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Gloucester Cod Fish Cakes




Source of Recipe


“Treasured Recipes from All My Kitchens” 1989


List of Ingredients




1-lb. salt cod
3 potatoes
1/2 c. cream
2 eggs


Recipe



Have two saucepans to use alternately. Rinse the fish under cold water. Put fish in saucepan and cover with cold water. Bring to a simmer slowly ( about 7 minutes). Strain fish.

Put fish in clean saucepan, cover with cold water and bring slowly to a simmer again while washing first saucepan.

Repeat simmering of fish twice more, using clean saucepan each time. Drain fish, put into electric mixer and let it become shredded like pieces of thread.

Meanwhile cook the potatoes until soft, drain very well, add to fish in the mixer and beat until smooth. Add the two beaten eggs. Add the cream and beat till light and fluffy. Form into 2 inch flat cakes for breakfast patties or 1 inch balls for cocktails. Deep fry in 375 oil until golden brown and crispy on the outside.

Serve with Baked Beans. In New England this was a typical Saturday Night Supper or a hearty breakfast before working hard on the docks or fishing boats all day.