- 2 pounds OCI Salt Cod, skinned and boned
- 8 medium-sized boiling potatoes, peeled and cut into quarters
- 1 tablespoon butter
- 3⁄4 cup finely chopped onions
- 1⁄4 teaspoon freshly ground black pepper
- 1 teaspoon dried summer savory (optional)
- 1⁄2 cup all-purpose flour
- 1⁄4 pound salt pork fat, rind removed, cut into 1⁄4-inch dice
Beginning the night before you wish to serve the fish cakes, place the salt cod in a deep bowl and cover it with cold water. Soak the cod for at least 18 hours, changing the water once or twice.
Drain the fish and cut it into pieces. Place the fish in a large non-reactive saucepan. Cover it with cold water and bring it to a boil over high heat. Reduce the heat to low, cover and simmer for about 20 minutes or until the fish flakes easily. At the same time, in a separate saucepan, boil the potatoes in lightly salted water until they are quite tender. Drain the fish and the potatoes thoroughly and separate the fish into flakes.
In a large bowl, mash the hot potatoes with the butter. Stir in the onions, pepper and
savory (if you wish). Add the fish and combine well. Line a large baking sheet with waxed paper. Put the flour on another large piece of waxed paper. Scoop up a handful of the fish and potato mixture and, using your fingers, pat and shape it into a flat cake, about 3 inches in diameter and 3⁄4 inch thick. Dip each cake in the flour to coat it evenly on all sides, shaking off any excess. Place each flour-coated cake on the paper-lined baking sheet and continue to shape and coat the cakes until all the fish-and-potato mixture has been used. Refrigerate the fish cakes for at least 1 hour.
In a large heavy frying pan, fry the salt pork dice over moderate heat, turning them frequently, until they are crisp and have rendered all their fat. Scoop the pork dice out of the pan with a slotted spoon and discard them.
In the fat remaining in the pan, fry 3 or 4 cakes at a time, over moderate heat for about 5 minutes per side, turning only once, until they are crusty and well-browned. As they are done transfer them to a platter and keep them warm in a low oven until all the remaining cakes are fried.