Codfish Cakes

Description

Salt-cured codfish is available in a few markets and Italian delicatessens. It is generally packaged in small wooden 1-lb boxes or 1-lb packages in the refrigerated section. it may be freshened before use to get rid of excess saltiness; this is done by soaking overnight or at least 6 hours in several changes of cold water.

• Contributed Catsrecipes Y-Group
• The Fannie Farmer Cookbook
• Author: Marion Cunningham
• Typed By: Susan Godfrey <alexanderjamesmom@gmail.com>
• 15 Cakes

Ingredients

• 1 lb salt cod, freshened (see above)
• 3 cups mashed potatoes
• ⅓ cup light cream
• 4 tbsp butter, softened
• ½ tsp freshly ground pepper
• 5 tbsp shortening
• 2 tbsp minced parsley

Directions

1. When you have freshened the salt cod, simmer it for 10 minutes in a pan with water to cover.
2. Drain, and flake the fish or chop it in a food processor.
3. Add the potatoes, cream, butter, and pepper and blend well.
4. Put into cakes about 2½ inches in diameter.
5. Melt half the shortening in a large skillet over medium-high heat.
6. When it is hot, put in as many cakes as possible without having them touch.
7. Fry quickly on each side until golden-brown, then remove.
8. Add remaining shortening and fry rest of cakes.
9. Sprinkle cakes with parsley and serve immediately on a warm platter.