Stamp and go (codfish cakes)

Yield: 24 Cakes

Measure Ingredient
½ pounds Codfish, salt
1 cup Flour, all-purpose
1 teaspoon Baking powder
½ teaspoon Salt
1 \N Eggs; slightly beaten
¾ cup Milk, whole
1 tablespoon Butter, unsalted; melted
1 tablespoon Annotta oil
1 \N Onions; chopped fine
1 \N Pepper, hot; chopped
\N \N Oil, vegetable

Put the codfish in a bowl, cover with warm water and soak for 2 hours or longer, according to the saltiness and hardness of the fish. Drain, rinse and place in a saucepan with boiling water to cover. Simmer gently, covered, until fish is tender, about 15 minutes. Drain, remove skin and bones, shred fish finely.

Sift flour, baking powder and salt together. Combine egg, milk, butter and annatto oil and stir in dry mixture. Add fish, onion and pepper and mix well. Drop by tablespoonful into hot oil, 370F, and fry until golden brown.

Drain on paper towels and serve hot.

MM and upload by DonW1948@... / CBCC Submitted By DONW1948@... On WED, 8 NOV 1995 210907 -0500

From Gemini's MASSIVE MealMaster collection at

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