Codfish cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Box (1.6 ounces dehydrated) codfish |
| 3 | mediums | Potatoes |
| 1 | each | Egg, well beaten |
| Fat for deep-fat frying | ||
Directions
Cover dried codfish with cold water and soak for about 1 hour.
Squeeze out as much water as possible and put fish and potatoes (pared and cut in quarters) in a saucepan with enough cold water to almost cover. Cook over a moderate heat until potatoes are tender.
Drain thoroughly and mash as smooth as possible. Beat in the egg and drop by tbsp. into hot fat (375 F. on deep-fat fry thermometer or until fat browns a 1-inch cube of bread in 60 seconds.) Drain on paper towels. Serve with tomato sauce or applesauce. Makes 4 servings. From: The American Heritage Cookbook Shared by: Pat Stockett Submitted By PAT STOCKETT On 09-23-95