The best delicious Spicy Salt Cod Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spicy Salt Cod Cakes recipe today!
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6 oz Salt cod
2 qt Milk
5 tb Olive oil
1/4 c Chopped onions
1/4 c Chopped green bell peppers
1/4 c Chopped celery
1/4 c Chopped peeled tomatoes
1/4 c Chopped fresh cilantro
1/4 c Chopped fresh parsley
1 tb Minced garlic
1/2 ts Red pepper flakes
1/2 ts Creole seasoning
Freshly-ground black pepper
2 Eggs,; lightly beaten
1/4 c Bread crumbs
1/2 c Flour,; for dusting
Miss Hilda’s Fava Beans, see
-recipe
Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours.
Next day, discard milk
and rinse cod well under cold running water. Soak again in remaining quart
milk, another 24 hours.
Following day, discard milk, rinse well under cold running water and cut
cod in fine julienne. You
should have about 2 cups.
In a large skillet heat 3 tablespoons of oil over high heat. Add onions,
bell peppers and celery and
sautJ 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1
minute. Add red pepper
flakes, Creole seasoning and 4 turns pepper; sautJ 1 minute. Add cod mixing
well to combine, and
stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and
fold in bread crumbs. Form
mixture into 4 cakes and dust with flour.
In a large skillet heat remaining 2 tablespoons oil over high heat. When
very hot add cakes and fry
until golden-brown, about 1 1/2 minutes each side. Remove and drain on
paper towels. Serve with
fava beans.
Yield: 4 serving
Yields
1 Servings
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