Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 10 ounces th salt cod
- 8 oz Floury potatoes
- 3 Heaped tablespoons finely
- 1 Heaped tablespoon finely
- 1 tb Port
- Oil for deep frying
- Freshly ground black pepper
- Butter
- 3 Eggs; separated
- Milk
Preparation
A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period. Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft. While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk. When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper and egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture. Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry in 375 degree oil until crisp and brown all over. Drain on paper towel and serve hot. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster. Recipe by: TWO FAT LADIES SHOW #FL1B06 Converted by MM_Buster v2.0l.
