Codfish Cakes

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Salt-cured codfish is available in a few markets and Italian delicatessens. It is generally packaged in small wooden 1-lb boxes or 1-lb packages in the refrigerated section. it may be freshened before use to get rid of excess saltiness; this is done by soaking overnight or at least 6 hours in several changes of cold water.

  • Contributed Catsrecipes Y-Group
  • The Fannie Farmer Cookbook
  • Author: Marion Cunningham
  • Typed By: Susan Godfrey <>
  • 15 Cakes



  1. When you have freshened the salt cod, simmer it for 10 minutes in a pan with water to cover.
  2. Drain, and flake the fish or chop it in a food processor.
  3. Add the potatoes, cream, butter, and pepper and blend well.
  4. Put into cakes about 2½ inches in diameter.
  5. Melt half the shortening in a large skillet over medium-high heat.
  6. When it is hot, put in as many cakes as possible without having them touch.
  7. Fry quickly on each side until golden-brown, then remove.
  8. Add remaining shortening and fry rest of cakes.
  9. Sprinkle cakes with parsley and serve immediately on a warm platter.