Spicy Saltfish Cakes Recipes

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Steps:

• Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below).
• Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. (Cod should just flake; do not boil, or it will become tough.) Drain in a colander.
• Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl.
• Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes. 3Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined.
• Put bread crumbs in a shallow baking dish.
• Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes.
• Preheat oven to 200°F.
• Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.
• Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.

Steps:

• In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
• Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
• Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.