AND POTATO CAKES WITH TARTAR SAUCE

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
• Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
• Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with Tartar Sauce .

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).