The Dish: Lindsey's -- Codfish Cakes

Codfish Cakes
Serves 4 people
1 ½ lb. diced potatoes - boil 15-20 minutes or until fork tender
1 ½ lb. fresh Codfish - simmer covered with ½ cup of water on low heat for 7 minutes, drain liquid into a 1 cup container and save.
Pinch of salt
Pinch of white pepper
1 Cup Flour
Egg Wash = whisk 2 eggs + ½ cup milk in separate bowl
2 Cups of Cracker meal or 2 Cups Golden Dip Fish Fry
¼ cup vegetable oil - heated in a large frying pan

After potatoes are cooked, drain, place in mixing bowl take a ¼ cup of saved liquid from fish and add to potatoes with a pinch of salt and white pepper.  Mash the potatoes, they should be a little moist not too wet and not too mashed, it should have a few lumps.  Add your fish and roll it into the potatoes with a spoon.  Mix well.  It should be an even blend of potato and fish.  Make into 4 oz. patties.  Gently dip Codfish Patties in flour, then egg wash, and then cracker meal.  Pan fry the patties in ¼ cup hot vegetable oil.  Cook each side for 3 to 5 minutes over medium heat until golden brown.  Serve immediately and top with Stewed Tomatoes (see recipe below) and a side of your favorite baked beans.  Enjoy!

Stewed Tomatoes
1 Tablespoon Olive Oil
1 Quart canned whole peeled tomatoes with juice
1 Tablespoon diced white onion
1 Tablespoon diced celery
Pinch of:
Basil
Oregano
Thyme
Black Pepper
Parsley
1 teaspoon sugar
1 Tablespoon corn starch

In a 2 quart pot sauté celery and onions with a Tablespoon olive oil until al dente. 
Mix in all remaining ingredients and simmer for 30 minutes.

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