Cod Fish Cakes
Here’s another recipe adapted from The Ellis Island Immigrant Cookbook. This one is for cod fish cakes. It was created by Ena Forde-Findlay of Brooklyn, New York.
The Ellis Island Immigrant Cookbook
Hailed as “One of the year’s more engaging cookbooks...” by the New York Times, the book has sold well over 100,000 copies.
“…a one of a kind collection of heartwarming stories and authentic recipes that you’ll want to have for your cooking library…these recipes recall special memories of far away lands or of dearly loved relatives…much more than a recipe compilation, it is a personal journey with stories and reminiscences that will touch your heart.” ~ Better Homes and Gardens Cook Book Club
Cod Fish Cakes – adapted from the Ellis Island Immigrant Cook Book
The cod fish needed for this recipe is preserved by salting. Before cooking, the salt has to be removed by soaking. The amount of soaking depends on how the codfish you bought was preserved. Goya sells it in 1-pound packages and I find this brand is the easiest to use. Some other brands come salted, dried and as stiff as a board and require more preparation. It’s your choice. Besides cod you can also use salted pollock.
Goya’s instructions:
After de-salting boil the fish for 30 minutes. Drain and let it cool then shred it by pulling it apart with 2 forks. Finely chop the peppers, onions and scallions. Saute them on medium-low until they are soft but not browned.
Add the vegetables to the fish in a large bowl. Scramble and add the eggs to the mix. Blend the flour, baking powder, black pepper. and paprika and then add it to the cod mixture, alternating with the water. Continue adding the flour mix and water until you come to a pasty consistency.
Pour an inch of oil into a pan and heat to 375o. Scoop up some of the cod mix with a table spoon and scrape it into the oil with another tablespoon. Turn over when golden brown on one side, then brown on the other side. Add oil as you need it. Drain on paper towels and serve with lemon and/or hot sauce.
Get a copy of the The Ellis Island Immigrant Cookbook HERE.
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