Fresh Fish Cakes. Easy and quick appetizer recipe for your party guest.
- 1 onion diced
- 1 cup flour
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- 1 small hot pepper finely diced
- chopped parsley, thyme and marjoram to taste
- 1 lb boneless, skinless salt cod
- 1 cup water
Prepare the salted cod by boiling in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork. Making into rounded balls.
In a bowl, combine the other ingredients. Stir until a thick batter forms. You may need to add more water or more flour to get the desired consistency. Add the cod until well coated.
Drop the batter by teaspoonful into oil, over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked. About 4 minutes until golden brown.
Drain on paper towels.
Fish cakes are best eaten hot!