Yield: 1 Servings
|10 ounces||Salt cod; thickly sliced|
|8 ounces||Floury potatoes|
|3 tablespoons||(heaped) parsley; finely chopped|
|1 tablespoon||(heaped) mint; finely chopped|
|Freshly ground black pepper|
|Oil for deep frying|
A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft. While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk. When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper and egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture. Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry in 375 degree oil until crisp and brown all over. Drain on paper towel and serve hot.
Formatted by suechef@...
Recipe by: TWO FAT LADIES #FL1B06 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@...> on Oct 21, 1997