Ingredients
- 1 cup milk
- 1 small onion, peeled and sliced
- 1/4 teaspoon black peppercorns
- 1 lb. cod fillets
- 2 cups mashed potatoes
- 2 cloves minced garlic
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional)
- 1 egg, beaten
- 1/2 cup flour
- 2 eggs, beaten (for breading)
- 1 cup fine breadcrumbs
- butter or oil
Directions
Pour milk into a large saucepan. Add sliced onion and peppercorns. Bring liquid to a simmer. (Do not boil.) Lower heat and simmer for 5 minutes. Add cod fillets and simmer for 7–10 minutes depending on thickness of fish.
Remove pan from heat and allow fish to cool in the liquid. Remove fish with a slotted spoon. Reserve liquid.
Pass mashed potatoes through a sieve or food mill.
Flake fish into a large mixing bowl. Be sure to remove all bones. Add mashed potatoes, garlic, parsley, salt, and pepper and combine well. Add Parmesan if desired.
Add one beaten egg to bind the mixture. If mixture is too dry, add some reserved milk from the poaching. If mixture is too wet and sticky, add a little flour.
Divide mixture into eight equal portions.
Using floured hands, form each portion into a flat cake.
Prepare 3 bowls: one with flour, one with two beaten eggs (for breading), one with breadcrumbs.
Coat each fish cake with flour. Dip cake in egg, then coat with breadcrumbs. Repeat with each cake.
Heat butter or oil in a large skillet. Fry fish cakes for about 5 minutes on the first side, or until golden brown. Flip cakes and brown for 4–5 more minutes.
Serve hot with a side of vegetables or a salad.
Adapted from irishamericanmom.com
Makes 4 servings.
