Codfish Cakes and Bacon
From an old New England Cookbook
Living in Massachusetts where Codfish is "King", I have come to love this for breakfast, lunch or supper. Only make them with real hot mashed potatoes and salt codfish.
Serve with a little chili sauce or fresh lemon!
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- 2 c
- salt codfish
- 2 c
- hot mashed potatoes
- 1 Tbsp
- 1 c
- 1/2 tsp
- baking powder
- 1/8 tsp
1Soak the codfish in cold water for several hours. Drain and cover with fresh cold water and simmer until fish is tender. Drain. Remove any bones and chop the codfish.
2Combine all the ingredients, excepting the bacon, and beat until light. Cover and let stand overnight,in the refrigerator.
3In the morning mold the cakes about 1/2 inch thick. Fry 2 strips of bacon for each person. Drain on unglazed paper in a warm place. Fry fish cakes in bacon fat and serve with the crisp bacon.
4Codfish cakes are also delicious served with a tomato cream sauce.