Recipe Detail Page

1. Rinse cod in cold water; immerse in bowl of cold water; cover. Refrigerate for 24 hours, draining and re-covering cod in fresh cold water every 4 hours, as possible. Drain and rinse.

2. Poach cod in simmering water to cover until it separates into large flakes when probed with a fork, about 10 minutes. Drain and let cool. Break into chunks and pulse in food processor until in fine shreds.

3. Meanwhile, peel and cube potatoes. In a covered saucepan, cook in boiling water until tender, 10 to 15 minutes. Drain and mash or rice until smooth.

4. While potatoes cook, melt half of the butter in small skillet; add onion. Fry over low heat until translucent, about 8 minutes. Stir in pepper.

5. Whisk the egg in a large bowl; mix in the cod, then the potatoes, onion mixture and parsley.

6. Using a ⅓-cup (80-mL) measuring cup, scoop up cod mixture and form into smooth pucks about 1 inch (2.5 cm) thick. Arrange on tray. To make ahead, cover and refrigerate for up to 2 hours. Spread bread crumbs on a plate. Press about half of the crumbs overtop cakes. Turn cakes and repeat with remaining crumbs, pressing in any loose crumbs.

7. Heat half each of the oil and remaining butter in a large skillet over medium heat. Fry half of the cakes until golden on both sides, about 10 minutes. Keep warm in the oven while frying remaining cakes in remaining butter and oil.