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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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spicy Salt Cod Cakes.
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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
4 Servings
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