New England Codfish Cakes

Ingredients

• 1 ½ pounds fresh skinless, boneless cod fillets
• Salt and freshly ground white pepper to taste
• 1 ½ pounds potatoes, preferably russet
• ¾ cup peeled and sliced onions
• 1 egg, well beaten
• 2 teaspoons English mustard
• 1 teaspoon Worcestershire sauce
• 4 tablespoons grated onion
• ⅓ cup all-purpose flour
• 4 tablespoons vegetable oil, approximately

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    447 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 36 grams protein; 124 milligrams cholesterol; 400 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
2. Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
3. Drain potatoes well and mash them coarsely.
4. When fish is cool enough to handle, flake it with a fork.
5. Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
6. When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
7. Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

1 hour