All recipes evolve, but this entry, more than most on the site, is a combination recipe and "what we did so we can try to get a better/more consistent procedure in the future". We were cobbling together instructions like "5–6 good sized potatoes" with other recipes we found online.
|4 lb salt cod (in 2 fillets, not tiny pieces)
||soak for about 2 days, changing water 5 times
||boil about 40–45 minutes
||remove skin and bones, if any
||flake it up good
||mix it all up
||shape into cakes, about 136 g each
||fry 5+ minutes per side
|5½–6 lb potatoes, mixed white and russet
||peel and maybe quarter
|1½ lb onions
||peel and dice
||fry in butter or salt pork fat
||freeze 2½ hours in a single layer on a cookie sheet
||vacuum seal and freeze
|4 T summer savoury
- About 2 days before cooking, start soaking the fish. Change the water every 6–8 hours or so. We did not change the water right before cooking, though.
- Boil the fish until flaky and tender. Maybe 40 or 45 minutes. Should taste somewhat salty at this point. Of course, if it doesn't, it's too late.
- Boil or steam potatoes, so suitable for mashing.
- Fry the onions in butter (or better yet, first fry diced salt pork fat, then add onions).
- Remove any bones and skin from the cod.
- Mash potatoes.
- Flake cod up good.
- Combine fish, potatoes, onions, summer savoury, and eggs (for binding). We had to use the turkey roaster.
- Shape into 136 g patties or "cakes".
- Fry 5+ minutes/side in butter.
- Eat with Habitant or other green chow chow.
- Freeze remainder in a single layer on cookie sheet maybe 2½ hours before vacuum sealing.
Yield: about 26 fish cakes.
Considerations for next time
- add pepper
- do half as much
- cut the fish up before soaking
- use salt pork fat back; dice and fry before adding onions