Moores New England Codfish Cakes Food

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NEW ENGLAND COD CAKES



New England Cod Cakes image

Make and share this New England Cod Cakes recipe from Food.com.

Provided by quotFoodThe Way To

Categories     < 30 Mins

Time 25m

Yield 4-6 cakes

Number Of Ingredients 9

1 lb salt cod fish or 1 lb fresh cod, cooked and flaked
1 1/2 lbs yukon gold potatoes or 1 1/2 lbs russet potatoes
1/3-1/2 cup chopped onions or 1/3-1/2 cup scallion
1 1/2 teaspoons dry mustard
3 eggs, beaten
3 tablespoons soft butter, plus extra for frying
fresh ground black pepper
1 pinch cayenne (optional)
chopped herbs (such as parsley or dill) (optional)

Steps:

  • If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
  • Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
  • Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
  • Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
  • Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
  • Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.

Nutrition Facts : Calories 619.9, Fat 15.6, SaturatedFat 7.2, Cholesterol 353.9, Sodium 8089.7, Carbohydrate 36.4, Fiber 3.4, Sugar 2.4, Protein 79.7

MOORE'S NEW ENGLAND CODFISH CAKES



Moore's New England Codfish Cakes image

Try these with my baked bean recipe. The combination of sweet & salt is to die for. Complete the meal with steamed brown bread and cole slaw. (I'm thinking these might be a great appetizer by adding stiffly beaten egg whites, shaping into small balls & briefly deep frying. Stay tuned.)

Provided by yarnexpress

Categories     High Protein

Time 2h30m

Yield 16 cakes, 8 serving(s)

Number Of Ingredients 5

1 lb salt cod fish
2 lbs potatoes (a couple of oz more is fine)
2 eggs, well beaten with
1/2 teaspoon fresh ground black pepper
butter or bacon fat

Steps:

  • Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty-taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
  • Pare the potatoes but leave whole.
  • Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
  • Drain & separate the cod & potatoes.
  • Rice or mash the potatoes.
  • Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
  • Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was "over-freshened". Can be refrigerated at this point.
  • Shape the mixture into cakes about 2" in diameter & about ½" thick.
  • Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side-about 2 or 3 minutes a side.

Nutrition Facts : Calories 270.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 132.8, Sodium 4015.9, Carbohydrate 20, Fiber 2.5, Sugar 0.9, Protein 39.6

NEW ENGLAND-STYLE COD AND POTATO CAKES WITH TARTAR SAUCE



New England-Style Cod and Potato Cakes with Tartar Sauce image

Provided by Andrew Friedman

Categories     Egg     Potato     Fry     Hanukkah     Cod     Kosher

Yield Makes about 24 pancakes

Number Of Ingredients 10

1 pound skinless cod fillets (approximately 2 to 3 fillets)
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 cup coarsely grated onion, squeezed of excess moisture
1 teaspoon celery seeds
1/4 teaspoon celery salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Tartar Sauce

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
  • Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
  • Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with Tartar Sauce .

CODFISH CAKES



Codfish Cakes image

A food processor makes easy work of fish cakes, although they can also be made by hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds cod or scrod fillets, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco sauce, or to taste
1/3 cup dry breadcrumbs
Horseradish Tartar Sauce

Steps:

  • Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
  • Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
  • Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

NEW ENGLAND CODFISH CAKES



New England Codfish Cakes image

Provided by Pierre Franey

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 10

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

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