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 lb dried salt cod
        • 1 cup Arrowhead Mills Rice Flour
        • 1 tsp baking soda
        • ½ teaspoon Hain sea salt
        • ½ teaspoon ground black pepper
        • ¼ tsp of turmeric powder
        • 1 cup finely chopped onion
        • 2 green onions chopped
        • ¼ cup cilantro chopped
        • 1 garlic clove minced
        • ¼ tsp scotch bonnet chili
        • ¾ cup milk
        • 1 large egg
      • Directions:
        1. Spectrum Canola Oil for frying
        2. Place fish in a large bowl, pour enough cold water into the bowl to soak the fish for 4 hours. 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. Drop rounded tablespoons of the batter into the hot oil and sauté cake until golden, about 2 mins, remove with slotted spoon and drain on paper towel. Can be re warmed in oven