Cod Fish Recipes

Plenty of the best codfish recipes.

Cod Fish Balls

Take a pint bowl of cod fish picked very fine, 2 pint bowls of whole raw peeled potatoes, sliced thickly; put them together in lots of cold water and boil until the potatoes are thoroughly cooked; remove from the stove and drain off all the water. Mash them with the potato masher, add a piece of butter the size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk. Flour your hands and make into balls or cakes. Put an ounce each of butter and lard into a frying pan; when hot, put in the balls and fry a nice brown. Do not freshen the fish before boiling with the potatoes. Many cooks fry them in a amount of lard similar to boiled doughnuts.

Stewed Cod Fish in Salt

Take a thick, white piece of salt cod fish, lay it in cold water for a few minutes to soften it a bit of, sufficient to render it more easily to be picked up. Shred it in very small bits, put it on the stove in a stew pan with cold water; let it come to a boil, turn off this water carefully, and add a pint of milk to the fish, or more according to amount. Set it on the stove again and let it boil slowly about three minutes, now add a good-sized piece of butter, a shake of pepper and a thickening of a table spoonful of flour in enough cold milk to make a cream. Stew 5 minutes longer, and just before serving stir in 2 well-beaten eggs. The eggs are an addition that could be dispensed with, however, as it is very good without them. An excellent breakfast dish.

CodFish A La Mode

Pick up a teacup-ful of salt cod fish very fine and freshen — the desiccated is nice to use; 2 cups mashed potatoes, one pint cream or milk, 2 well-beaten eggs, ½ a cup butter, salt and pepper; mix; bake in an earthen baking dish from twenty to twenty-5 minutes; serve in the same dish, placed on a small platter, covered with a fine napkin.

Boiled Fresh Cod

Sew up the piece of fish in thin cloth, fitted to shape; boil in salted water (boiling from the first), allowing about 15 minutes to the pound. Carefully unwrap and pour over it warm oyster sauce. A whole one boiled the same.

Boiled Salt Cod Fish

Slice the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and simmer, not boil; put the fish on a platter, then cover with a drawn-butter gravy and serve. Many cooks prefer soaking the fish over night.

Boiled Codfish and Oyster Sauce

Lay the fish in cold, salted water ½ an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a manner as to envelop the fish entirely, yet have but one thickness of cloth over any part. Put the fish into boiling water slightly salted; add a few whole cloves and peppers and a bit of lemon peel; pull gently on the fins, and when they come out easily the fish is done. Arrange cleanly on a folded napkin, garnish and serve with oyster sauce. Take six oysters to every pound of fish and scald (blanch) them in a ½-pint of hot oyster liquor; remove the oysters and add to the liquor, salt, pepper, a bit of mace and an ounce of butter; whip into it a gill of milk containing ½ of a tea-spoonful of flour. Simmer a moment; add the oysters, and deliver to table in a sauce boat. Egg sauce is good with this fish.

Baked Codfish

If salt fish, soak, boil and pick the fish, the same as for fish balls. Add an equal amount of mashed potatoes, or cold, boiled, chopped potatoes, a big piece of butter, and warm milk sufficient to make it quite soft. Put it into a buttered dish, rub butter over the top, shake over a bit of sifted flour, and bake about thirty minutes, and until a rich brown. Make a sauce of drawn butter, with 2 hard boiled eggs sliced, served in a gravy boat.

Cod Fish Steak

Pick a mid-sized fresh cod fish, cut it in steaks crosswise of the fish, about one inch and a ½ thick; sprinkle a bit of salt over them, and let them stand 2 hours. Slice into dice one pound of salt fat pork, fry out all the fat from them and remove the crisp bits of pork; put the cod fish steaks in a pan of corn meal, dredge them with it, and when the pork fat is piping hot, fry the steaks in it to a dark brown color on both sides. Squeeze over them a bit of lemon juice, add a dash of freshly ground pepper, and serve with hot, old-fashioned, well-buttered Johnny Cake.