Codfish cakes

Yield: 4 servings

Measure Ingredient
1 each Box (1.6 ounces dehydrated) codfish
3 mediums Potatoes
1 each Egg, well beaten
\N \N Fat for deep-fat frying

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

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