Salt Cod Fritters RecipePhoto Credit : Aimee Tucker
Enjoy a classic Bostonian Sunday Breakfast with this recipe for salt cod fritters (or cod cakes, or creamed cod), served with hot coffee, baked beans, and brown bread.
1 lb. salt cod (about 2 cups of cooked, flaked fish)
2-1/2 cups diced potatoes
2 tablespoons unsalted butter
2 large eggs
salt and pepper
Rinse the fish in cold water, then transfer to a shallow casserole dish and cover with cold water. Allow the fish to soak up the water, changing the water a few times as needed, until thoroughly re-hydrated, up to 24 hours. Drain and flake the fish. Boil it with the peeled and cubed potatoes until the potatoes are tender. Drain. Put back on the fire momentarily to dry completely. Mash the mixture, add butter and pepper and beat until fluffy. Add the eggs and continue beating.
Shape into 2-inch balls and drop into deep hot fat (375 degrees F) and fry until golden brown.
Codfish cakes may be made instead by dropping the mixture onto a hot, lightly greased griddle and browning on both sides. They are good served with fried tomatoes or tartar sauce.