New England Salt Cod Fish Cakes

Ingredients

• 1 lb boneless salt cod
• 1 1/2 lb russet potatoes, peeled and cut into chunks
• 1 medium yellow onion, finely chopped
• 3 tbsp unsalted butter
• 1 large egg, beaten
• 2 tbsp chopped fresh parsley
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 lemon, cut into wedges

Before you cook

• Soak the salt cod in a large bowl of cold water in the refrigerator for 24 hours, changing the water three times.
• Peel the potatoes and cut them into 2-inch chunks.
• Finely chop the onion and the parsley.

Steps

1. Drain the soaked cod and put it in a saucepan with fresh cold water to cover.
2. Bring the water just to a simmer over medium heat and poach the fish for 10 minutes, never letting it boil.
3. Drain the cod and let it cool, then flake it with your fingers, pulling out any bones or skin.
4. Boil the potatoes in salted water for 15 minutes, until a knife slides through easily.
5. Drain the potatoes and let them steam dry in the pot for 2 minutes.
6. Mash the potatoes coarsely, leaving some texture.
7. Melt the butter in a skillet over medium heat and cook the onion for 6 minutes, until golden at the edges.
8. Combine the flaked cod, mashed potatoes, cooked onion, beaten egg, parsley, black pepper, and nutmeg in a large bowl.
9. Mix with a fork until the cakes hold together, then taste and add salt only if needed.
10. Shape the mixture into eight cakes about 3/4 inch thick and dust them lightly with flour.
11. Chill the cakes for 15 minutes so they firm up.
12. Heat the oil in a large skillet over medium-high heat until it shimmers.
13. Fry the cakes in two batches for 4 minutes per side, until a dark golden crust forms.
14. Drain the cakes on paper towels and serve with lemon wedges.