280g/10oz thick salt cod 225/8oz floury potatoes butter and milk for potatoes 3 heaped tbsp finely chopped parsley 1 heaped tbsp finely chopped fresh mint freshly ground black pepper 3 eggs, separated 1 tbsp port (optional) oil, for deep frying
1. A day or two before you are making the fish cakes, put the cod to soak in cold water for 24-36 hours. Change the water four or five times during this time. 2. Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to the boil and simmer for about 20 minutes or until the cod is soft. 3. While the cod is simmering, cook the potatoes in their skins, then peel and mash them with a little butter and milk. 4. When the cod is ready, drain it thoroughly and remove the skin and bones. 5. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, black pepper and egg yolks, and the port, if using. 6. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture. 7. Take a lump of the mixture, about the size of a small egg, and mould it in your hand to make a torpedo shape. 8. Deep fry in very hot oil until crisp and brown all over. Drain on kitchen paper and serve hot.