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Captain Duarte's Salt Cod Cakes

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"Based on my father-in-laws recipe, these fish cakes use salt cod.  Trust me, it is worth the effort to find the salt cod.  The slight saltiness of the cod brings out a whole new dimension of flavor.  Who knows fish better than a Portuguese fishing Capt?  Even Emeril would be proud!  Serve with a good tartar sauce."

1 pound salted cod fish

2 large potatoes, peeled and cubed

1 teaspoon seafood seasoning

ground black pepper to taste

1/2 cup chopped fresh parsley

2 eggs, beaten

1 large onion, finely chopped

1/2 cup all-purpose flour

1/4 cup olive oil for frying

1.  Place the salt cod into a bowl and cover with cold water.  Refrigerate for 8 hours.  Pour off the water and replace with fresh water every 2 hours.  After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.

2.  Place the cod and potatoes into a large pot and cover with water.  Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes.  Drain and allow to cool for 10 minutes.

3.  Place the potatoes and cod into a mixing bowl.  Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher.  Stir in the eggs and onion until evenly combined.  There should still be pieces of cod and potato in the mixture.  Form into golf ball-sized pieces, and roll in the flour.  Press between your palms to flatten slightly.

4.  Heat the olive oil in a large skillet over medium-high heat.  Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side.  Drain on a paper towel-lined plate.  Makes 18 cakes.

 

Recipe provided by www.Allrecipes.com

Recipe submitted by NainInCandia