The best delicious Stamp And Go (codfish Cakes) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Stamp And Go (codfish Cakes) recipe today!
Hello my friends, this Stamp And Go (codfish Cakes) recipe will not disappoint, I promise! Made with simple ingredients, our Stamp And Go (codfish Cakes) is amazingly delicious, and addictive, everyone will be asking for more Stamp And Go (codfish Cakes).
What Makes This Stamp And Go (codfish Cakes) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Stamp And Go (codfish Cakes).
Ready to make this Stamp And Go (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.
1/2 lb Codfish, salt
1 c Flour, all-purpose
1 ts Baking powder
1/2 ts Salt
1 Eggs; slightly beaten
3/4 c Milk, whole
1 tb Butter, unsalted; melted
1 tb Annotta oil
1 Onions; chopped fine
1 Pepper, hot; chopped
Oil, vegetable
Put the codfish in a bowl, cover with warm water and soak for 2 hours or
longer, according to the saltiness and hardness of the fish. Drain, rinse
and place in a saucepan with boiling water to cover. Simmer gently,
covered, until fish is tender, about 15 minutes. Drain, remove skin and
bones, shred fish finely.
Sift flour, baking powder and salt together. Combine egg, milk, butter
and annatto oil and stir in dry mixture. Add fish, onion and pepper and mix
well. Drop by tablespoonful into hot oil, 370F, and fry until golden brown.
Drain on paper towels and serve hot.
MM and upload by DonW1948@aol.com / CBCC
Yields
24 Cakes
Leave a Reply