10 oz Salt cod; thickly sliced
8 oz Floury potatoes
Butter
Milk
3 tb (heaped) parsley; finely
-chopped
1 tb (heaped) mint; finely
-chopped
Freshly ground black pepper
3 Eggs; separated
1 tb Port
Oil for deep frying
A day or two before making the fish cakes, put the cod to soak in cold
water. Change the water four or five times during this period.
Drain the cod and rinse it well under cold running water. Cover with fresh
water in a saucepan, bring to a boil and simmer for 20 minutes or until cod
is soft. While the cod is simmering, cook the potatoes in their skins, then
peel and mash with butter and milk. When the cod is ready, drain it
thoroughly and remove the skin and bones. Shred the cod with a couple of
forks. Add the creamed potatoes, parsley, mint, pepper and egg yolks, and
the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into
the cod mixture. Take a lump of the mixture, about the size of a small egg,
and mold it in your hand to make a torpedo shape. Deep fry in 375 degree
oil until crisp and brown all over. Drain on paper towel and serve hot.
Yields
1 Servings