Fish Cakes Portuguese Style Recipes

Steps:

• (*If using salt cod: let it soak in water overnight to remove extra salt before using in recipe. Change the water 1-2 times.).
• In a large pot put the fish and the (unpeeled, uncut) potatoes, cover with water and bring to boil. Lower heat then let everything simmer 15 minutes. Remove fish from the pot and let cool; keep cooking the potatoes until tender.
• Remove potatoes, peel and mash.
• Shred the fish by hand or with a food processor. Mix with the potatoes and the rest of ingredients (but the oil). Season to taste. With two soup spoons (traditionally) or with your wet hands (easier) form about 30 small oval-shaped balls (around 1 tbsp each).
• In deep solid pot heat about 3" of oil until hot. Drop 4-5 balls at a time and fry until golden brown. Remove with a slotted spoon and let cool on paper towels 10-15 minutes before tasting.
• Serve with a dip, or drizzled with hot sauce.

Steps:

• Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
• Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
• Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

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:

• In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
• Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
• Preheat the oven to 350.
• In a baking pan pour about 1/3 of the sauce.
• Put the fish fillets on top of the sauce. Top with the sliced green pepper.
• Pour the wine over this and then top with lemon slices.
• Pour the rest of the tomato sauce over all and then top with minced parsley.
• Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Steps:

• Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
• Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
• Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
• Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
• Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
• Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
• Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
• Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
• Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
• Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
• Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
• On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
• Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
• Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
• Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Steps:

• Rinse the salt off of the cod fish. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then shred.
• In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender. Drain and mash.
• In a large bowl, combine all of the ingredients until well mixed using a hand mixer on low. Start with using 4 eggs, but if the mixture is too dry, add another egg, one at a time (see picture).
• Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
• Taste the cake, and adjust the salt and pepper if needed. If the patty doesn't hold together, you may need to add an additional egg.
• Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
• Cakes can be served hot or at room temperature.
• Note: The pimento paste is available in the international section of a store.