The best delicious Codfish Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Codfish Cakes recipe today!
Hello my friends, this Codfish Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Codfish Cakes is amazingly delicious, and addictive, everyone will be asking for more Codfish Cakes.
What Makes This Codfish Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Codfish Cakes.
Ready to make this Codfish Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 lb All-purpose or Yukon Gold
-potatoes; peeled and
; quartered
Salt and freshly ground
-black pepper
1 lb Boneless cod
1/2 c Finely diced salt pork or
-bacon; (4 slices)
3/4 c Finely chopped onion
1/2 c Finely chopped celery
1/2 ts Dried sage
1/4 c Flour for dredging
2 tb Vegetable oil
1 1/2 c Tomato sauce
6 Sprigs dill
6 Lemon wedges
Boil the potatoes in lightly salted water for about 20 minutes or
until tender. Drain and immediately mash them with a potato masher or
fork. (Don’t do this in a food processor or they will turn gluey).
Place the mashed potatoes into a mixing bowl, season with salt and
pepper to taste and set aside.
Simmer the fish in lightly salted water for 5 minutes or until just
cooked through. Drain the fish and transfer to a plate. Allow the
fish dry while you prepare the seasonings.
Heat a medium saucepan and add the salt pork or bacon. Cook for 5
minutes or until the fat has rendered and the pork or bacon is
golden. Add the onion and celery, cover and cook, over low heat, for
a few minutes or until tender. Add the sage and transfer the mixture
to the potatoes. With your fingers flake the fish into the mixture
and combine; adjust the seasoning.
Shape the mixture into 12 cakes about 21/2 inches in diameter and
1/2-inch thick. Dip the fish cakes in the flour and shake off any
excess. In a large skillet, heat the vegetable oil over medium heat.
Add the fish cakes and cook for 5 minutes on each side or until
golden brown. In a separate saucepan, heat the tomato sauce. Serve 2
fish cakes per person drizzled with tomato sauce and garnish each
portion with a sprig of dill and a lemon wedge.
Yields
1 servings
Leave a Reply