8 ounces Codfish fillets
2 cups All-purpose potatoes, peeled, cooked,
1 teaspoon Parsley, minced
1 teaspoon Chives, minced
1 tablespoon Unsalted butter, softened
2 tablespoons Heavy cream
to taste Salt and white pepper
1/2 cup Bread crumbs, dry
1/4 cup Butter, clarified
1 teaspoon Parsley, minced, for garnish
Poach the codfish until just cooked; drain and cool. Chop into 1/2-inch (1.2 cm) pieces.
Add the mashed potatoes, parsley, chives, mace, and white pepper and mix well.
Add the egg and mix again.
Form into 8 patties about 3/4 inch (1.9 cm) thick.
Dip both sides of each patty into bread crumbs to coat.
Heat butter and fry patties about 4 minutes on each side, until brown and crisp.
Drain on paper towels, garnish with parsley, and serve with Tartar Sauce (page 22).
For Codfish Balls:
Prepare the same recipe but roll mixture into 1-inch (2.54 cm) balls. Fry in hot oil and serve as hors d’oeuvre.