-
1
Preheat oven to 300 degrees.
-
2
Liberally coat cod with about 3 tablespoons salt on each side, and allow to rest for 15 minutes.
-
3
Rinse with cold water and pat dry with paper towels.
-
4
Place cod in an 8 by 12 baking dish or jelly roll pan.
-
5
Pour olive oil and milk over cod, and lay thyme sprigs and garlic on top.
-
6
Cover with foil and bake until fish is just cooked and begins to flake, about 20 minutes.
-
7
When fish has cooked, remove cod and reserve thyme and cooking liquid; discard garlic.
-
8
While fish cooks, place potatoes in a large pot and add cold water to cover and 2 tablespoons salt.
-
9
Bring to a boil and cook until tender, about 20 minutes.
-
10
Drain well and return to pot.
-
11
Place over very low heat for about 4 minutes to get rid of excess moisture.
-
12
Remove from heat; mash in pot until smooth.
-
13
In a large bowl, whisk egg.
-
14
Stir mashed potatoes, little by little, into egg.
-
15
Add leaves (not stems) from reserved thyme.
-
16
Using a fork, flake cod and fold it into mashed potatoes until well blended.
-
17
If batter is too stiff, mix an extra 1/4 cup to 1/2 cup cod cooking liquid into the remaining batter.
-
18
If it does not hold together, add up to 1/4 cup matzo meal.
-
19
Season to taste with pepper.
-
20
Cover and refrigerate for 30 minutes.
-
21
Fill a large skillet with about 1/4 inch vegetable oil, and place over medium-high heat.
-
22
Using a 1/2 cup or 1/4 cup measuring cup, measure a portion of cod-potato mixture and shape into a 1/2 inch thick disk.
-
23
Coat disks in matzo meal or bread crumbs.
-
24
Fry until golden, turning once, about 2 minutes a side.
-
25
Repeat with remaining batter and drain on paper towels.
-
26
To serve, reheat if necessary on a baking sheet in a 350-degree oven.
