NEW ENGLAND CODFISH CAKES

New England Codfish Cakes image

Provided by Pierre Franey

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds fresh skinless, boneless cod fillets
Salt and freshly ground white pepper to taste
1 1/2 pounds potatoes, preferably russet
3/4 cup peeled and sliced onions
1 egg, well beaten
2 teaspoons English mustard
1 teaspoon Worcestershire sauce
4 tablespoons grated onion
1/3 cup all-purpose flour
4 tablespoons vegetable oil, approximately

Steps:

Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
Drain potatoes well and mash them coarsely.
When fish is cool enough to handle, flake it with a fork.
Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 3 grams, TransFat 0 grams