0.0 – 0 reviews • Portuguese Recipes
| Level: |
Intermediate |
| Total: |
2 days 1 hr |
| Prep: |
30 min |
| Inactive: |
2 days |
| Cook: |
30 min |
Ingredients
- 10 ounces thick salt cod
- 8 ounces floury potatoes (russets)
- Butter
- Milk
- 3 heaped tablespoons finely chopped parsley
- 1 heaped tablespoon finely chopped mint
- Freshly ground black pepper
- 3 eggs, separated
- 1 tablespoon Port
- Oil for deep frying
Instructions
- A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
- Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
- While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
- When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
- Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
- Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.