Subject: Horn & Hardart Cod fish cakes From: Shelley Date: 6/14/2020, 9:11 AM To: phaedrus@hungrybrowser.com On 6/13/2020 6:25 PM, Shelley wrote: I would love the recipe for their cod fish cakes which I enjoyed so much in my youth. Horn and Hardart.
Hi Shelley,
The recipe for Horn & Hardart fish cakes as found in "The Robert F. Byrnes collection of Automat Memorabilia, Manuscripts and Archives Division," at The New York Public Library and from "The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants Rediscovered" by Jay Saxena, is below.
Phaed
Horn & Hardart Fish Cakes (From "The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants Rediscovered" by Jay Saxena) For 10 Cakes Dipping Mixture 1 egg 2/3 cup milk 1 tsp salt A dash of white pepper 1 tsp Worcestershire sauce Cakes 2 tbsp butter 2 tbsp onions, chopped 1 lb firm potatoes, boiled and chopped 1/2 lb cod, boiled 1/2 tsp white pepper 1 tsp parsley, minced 2/3 cup cream Cracker crumbs Oil or grease for frying For the dipping mixture, whick all the ingredients together in a wide bowl. Set aside Heat butter over high heat in a skillet. Add the onions and fry until light brown and crispy, about 5 minutes. Remove with a slotted spoon to a paper towel to let drain. In a food processor, grind together the potato and codfish until just combined, but not pureed. In a large bowl, mix together fish mixture, fried onion, white pepper, parsley, and cream. Chill for 30 minutes. Once the batter is set, mold into fish cakes weighing 2 ounces. If the batter is still loose, add cracker crumbs to thicken. Roll the cakes in cracker crumbs until fully coated, then dip them in dipping mixture and then roll them again in the cracker crumbs. Heat about 1/4 inch of oil or grease in a skillet over hih heat and fry the cakes to a golden brown. about 3 minutes per side. Drain on paper towels. Serve hot.