- 1 pound of boneless codfish cut into small pieces (from the 1lb, 2 cups of shredded codfish)
- 1 1/4 cup of flour
- 1 1/4 teaspoon of baking flour
- Three sprigs of scallions
- 1/4 green pepper
- One medium sized onion (more if desired)
- One small white potato
- One egg
- One Tbs of dry parsley
- One teaspoon of thyme
- 1/4 teaspoon of garlic powder
Two tablespoons of tomato sauce
Optional: hot peppers or hot sauce for the true codfish aficionado
Cut the 1 pound of codfish into small pieces. Boil for 1/2 hour. Throw off that water to de-salt. Add fresh water and boil again for 1 hour. Remove codfish from the water. Save the water. once the codfish is cooled, shred it into small pieces.
Cut up green pepper, onion, scallions, potato, and egg. Blend together in a blender.
Add the codfish along with the herbs and tomato sauce.
Use the water from the codfish to moisten the mixture.
Add the flour gradually. If it thickens too much, simply add a little more codfish water.
Take a teaspoon of the mixture and drop it into hot deep oil. Fry as many little codfish cakes as your frying pan will hold until brown.
The recipe should fill a full house of 8 – 10 hardy eaters.
What Makes it Special?
Conrad Elerton Evelyn is my dad who passed at age 95 having lived a great life. When people heard Connie was making his out of sight codfish cakes, the house would fill.
Connection to Princeton
Facilitate Black Voices Book Group, Board VP & Managing Director the Paul Robeson House of Princeton, Member of Witherspoon Street Presbyterian Church
Submitted by Denyse Leslie
Photo shared by Denyse Leslie