Cod Cakes Cod Cakes

Cod Cakes

Here’s a great thought for writers by Barry Lopez, whom I met at Bread Loaf in 2001–he is a great speaker and writer and review of books. He said:


“Everything is held together with stories. That is all that is holding us together, stories and compassion.”


I made cod cakes for dinner and then froze some individually–they stay wonderfully well and can be made in a sauce or merely fried with tartar sauce:

Here’s the Recipe:

Cod Fish Cakes Recipe

INGREDIENTS

2 lbs of cod fillets

2 large Yukon yellow Flesh potatoes

1 cup Italian bread crumbs

1/4 to 1/2 cup chopped fresh Flat Italian parsley

3-4 Tbsp freshly grated Parmesan cheese

3 garlic cloves, finely chopped

1/2 cup of minced onion

1 teaspoon salt

Fresh ground pepper to taste ( add hot pepper because my husband likes them a bit piccante

2 eggs beaten

Corn oil for frying–I use Mazola


How to prepare:

1 Boil Potatoes

2 Toss in the codfish for the last few minutes or when the potatoes are finished cooking done and just leave the fish in the boiling water to cool it will flakes easily. Drain and flake the fish with a fork, take out all bones, and mash the potatoes.

3 Mix the fish, the potatoes and the rest of the ingredients together well by hand. (Take your rings off, ladies!) If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into patties and dip them into more breadcrumb, and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

Yield: Makes 24 fish cakes. Serves 4-6, and freeze 12, I actually froze only 11!