Fish Cakes And Macaroni Dinner

FISH CAKES AND MACARONI DINNER

Fish Cakes And Macaroni Dinner

Fish Cakes And Macaroni Dinner 

Fish Cakes And Macaroni Dinner

Fish Cakes 

Ingredients

4 – 5 large size potatoes

1 package boneless cod fish

1 medium size onion (chopped)

Parsley

Seasonings

Method

In a large pot, soak cod fish and peeled potatoes in water for a couple of hours.   When cod fish and potatoes have been soaked for a couple of hours, drain water and add more water.  Place on a stove top at medium temperature and cook until potatoes are tender.   When cooked drain water and smash with a potato smasher.   In a sauce pan sauté onions in vegetable oil until tender, include chopped parsley and seasonings.  Add to smashed potatoes and combine.  Spoon a quarter cup of mixture and form into cake patties.   Once all have been formed into cake patties.  In a sauce pan add a couple tablespoons of vegetable oil and warm.  Take patties and coat with a little of flour, place in warmed frying pan.  Fry until golden brown on each side.  Serve either warm or cold.

For all photos on Fish Cakes And Macaroni Dinner, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Cod

From Wikipedia, the free encyclopedia

Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.^[1] Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).

The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

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