We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Ever wonder why people say "codfish" instead of "cod"? Easier to understand with Tuna: "Tuna" is at the fish market, "Tunafish" is that stuff in a can you make sandwiches out of with white bread, mayo, and capers or sliced gherkins.
Cod, Scrod, or Haddock all work.
Like the best crab cakes, codfish cakes are best without any filler like mashed potatoes or dough. Maybe just a dash of flour and egg to hold it together.
The ingredients in this recipe are good, but I disagree with putting the meat in a food processor. Best to simply steam the meat a little until it begins to flake, and then stir it around with the mix so it breaks up somewhat.
Probably the most classic version is made from dried salt cod, "bacala", but there is no need to use that.
Serve with lemon, tartar sauce, or even red seafood sauce. Or best, nothing but salt and a glass of wine.
In Newfoundland when "Fish" is mentioned everyone knows that you mean Cod. All other seafood is called by name. Fishcakes in NL are always made with soaked and boiled salt fish. That's because it is a winter dish when fresh fish was not available. Now days it has become an ethnic thing and a tourist have to try it. How about flipper pie?
How dare you compare a codfish cake to a Maryland Crab Cake. The former is something you Yankees put excess fish to use in making. The latter is an epicurean delight, consisting only of backfin crab meat, a dash of Old Bay, an egg and some bread crumbs to hold it all together. Make into patties a bit smaller but thicker than a hamburger and fry for about 4 minutes on each side. Restaurants in Baltimore vie for the best and largest crab cake. Not so for a lowly fish cake. We use bluefish to make them . . . .