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 1 day, changing water 3 times
||boil about 40 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 cut up
||salt and pepper
|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 1 day before cooking, start soaking the fish. Change the water every 12 hours or so, including before cooking.
- Boil the fish until flaky and tender. Maybe 40 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.
- 1.5 kg of cod
- started soaking Friday (2023-03-31) morning, probably around 7:30
- replaced water Friday evening, probably around 19:30
- replaced water Saturday morning, probably around 10:30
- 20 oz of onions, including peels
- boiled fish for about 30 minutes. Flaked, but flakes were pretty firm and tasted maybe too salty. Drained water (mostly) and refilled
- rebrought to a boil. Cooked another 10 minutes. Some tested fish quite unsalty. Some close to original. Water was mildly salty. Drained water (mostly) and refilled
- rebrought to a boil. Cooked another 20 minutes. Turned off heat and let it sit while getting potatoes ready.
- .85 lb of pork fat. Removed rind. Maybe a little more than .5 left. Divided in 2, and froze half.
- checked up fat. Rendered on low. Removed chunks. Poured liquid out so salt sediment would settle. Wiped pan. Put in onions and some fat liquid to fry
- repeated with rest of onions
- flaked fish. Didn't taste too salty
- mixed it all up
- made 25 136g cakes
- they're pretty good!