Fresh or canned fish can be used with recipe

Recipe finder

July 17, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Here's a fish cake recipe for Laura Graham of Glen Burnie. She had asked us for an old-fashioned codfish recipe using fresh codfish not canned. The recipe is from Marie T. Scotto of Ellicott City.

Fish Cakes

1 1/2 cups skinned, boned, cooked flaked fish, any kind

1 1/2 cups seasoned mashed potatoes

1 egg, lightly beaten

2 tablespoons minced parsley

1/8 teaspoon pepper

1/2 teaspoon salt

1 egg, lightly beaten with 1 tablespoon cold water

1/2 cup toasted bread crumbs

1/3 cup cooking oil

Mix fish with potatoes, egg, parsley, pepper and salt; taste for salt and add more if needed. Shape mixture into four flat cakes, dip in egg and water mixture, then in crumbs to coat. Heat oil in a large, heavy skillet over moderate heat until a cube of bread will sizzle. Add fish cakes and brown three to five minutes on each side. Drain on paper toweling and serve.

* French-fried sweet potatoes are a true delicacy, according to some of our readers. Here are two recipes for Robert E. DeNike of Timonium. The first recipe is from Flora Fulmer of Northumberland, Pa. She says the recipe is from an old cooking magazine.

French-fried Sweet Potatoes

Vegetable shortening or oil for deep-frying

1 pound sweet potatoes, peeled

In a deep fryer at least five inches deep, heat 1 1/2 -inches of the shortening to 380 degrees. While the shortening is heating, in a food processor fitted with the coarse grating disk, grate coarse the sweet potatoes, or with a sharp knife, cut them into one-quarter-inch thick sticks. Fry the potato sticks in small batches in the shortening for 45 seconds to one minute, or until the bubbles in the fat have subsided, making sure the potatoes don't brown. The potatoes will seem limp in the hot fat but will become crisp as they cook. Transfer the potatoes as they are fried to paper towels to drain, making sure the shortening returns to 380 degrees before adding each new batch and sprinkle the fries with salt to taste. May be made up to two hours in advance and reheated on a baking sheet in a preheated 300 degree oven for 10 minutes. Serves four.

Recipe Requests

* Rosemary Fitzpatrick of Catonsville is looking for a side dish recipe containing mushrooms and pecans. The recipe probably came from a newspaper about eight years ago, she says.

* Jo Ann Waters of Baltimore wants a recipe for cookies similar to the Samoa-style cookies sold by the Girl Scouts of the United States of America.

* Ruth Schultz of Baltimore wants a recipe for batter-coated plantains.

* Debbie Glaza of Huntsville, Al. is looking for a Louisiana shrimp crepe recipe.

* Geneva Sneed of Baltimore wants a peach layer cake recipe with icing.

* Myrtle Kline of McClure, Pa. wants a vanilla mousse recipe.

* Susan Stukenborg of Selingrove Pa. wants a sugar cream pie.

* Magdalena Neumann of Baltimore wants a drop-cookie recipe for lemon cookies. The recipe appeared in a newspaper two or more years ago. "I had a cousin visit from Germany and we both baked those cookies and never stopped talking about them," she writes.

* W. Armour Jenkins of Lutherville wants a recipe for Brunswick stew similar to that served at Johnny Harris' Restaurant in Savannah, Ga.

* Pat Stabile of Baltimore needs a recipe for coconut muffins, similar to those served at the Marina Deck restaurant in Ocean City.

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