03-07-2011, 04:01 AM
Ingredients:
1 pound salted cod fish
2 large potatoes, peeled and cubed
1/2 cup all-purpose flour
1 large onion, finely chopped
1/2 cup chopped fresh parsley
1 tsp seafood seasoning
2 eggs, beaten
1/4 cup olive oil for frying
ground black pepper to taste
Directions:
Put the cod into a bowl of cold water, cover, and refrigerate for about 8 hours. The water will need to be changed out about every 2 hours or so. After 8 hours, rinse the fish off and cut into 3-inch sections. Put the cod and the potatoes into a large pot of water and bring to a boil. Reduce to a medium-low heat, cover, simmer until the potatoes are tender and the fish flakes with a fork. Drain the water and allow it to cook for 10 minutes. Transfer the cod and potatoes into a mixing bowl and season with seafood seasoning, parsley, and pepper. Mash with a potato masher, then stir in the eggs and onion until thoroughly mixed. Roll into the shape of golf balls, then roll in flour. Press them between your palms to flatten. Heat the olive oil in a skillet at a medium-high heat. Cook the cod until golden brown and crispy on each side. Drain the excess grease from the cakes using paper towels.
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1 pound salted cod fish
2 large potatoes, peeled and cubed
1/2 cup all-purpose flour
1 large onion, finely chopped
1/2 cup chopped fresh parsley
1 tsp seafood seasoning
2 eggs, beaten
1/4 cup olive oil for frying
ground black pepper to taste
Directions:
Put the cod into a bowl of cold water, cover, and refrigerate for about 8 hours. The water will need to be changed out about every 2 hours or so. After 8 hours, rinse the fish off and cut into 3-inch sections. Put the cod and the potatoes into a large pot of water and bring to a boil. Reduce to a medium-low heat, cover, simmer until the potatoes are tender and the fish flakes with a fork. Drain the water and allow it to cook for 10 minutes. Transfer the cod and potatoes into a mixing bowl and season with seafood seasoning, parsley, and pepper. Mash with a potato masher, then stir in the eggs and onion until thoroughly mixed. Roll into the shape of golf balls, then roll in flour. Press them between your palms to flatten. Heat the olive oil in a skillet at a medium-high heat. Cook the cod until golden brown and crispy on each side. Drain the excess grease from the cakes using paper towels.
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