- 12 ounce package of salt fish, any
type (this is usually found in the fish
section of the market)
- 5 or 6 medium potatoes, peeled
- 2 tablespoons margarine
- 1/4 teaspoon pepper
- 2 medium eggs
- fat for frying
Remove the fish from it's package. Rinse
it under cool running water to remove the
outer layer of salt. Look at it carefully
and pluck out any stray bones you may see.
Some folks use tweezers to do this, but I
just use strong fingers. Place the fish in a
bowl and fill the bowl with tap water. Soak
for about an hour, changing the water once
or twice during the soaking period.
Meanwhile, peel the potatoes. When the fish
is done soaking, combine it and the potatoes
in a large pot of hot water. Bring the water
to a boil over high heat. Reduce the heat,
and simmer for about 40 minutes, or until
the potatoes are tender. Drain off the
water.
Look at the fish, which will be quite tender
by now, and pull out any remaining bones you
may find. Now mash the potatoes and fish
together with a potato masher, or electric
beaters. Add the margarine, pepper and eggs
and continue mashing until the mixture is
relatively smooth.
You may deep fry or pan fry this mixture, as
you prefer. To deep fry, drop the mixture
into deep hot fat by spoonfuls and fry until
golden brown, about 2 minutes. To pan fry,
heat some bacon grease or margarine in a
large skillet. Drop the fish mixture by
patty size spoonfuls into the fat. Coax the
fish mixture into a flat, round shape while
it is cooking. Brown on both sides and serve
hot.
I like to make the fish/potato mixture well
ahead of time, and then chill it until I am
ready to prepare it. These are traditionally
served at breakfast, but they are also good
at lunch or supper. This is a 300 year old
recipe, dating from the time when fish had
to be salted to be preserved.
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