Codfish Cakes And Baked Beans Recipes

Steps:

• 1. To freshened fish, soak in warm water for several hours, changing water three times. When ready to prepare recipe, simmer in fresh water until fish will flake easily.
• 2. Cook potatoes and mash together with codfish. Add other ingredients. Mix well. Shape into patties and fry in 1/4" oil in fry pan. (best if you can use a cast iron frypan)

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Steps:

• 1. Preheat your oven to 425 degrees... For the Fish Cakes: Place fish in 9x13 glass pan, sprinkle with salt and pepper and a few small splashes of lemon juice. Cover tightly with foil and bake for 25 minutes at 425 degrees. Remove from oven and set aside to cool, leaving the foil in place covering the fish as it cools.
• 2. While fish is baking, peel, chop and boil the potatoes...drain water, return potatoes back to the same pot and let the heat left over from stove burner "dry" the potatoes a bit, giving the pan a few shakes while "drying".
• 3. Add all the fish to the potatoes...(do not add the liquid from the bottom of fish pan) Mash the fish and potatoes lightly together with potato masher... but mix well.
• 4. Add the rest of the ingredients to the mash and mix well using your hands. The mix will be somewhat sticky. Form the mixture into hamburger size patties, about a 1/2 an inch thick ( you should get in the vicinity of 12 patties depending on your size) Once your patty is formed, coat the front, back and all around the sides of the cake with additional bread crumbs, then set prepared fish cakes on cookie sheets sprayed with Pam if baking.
• 5. You can either fry the patties, a few at a time in canola oil in a cast iron fry pan until golden brown...or you can bake them in the oven at 350 degrees in with the beans... (Fish cakes and Beans will take aprox 1 hour to bake in oven together)
• 6. Preheat oven to 350 degrees... For the Beans: In a casserole sprayed with Pam, mix all the bean ingredients together...do not cover...place in 350 degree oven with fish cakes and bake for 1 hour flipping fish cakes after a half an hour. Give the beans a few turns with a spoon when you flip the fish. Bake for an additional 30 min to make a total of 60 minutes of baking.
• 7. For the Tar-Tar Sauce: Mix all the ingredients well and chill for 2 hours...let sit at room temp 1/2 hour before serving
• 8. I hope you all enjoy my "taste of New England" !!

Steps:

• Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
• Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.