Fishcakes – a Newfoundland tradition

Fish Cakes

           1 lb.                             Salted cod fish, cooked and flaked                                       

           1lb                               Potatoes, well scrubbed

           1 small                        Onions, minced

           2 tbsp                         Salt pork fat, chopped fine                                        

           1                                  Egg, beaten

           TT                                Salt and pepper

           As needed                  Clarified butter, for frying

           As needed                  Flour, for dusting

Procedure:

1. Soak salt cod in cold water overnight.
2. Drain off water, cover with fresh water and add scrubbed potatoes.  Bring to a simmer.
3. When potatoes are fully cooked, drain and set fish aside.
4. Flake the cooked fish. Put aside.
5. Peel and mash potatoes.
6. Render salt pork fat.
7. Over low heat cook onions until tender, about 5 minutes.
8. In a large bowl, add the onion, salt and pepper to taste, and fish to potatoes; mix together and allow to cool.
9. Add egg and mix until combined.
10. Shape into cakes and dust with flour.
11. Preheat the butter in a sauté pan. Pan-fry the fish cakes in the hot butter until golden brown on one side, then turn and brown the other side. Each side will take just a few minutes. You are only trying to get the ingredients hot. Everything is already cooked.
12.  Serve 2 cakes per portion with tartar sauce and a wedge of lemon for garnish.