Cod fish cakes, old school style. Fishy Place(pre Legal Seafood) and S&S.
Does anyone have a good COD FISH CAKE recipe that is similar to the ones you could get at The Fishy Place(pre Legal Seafood) in Somerville or S&S in Cambridge going back about 35 years or so? I make good fish cakes but, there is just something missing.
2 cups flaked codfish, leftover or steamed (about 1 pound)
1/2 c. minced onions
1/2 c. dry bread crumbs
2 eggs, beaten
1 Tbsp. fresh lemon juice
1/2 tsp. salt
Combine all ingredients and fry in shallow pan in oil, margarine or butter, 5 minutes or so on each side or until golden brown.
My grandmother (from Boston) never used salt cod, just leftover fried fish.
I buy the salted cod in the wooden box but if you have Italian or Portuguese markets you can probably find it unboxed. Wash the salt off the cod and then soak it in cold water -- I keep it in the frig -- changing the water three or four times for 24 hours. Rinse it once more and then poach in fresh water until it flakes. Separately, boil potatoes with garlic, no salt, and then mash with olive oil and a good amount of black pepper -- add some Parmigiano if you like. (I usually use leftover mashed potatoes but this recipe is starting from scratch.) Put the cod into the food processor and whir until fluffy, then add an equal quantity of the potatoes and combine. Form into patties (small for an appetizer, large for a main course) and refrigerate for a bit if possible. You can fry them either plain, dusted with flour or coated in bread crumbs. Fry them in olive oil (not deep fried) until brown. I serve them with nothing but a good grind of pepper. (My mother would not have used the garlic or cheese and she would not have fried them in olive oil but maybe Crisco.)
[I think this one lacks thyme
VERY old time versions which the modern palate would find bland
Emeril's version which looks quite different
I have never had SS fish cakes, but do enjoy the ones from the Courthouse. When I make them at home, I prefer to add more "zing" so that I don't have to depend on tartar sauce.