Ingredients
|
¼ Lb. |
|
Salt Cod or |
|
1 Tbsp. |
|
Cod Paste or |
|
1 Tbsp. |
|
Fish Flakes |
|
1 to 1¼ Lb. |
|
Potatoes |
|
2 Tbsp. |
|
Milk |
|
¼ cup |
|
Crushed Crackers |
|
2 |
|
Eggs |
|
½ tsp. |
|
Black Pepper |
|
|
|
Vegetable Oil for Frying |
|
|
|
Saltine Crackers |
|
|
|
Yellow Mustard |
Directions
Makes 16 to 20 coddies
If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change
the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for
10 to 15 minutes. Drain and break with a fork; cool. Peel, dice and boil
potatoes until cooked. Drain, mash with 2 tablespoons milk and cool. In a large
bowl, combine salt cod (or cod paste or fish flakes), potatoes, crackers, eggs
and black pepper and make into thin, palm-sized balls.
Flatten slightly and cook
in a pan filled with 1/4 inch of vegetable oil. Brown cakes on each side and
drain. Replace diminished oil between batches. To serve, place each coddie
on a saltine cracker, top with yellow mustard and place another saltine on
the top. Serve either warm or at room temperature.
