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1 10 ounces th salt cod
8 oz Floury potatoes
Butter
Milk
3 Heaped tablespoons finely
-chopped parsley
1 Heaped tablespoon finely
-chopped mint
Freshly ground black pepper
3 Eggs; separated
1 tb Port
Oil for deep frying
A day or two before making the fish cakes, put the cod to soak in cold
water. Change the water four or five times during this period.
Drain the cod and rinse it well under cold running water. Cover with
fresh water in a saucepan, bring to a boil and simmer for 20 minutes
or until cod is soft. While the cod is simmering, cook the potatoes
in their skins, then peel and mash with butter and milk. When the cod
is ready, drain it thoroughly and remove the skin and bones. Shred
the cod with a couple of forks. Add the creamed potatoes, parsley,
mint, pepper and egg yolks, and the port. Mix thoroughly. Whisk the
egg whites until stiff, then fold into the cod mixture. Take a lump
of the mixture, about the size of a small egg, and mold it in your
hand to make a torpedo shape. Deep fry in 375 degree oil until crisp
and brown all over. Drain on paper towel and serve hot.
Yields
1 servings
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