Boston Cod Cakes

Step 1

Place the thawed cod fillets on a plate lined with paper towels, then press gently with another layer of paper towels to remove excess water so the cakes will be crispy when cooked.

Step 2

Use a fork to flake the dried cod into small pieces (about the size of peas) in a large mixing bowl, breaking apart any thick clumps.

Step 3

Crush the saltine crackers into fine crumbs between your fingers into a small bowl until they look like coarse sand, about 1 minute.

Step 4

Add the 2 cups of mashed potatoes, the crushed crackers, 1 egg, 0.5 tsp salt, and 0.5 tsp pepper to the bowl with the cod flakes.

Step 5

Stir with a wooden spoon until everything is evenly combined and holds together, about 1 minute; the mixture should feel like thick dough.

Step 6

Use your hands to form 8 equal patties about 2.5 inches wide and 0.75 inches thick, flattening each gently on a plate as you shape them.

Step 7

Pour 3 tablespoons of neutral oil into a 12-inch nonstick skillet and heat over medium-high heat until the oil shimmers and slides quickly across the pan, about 90 seconds.

Step 8

Slide 4 patties into the hot oil, spacing them so they do not touch, and leave them undisturbed to cook until the bottom is deep golden brown, about 3 minutes.

Step 9

Use a thin metal spatula to slide under each patty and flip it in one smooth motion, then cook the other side until it reaches the same deep golden brown, another 2 to 3 minutes.

Step 10

Transfer the finished patties to a clean plate lined with paper towels to drain any excess oil, then repeat steps 8–9 with the remaining 4 patties.