Codfish Cakes
 

>From The Cabin of The Cowboy Cook


Codfish Cakes

Origin: U.S.A.-Maryland-Baltimore
Source: Gourmet Recipes
Yield: 12 Cakes


1/4 lb. salt cod
1-1/4 lb. potatoes peeled and diced
2 Tblsp milk
1/4 cup saltine crackers crushed
2 eggs lightly beaten
1/2 tsp. black pepper
vegetable oil for frying
additional saltines
yellow mustard

Soak salt cod for 24 hours in a bowl of water, changing the water every 6
to 8 hours. Place cod in a pan and cover with fresh water. Bring to a
boil. Drain. Cover with water again and bring to a boil. Simmer for 10 to
15 minutes. Drain and break up with a fork; let cool. Boil potatoes until
tender. Drain potatoes, mash (leaving a little lumpy) and add the milk;
cool. In a large bowl. Combine the cod, mashed potatoes, crushed
saltines, eggs and pepper. Roll into palm-sized balls and flatten
slightly. Fry in 1/4 inch of hot vegetable oil. Brown on each side and
drain on paper towels. Add oil between batches to maintain 1/2 inch. Let
cool to room temperature. To serve: Place on a saltine cracker, top with
yellow mustard and place another saltine on top to make a sandwich.

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