Codfish Cakes And Baked Beans Recipes

Steps:

• Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
• Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

Steps:

• Mix potatoes, onion, parsley,butter & eggs.
• Stir until thoroughly mixed.
• Add cod, breaking it apart with a fork, mix well.
• Shape mixture into 3" patties.
• Coat with seasoned crumbs.
• In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Steps:

• Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
• Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.

Steps:

• 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, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
• Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
• 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 small batches, until crisp and brown all over. Drain on paper towels and serve hot.

Steps:

• Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
• Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.
• Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.
• In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

Steps:

• Soften the scallions in the butter. Combine with the cod and potatoes in a large mixing bowl. Add the parsley, mustard and eggs and season to taste with salt and pepper.
• Shape the cod mixture into small patties about three inches across and roll them in bread crumbs. Put on a rack to dry for 15 minutes.
• Heat the oil in a frying pan. Cook the patties three or four at a time, so they do not crowd the pan, until they are lightly browned on both sides. Drain on paper towels and keep them warm in a low oven until ready to eat. Serve with lemon quarters.

Steps:

• Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty-taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
• Pare the potatoes but leave whole.
• Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
• Drain & separate the cod & potatoes.
• Rice or mash the potatoes.
• Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
• Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was "over-freshened". Can be refrigerated at this point.
• Shape the mixture into cakes about 2" in diameter & about ½" thick.
• Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side-about 2 or 3 minutes a side.

Steps:

• Using a fork, flake the fish into very fine pieces. Using a ricer or electric hand mixer, mash the potatoes with the fresh ginger and pepper to taste.
• Place the fish and the mashed potatoes in a large bowl. Add the egg yolks and heavy cream and combine well.
• Form the mixture into 12 patties and fry in butter over medium heat until golden on each side, about 4 minutes per side.