COD AND CHAPLURE OR THE ART OF SIMPLE FISH CAKES
“A few weeks ago, after having been assigned the plate I was to prepare for Katherine’s Portuguese themed birthday dinner party, it came to my attention that making Bolinhos de bacalhau (cod balls) required 48hrs of soaking salted fish. I grew up in a home where meals were always prepared from scratch and time consumption was not an excuse for delving into prepared and frozen foods. However, in this case, I needed an easier alternative; I was super busy at work and I looked for a recipe for cod balls about 3 hrs before the said dinner party. Still, I did not resort to ready-made food and instead developed a plan B (aka calling a friend for help). Finally, I was told that fish cakes would be a seamless swap and so Google provided me with a recipe that could be done within an hour and that did not require me to run all over the city for ingredients.” – Julie-Anne
1 large Russet potato
1 lb of cod
1 egg , beaten
1/4 cup minced green onions
2 tbsp minced fresh parsley
1 tbsp chopped fresh dill
1 tbsp light mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 dash hot pepper sauce (whichever one you like)
1/2 cup finely chopped dry breadcrumbs
1 cup vegetable oil for frying
“This recipe was meant to be a side dish, but as we were going to be quite a few people I decided I would make a double batch. I have the bad habit of reading recipes for the first time as I am cooking, resulting in a lot of improvising and running around. Somehow, the results have confirmed that cooking should be about having fun and being free to experiment. So with a glass of wine in one hand and a kitchen filled with cooking companions, I embarked on my culinary journey.”
- Peel and chop the potato into cubes (the smaller they are the quicker they will cook).
- Cook the potato in the boiling water until tender (15 to 20 min).
- Take out the potato cubes and keep the water in the pot. Mash the potato (mine was soft enough to just use a fork).
- In remaining water, poach the fish with the heat on medium-low for 5 minutes or until fish flakes easily when tested with fork.
- Drain the fish and flake it (here again I used a fork.. the recipe said to use a “food processor until smooth”, do as you wish but if like me you want to spare your friends some additional dish washing then stick to the fork).
- In a large bowl, mix the mashed potato, the fish, a beaten egg, the freshly chopped parsley, dill, and onions, mayonnaise, salt, pepper and hot sauce.
- Pour some bread crumbs in a plate.
- Take the mixture and make small rounded patties (about 1-1/4 inch in diameter) and press the patties into the crumbs, coating all sides. Lie them on a separate plate.
- Heat up half an inch of oil in large nonstick skillet (the oil has to be very hot).
- Over medium-high heat cook the fish patties for about 2-3 minutes on each side or until they become golden brown.
“The resulting fish cakes were paired with an improvised aioli for dipping (ask Aurelie for her recipe). These little fish patties turned out to be what many people called “a great success!!”
(Recipe based on the following: http://www.canadianliving.com/food/fish_cakes.php )