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Cod fish cakes, old school style. Fishy Place(pre Legal Seafood) and S&S.

j
josephlapusata Nov 20, 2013 01:16 PM

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.

  1. elegraph Nov 21, 2013 07:51 PM

    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
    pepper
    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.

    1. e
      escondido123 Nov 20, 2013 03:54 PM

      I make potato/fish cakes using dried cod just like my mother did in New England. Are you looking for that kind of recipe?

      4 Replies
      1. re: escondido123
        j
        josephlapusata Nov 20, 2013 04:46 PM

        Yes please. I am from Boston.

        1. re: josephlapusata
          e
          escondido123 Nov 21, 2013 09:16 AM

          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.)

          1. re: escondido123
            j
            josephlapusata Nov 21, 2013 09:30 AM

            Thank you, that soungs good.

            1. re: josephlapusata
              e
              escondido123 Nov 21, 2013 09:43 AM

              Smaller ones freeze well and reheat fine in the microwave.

      2. s
        smtucker Nov 20, 2013 02:16 PM

        http://www.saveur.com/article/Recipes/Salt-Cod-Cakes
        [I think this one lacks thyme

        ]

        http://www.newenglandrecipes.org/html/fish-cakes.html
        VERY old time versions which the modern palate would find bland

        http://www.recipegoldmine.com/ccl/legal-seafood-fish-cakes.html
        post-Legals

        http://www.foodnetwork.com/recipes/em...
        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.

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