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NY Deli Cod Fish Cakes

INGREDIENTS
2 to 2 lbs cod fillets from Safeway Roasted Garlic instant mashed potatoes Use both pouches from Betty Crocker ! o" bo# cup $talian fla%ored bread crumbs 2 teaspoons salt & tablespoons dried parsley flakes 'or cup fresh( and %ery finely chopped) * teaspoon commercial pre+,round black pepper 'or from pepper mill set at %ery fine) - e,,s( li,htly beaten Canola or other hi,h smoke point oil for fryin,

METHOD
.ayer the cod fillets into a /yre# casserole dish that0s at least -1 deep and 200 or more wide 'no problem if the fillets lay atop each other as you distribute them into the dish)! 3dd a half+cup of water to the dish and wrap a strip of wa# paper that co%ers the top! 4uck the wa# paper0s ends securely under the bottom! 5icrowa%e on 6i,h for * minutes! 7hile the cod is microwa%in,( heat - cups of water to a rapid boil 'omit any butter8mar,arine) in a 2+9uart saucepan! Remo%e from heat! Stir in * cup of milk and both pouches of potatoes :ust until well blended! .et stand about 2 minutes or until li9uid is absorbed; whip %i,orously with fork until smooth! 7hen the cod is done microwa%in,( drain off as much of the water as you can( then be,in /ulse processin, the cod in se%eral batches usin, :ust the Chop 'lower) blade of your processor! /ulse them until they reach about Grapenuts+si"ed ,ranular te#ture( but not totally pureed! 3s each batch is completed( scoop them into your widest bowl 'for easiest hand mi#in, that will soon follow)! .et fish cool for a few minutes! Be sure to break up any clumps 'these clumps are fully cooked and will break apart easily)! 4hen add all the rest of the in,redients : potatoes( bread crumbs( salt( parsley( pepper( and beaten e,,s! 5i# %ery well with your hands; spend at least < minutes on this mi#in,! 3fter scrapin, and rinsin, your hands( spread a 2+foot+lon, sheet of wa#ed paper on your counter! =eep a bowl of water close by! Use one hand to pluck out enou,h of the mi#ture to form about a 21 ball usin, the other hand 'keep this hand li,htly wetted) and place the ball on the wa# paper! Repeat the hand wettin, and formin, mo%es( then flatten all the round units into fry+ready fish cakes 4his will yield a bit more than 2& of the resultin, appro#! -1 diameter cakes each an inch thick 'preferably no thicker)! >ry them up in a %ery thin amount of only moderately hot oil! 4akes a minimum of unless you prefer a darker brown( partially burnt crust and hotter oil! to ? minutes per side(

.et the cakes cool( then free"e them all on - or & doubled+up paper plates in *+,allon slider+lock plastic ba,s! >or future dinners( microwa%e desired amount of fro"en cakes for about 2 minutes on 6i,h 'lon,er if needed)! @ou can mi# up a simple dill+ or tarra,on+based tartar sauce as a toppin, for your cakes usin, the followin,: ++ 5ayo( bit of finely minced onion( bits of minced pickle 'or teaspoon of relish)( dried parsley( dill or tarra,on 'your choice)( a few drops of 4abasco or hot sauce( li,ht s9uirt from a bulb of lemon :uice! Stir well A let it all marry+in for a few minutes!

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