Nearly Famous Fishcakes
There seems to be a bit of a myth out there that fishcakes are a lot of work. Really they are a simple, inexpensive treat that only requires a tiny bit of planning- and decent salt cod-to make well. The caper mayo is gilding the lily, but deliciously so.
Nearly Famous Fishcakes with Tomato Caper Mayo
1 lb. (454g) Salt Cod (we use Comeau’s from Saulnierville)
2 lb. (908 g, about 2 large) Potatoes, peeled and diced
1 Onion, diced
1 stalk Celery, diced
¼ cup chopped Parsley
1 cup fresh Breadcrumbs (grind bread ends in the food processor)
Vegetable Oil, for cooking
Cover the cod with cold water and soak overnight in the refrigerator. The next day, drain the cod and place in a pot with enough fresh water to cover. Bring to a boil and immediately turn off the heat. Drain the cod and let cool. In another pot, boil the potatoes until tender. Drain and mash. Place the cod in the food processor and pulse until finely chopped. Add to the pot with the potatoes, along with the remaining ingredients. Mix well with your hands to combine, then shape into 16 patties roughly 3 inches in diameter. Heat a heavy frying pan over medium heat and add enough oil to generously coat the bottom. Cook the fishcakes in batches, adding oil when necessary until they are well browned and heated through (remove stray bits as they cook lest they burn). Serve topped with the tomato caper mayo.
For the Tomato Caper Mayo:
1 cup real Mayonnaise
1 clove Garlic, minced
1 teaspoon freshly squeezed Lemon Juice
2 tablespoons Tomato Paste
¼ cup Capers, squeezed dry
Combine all ingredients in a small bowl and stir until combined.