I made them tonight. Here we go .......
You need the equivalent of two baking spudz. I used red spudz cuz I prefer them and I used four small ones that approximated two big ol' bakers. I did them in the zapper, but you could also bake 'em.
Y'also need a bit more than haffa pound of cod. This is 0.87 lbs. (By the way, that's the new knife I bought. I talk about it here:
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x7619 )
Cut the cod into smaller pieces and poach 'em or bake 'em. I poached mine in some chardonnay and parsley. If ya bake the cod, just bake it plain. Parsley is called for in the recipe. Since I poached with it, I saved that along with the cod when I took it out of the poaching liquid. If you bake it, add the parsley when you mix everything together, later.
Smash the spudz. You're not trying for creamed spudz ... just get 'em broken into less-than-bite-sized pieces. Since I like red spudz, I leave the skins on. You could (should?) skin 'em before ya smash 'em with all but a tender skinner.
Here's the cooked cod. You want it fully cooked so it breaks apart easily. If you bake it, the cod, to me, is a bit dry. Poaching it keeps it nice and moist, and allows the flaking to be very effective very easily.
Put the cod in a bowl and break it up with a fork.
Here's everything ya need for the final step. The cod, broken into less-than-bite-sized pieces. The smashed spudz. Some sweated diced onion. One egg, lightly beaten. Dijon mustard; you'll need about 2 tablespoons of this.
Fold everything together. be somewhat gentle. You don't want to make this too heavy or compressed. Form into patties about the size of a generous hambuger. Alternatively, you could make much smaller coddies and use 'em as appetizers, or serve more than one as a portion. The size of the patties is largely a matter of preference.
Add four pats of butter and about an equal amount of oil to a pan and heat on a medium fire.
Dip each coddie in some flour. Both sides. Slip 'em in the oil and cook slowly until brown on one side. Flip and cook the second side. you want 'em nice and golden on both sides.
Plate 'em up and enjoy. These don't call for any topping or sauce. It is unlikely they'll need any salt either. We had some grilled asparagus and salad with this. And some nice rustic Italian bread.
And for a wine that goes really, really well with this, consider a semi dry and very fruity gewurztraminer. Sparkly had intended to have the chardonnay (that I used for poaching) with this, but when she took a hit of the gewurzt, she decided that was better! And she's no fan of gewurzts or rieslings. It is really a nice pairing.
So that's it. These are easy to make, but they require a shitload of pots. One to cook the spudz. One to smash the spudz. One to poach the fish. One to saute the onions. One to saute the coddies. An appropriate number of bowls. you get the idea. Total prep time, including cooking the fish and spudz and letting them cool, is about 35 minutes - assuming ya do the puds first, fish second cuz the spuds need longer to cool enough not to cook the egg when you add it.
All that being said, these can be made waaaaay ahead of time. Even the night before. Also, once assembled, they freeze nicely. Even cooked leftovers hold pretty well. A day or three in the fridge or frozen for a month or more.
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