Codfish Cakes

Recipe from The Philadelphia Inquirer,

Anthony's Codfish Cakes

Makes 35-40 cakes or 10-12 servings

1 pound salt cod

3 to 4 medium Yukon Gold potatoes

1/2 cup chopped onion

1/2 cup chopped parsley, plus more for garnish

Dash of hot pepper sauce

2 to 3 eggs, beaten

Salt and pepper to taste

Oil for deep frying

1. Soak the salt cod in water for 18 to 36 hours, stored in the refrigerator. Change the water several times, and check the cod by tasting a bit. You want it to be rehydrated and still salty, but not inedibly so.

2.   Drain the fish from the soaking water and rinse it. Put fish in a 5-quart pot with the potatoes. Cover with water and bring to a boil. Lower heat and simmer 15 minutes. Remove fish with a slotted spoon and let cool a little. Leave potatoes to cook until you can pierce them with a fork.

3.   Mince the cod. Peel and mash the potatoes. Combine cod and potatoes in a bowl with onion and parsley, hot pepper sauce to taste and eggs. Season with salt and pepper to taste, keeping in mind that the fish is salty already, and mix thoroughly. Make sure the mix is not too dry; if it is, add an extra egg.

4.   Heat a 2½-quart pot with about 5-6 inches of oil to about 350 degrees. Shape cod mixture into flattened egg-shaped cakes. Lower a few in the pan and fry them in batches until golden brown. Drain on paper towels. If not serving right away, they can be stored on a rimmed baking sheet and reheated in the oven before serving. Transfer hot cakes to a platter. (They're also great at room temperature.) Garnish with parsley.