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1
Soak the salt cod in cold water.
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2
Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance.
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3
First, wash off excess salt under cold, running water.
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4
Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times.
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5
Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
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6
Poach the salt cod.
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7
In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer.
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8
After 5 minutes, add the drained soaked codfish and enough water to cover the fish.
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9
Bring to a simmer.
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10
When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds).
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11
Let stand for 10 minutes or until you are ready to use it.
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12
Drain the fish and flake it into a bowl.
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13
In a separate bowl, mash the potatoes.
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14
Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod.
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15
The portions are up to you, more potato than fish is usually the norm.
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16
Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc.
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17
In a cup, beat eggs with a pinch of salt.
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18
Beat 3/4 of eggs into the fish and potato mixture.
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19
Add more egg by drops if mixture is very stiff.
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20
Add a little cornmeal if the mixture is too wet.
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21
Let cool 20 minutes for easy forming.
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22
In a frying pan, heat about 1/2-inch of butter or bacon grease.
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23
Shape cod mixture into small patties, being sure to flatten out the centers.
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24
Just before placing in the frying pan, coat patties with cornmeal.
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25
Fry 2 to 3 minutes on each side until browned.
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26
Remove to a tray lined with paper towels.
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27
Keep warm in 200 degree F oven while frying the remaining.
