Stamp and Go

Codfish Cakes

Preparation info
  • Makes about


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ½ lb. salt codfish
  • 4 oz. plain flour
  • 1 teaspoon


Put the codfish in a bowl, cover with warm water and soak for 2 hours or longer, according to the saltiness and hardness of the fish. Drain, rinse and place in a saucepan with boiling water to cover. Simmer gently, covered, until the fish is tender, about 15 minutes. Drain fish, remove its bones and skin, and shred it finely.

Sift the flour, baking powder and salt together. Combine the