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1
Place cod in a bowl and cover with cool water.
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2
Soak for 6 to 8 hrs, changing the water once or possibly twice.
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3
Drain, rinse very well and pat dry.
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4
Shred fish with your fingers.
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5
Pour 3 inches of water into a medium saucepan and bring to a boil.
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6
Add in the diced potatoes, and cook till tender, 10 to 12 min.
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7
Drain the potatoes, return them to the pan briefly.
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8
(The heat from the pan will evaporate excess moisture from the potatoes.)
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9
Mash the potatoes till smooth, then whisk in the butter.
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10
Stir the cod into the mashed potatoes.
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11
Stir in the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger and pepper.
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12
In a chilled bowl, whip the cream till it holds soft peaks.
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13
Gently fold the whipped cream into cod mix with a rubber spatula.
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14
Using two large soupspoons, form about 3 Tbsp.
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15
of the cod-potato mix into an oval fish cake.
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16
Set the cod cake on a baking sheet and repeat with the remaining potato mix.
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17
Spread the breadcrumbs on a plate.
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18
Beat the egg in a wide, shallow bowl.
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19
Dip each cod cake into egg, turning it gently to coat all sides.
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20
Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides.
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21
Set the coated fish cakes on a baking sheet.
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22
Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil.
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23
When the oil is warm - a corner of a cod cake will give off a lively sizzle when dipped in the oil - add in as many of the fish cakes to the skillet as will fit without touching each other.
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24
(You may need to do this in two batches.)
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25
Cook, turning once, till golden, about 5 to 7 min.
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26
Remove the fish cakes with a slotted spoon and drain them on paper towels.
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27
If necessary, repeat with the remaining cod cakes.
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28
Serve hot.
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29
This recipe yields 4 servings.
