Herbed Codfish Cakes

    • Our traditional fish cakes make a savory and easy week night supper. Arrowhead Mills Rice Flour keeps the cakes crisp and tender.
      • Yield:
      • 40
      • Ingredients:
        • ¾ pound dried salt cod
        • 1 Cup Arrowhead Mills Rice Flour
        • 1 teaspoon baking soda
        • ½ teaspoon sea salt
        • ½ teaspoon ground black pepper
        • ¼ teaspoon of turmeric powder
        • 1 Cup finely chopped onion
        • 2 green onions chopped
        • ¼ Cup cilantro chopped
        • 1 garlic clove minced
        • ¼ teaspoon scotch bonnet chili (be very careful when handling)
        • ¾ Cup milk
        • 1 large egg
        • Canola oil (for frying)
      • Directions:
        1. Place fish in a large bowl, pour enough cold water into the bowl to soak the fish for 4 hours.
        2. Soak for 4 hours.  Drain, cover with cold water and refrigerate overnight. Drain fish and shred finely.
        3. Measure 2 cups of shredded salt cod and set aside in a medium bowl.
        4. Combine egg and milk in a small bowl and set aside.
        5. Combine rice with baking soda add in salt, pepper and turmeric, stir in flaked cod, onion, green onion, garlic, cilantro and chili, stir in egg mixture.
        6. Pour oil into a heavy skillet fill until you have oil is ¼ inch deep in skillet
        7. Carefully place rounded tablespoons of the batter into the hot oil and sauté cake until golden, about 2 minutes, remove with slotted spoon and drain on paper towel. Can be re-warmed in oven.