I can't seem to get rid of this weird formatting, but don;t feel like rewriting.
I wrote this up for a friend, so i pass it on as it is, maybe a bit too detailed for this context. I'm not sure of the pound of fish, i have to figure it out, i did it by eye.
But the thing that makes them especially good is the home made tartar sauce.
We have very good lemony mayonnaise here (Calve' brand) - otherwise i would make it from scratch.
I chop up a little onion, lots of capers and a couple of dill pickles and mix together with good mayonnaise. Add little extra lemon. Put that out and you can fry chopped shoe leather and they'll eat it!
Ingredients
Fresh codfish (fillets are easier) about 1 pound
2 medium potatoes
1 medium onion
1 shallot
1 egg
a handful of grated parmigiano
some fresh parsley, chives, a possibly a couple of leaves of thyme, chopped –
a couple of heaping tbsp breadcrumbs, 2 – 3 tbsp, depending on how soft the mixture is
for breading:
another egg
a little pile of flour,
a little pile of breadcrumbs
oil for frying – about a finger deep – in a heavy
frying pan
Cut the potato and put on to boil with a little salt, and while it's cooking put the cod in another pot or
frying pan with a bay leaf, piece of onion, bit if thyme, and water to cover and poach till it till the flesh is opaque and flakes apart easily.
Drain the potatoes when they're tender and drain the fish when it's ready. Let the fish cool till you can handle it without burning yourself.
Mash the potatoes.
Flake the fish with your hands and add to the potatoes
Grate the onion and shallot on the larger holes of a grater and add
chop the herbs and add
Add the parmigiano and the egg and mix well.
It should be solid enough to form into a hamburger-like shape, without being sloppy. Add breadcrumbs as needed if it's too runny. You might also add a spoon or two of flour if it won’t get solid with the crumbs. I usually don;t have time but you can refrigerate them and it's easier to make the patties.
Beat the second egg in a soup bowl, as for an omelette.
Form into cakes, about 3 to 4 inches across and about ½ to ¼ inch thick. Dip into the flour, then the egg, then the breadcrumbs.
Heat the oil until a small piece of the mixture sizzles and forms bubbles around it when dropped in. Fry the cakes over medium heat until nicely browned and turn over and fry the other side.
Drain on paper towels or on a rack over a dish.
