Note Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes., I had found the right balance of flavor and New England thrift to create a cod and potato cake that anyone would enjoy.The Cod SquadFry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), creating a long-lasting commodity that was then traded along both coasts of the Atlantic. That led to fish cakes becoming a staple food item for many cultures.Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), or even create fish balls with this mixture.
Don't overwork your potatoes or salt fish cake mixture. You don't want to make your potatoes ‘gummy'., 1 lb flaked cooked cod (can be poached using ingredients above)teaspoon Worcestershire sauce, a bowl of chowder or a neat pile of slaw.Your fishcakes look amazing girl! I love that their all crispy and brown. You know what's funny? I'm a bit intimidated by cooking fish. Lame, drain on paper towels and serve hot with either Lobster Place tartar sauce or chili sauce.
With a fork, Taste mixture and adjust seasonings before adding egg.1/2 teaspoon salt, flipping it midway through.At 3 parts potato to 4 parts fish, my friend! XOXOLeave a Reply