Fishcakes

By John, 9 March, 2014
Description
Fishcakes

Here's a version of the New England and Canadian Maritimes classic, often served for breakfast with Baked Beans (but they're great with fried eggs, too!

You can buy fishcakes in a can. It's easier than making your own. But they're disgusting.

Some restaurants, especially clamshacks, sell fishcakes. In many cases they're no better than the canned ones. Sometimes they're 9-parts potato with a hint of fish essence.

These are not hard to make, and you get enough servings that it's worth your while. The mixture keeps in the fridge for some days so you can fry up a few fishcakes when you want them.

For a simpler, more historical version, see Yankee Fish Cakes. 

Yield
24 Servings
Preparation time
1 hour
Ingredients
1 1⁄2 lb Salt Cod (freshened overnight)
1 1⁄2 lb Potatoes (boiled and peeled, mashed)
1⁄2 Onion (chopped)
1⁄2 t Black Pepper (fresh ground, to taste)
2 Egg Whites (lightly beaten)
2 T parsley (minced)
3 c Bread Crumbs (for coating)
Instructions
  1. Soak the fish overnight in fresh water in the refrigerator. Change the water several times, until it no longer tastes very salty.
  2. Boil the potatoes until soft. You will be mashing them.
  3. Bring the fish to a simmer and simmer for 5 minutes, then turn off the heat.
  4. Saute the onion in a little butter, just enough to soften.
  5. Lightly beat the eggs.
  6. Drain the fish and flake it apart. Discard the skin and all bones. Chop the fish as finely as you like.
  7. Drain, peel, and mash the potatoes.
  8. Add the onions to the eggs, then the fish, and ultimately the potatoes. Mix well. It's a good idea to do this by hand, because you may still find little bones.
  9. Add a dash or two of pepper and the minced parsley, then chill the mixture for a little while.
  10. Taste the mixture and add salt if needed.
  11. Form cakes 2-3 inches in diameter and 1/2-inch thick. Coat with breadcrumbs and fry in a hot skillet 3-5 minutes on each side.
  12. Serve hot.