New England Cod Cakes

Total Time: 1 hr 14 mins Preparation Time: 1 hr Cook Time: 14 mins

Ingredients

• Servings: 6
• 1 lb cod fish fillet
• 1 cup milk
• 1/4 cup bottled clam juice
• 1 lb potato, peeled and cut into 2-inch chunks
• 1 tablespoon butter
• 6 slices bacon
• 1 onion, finely chopped
• 1/2 cup chopped flat leaf parsley
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• lemon wedge
• parsley sprig

Recipe

• 1 in a saucepan, gently simmer the cod in milk and clam juice over med-low heat, about 4 minutes, until the fish is opaque.
• 2 using a slotted spoon, transfer the fish to a large mixing bowl; reserve poaching liquid.
• 3 cook the potatoes in boiling salted water to cover until very tender, about 20 minutes; drain well and mash with butter and 2-4 tablespoons poaching liquid to make stiff mashed potatoes.
• 4 add potatoes to the bowl with the fish.
• 5 in a skillet, cook the bacon over medium heat 5-7 minutes or until crisp; drain bacon on paper towels, then crumble.
• 6 pour off all but 1 tablespoon of drippings, then cook onion in the drippings over medium heat, stirring until softened, about 5 minutes.
• 7 add the bacon and onion to the cod mixture along with the chopped parsley, thyme, pepper, salt, and egg.
• 8 using you hands, gently but thoroughly combine the ingredients.
• 9 divide the mixture into 6 parts and form each into a patty between 3-4 inches in diameter.
• 10 place the flour on a plate and dredge the patties to coat both sides.
• 11 place the patties in a single layer on a baking sheet; refrigerate at least 20 minutes or up to 4 hours.
• 12 in a big skillet heat the oil and cook patties until the bottom is browned and crisp, 5-7 minutes.
• 13 use a spatula to carefully turn the patties and cook until the other side is browned and crisp, 5-7 minutes.
• 14 serve the cod cakes with lemon wedges and garnish with parsley sprigs.