50 Recipes, #48: Salt cod cakes

[nonelvis]

I've never cooked with salt cod, and since it's plentiful this time of year (presumably because so many Catholic families around here use it in the Feast of the Seven Fishes), I figured it was long past time to try making something with it myself. I used a recipe from Jasper White's Summer Shack Cookbook, which could not have been easier and made absolutely lovely cod cakes. All we needed on the side was homemade tartar sauce and some broccoli rabe steamed with garlic, hot pepper, and olive oil. Perfect.

Comments

[iko.livejournal.com]

Are cod cakes dry or moist?

My mother made some silverfish fritters (tortang dulong) over the weekend for me and I realized that I don't like lumpy, moist seafood-based cakes. I really like them very dry, well-fried, and dipped in garlic-flavored vinegar over rice. Mm.

[nonelvis]

They're a little of both -- crispy on the outside, moister on the inside. If you're after pure crispness, they're probably not what you want. (I very nearly ended up using this recipe, though, which it sounds like you might enjoy more.)