1 4-oz pkg. shredded codfish
1 tablespoons butter
1/2 teaspoon savory salt
1 egg
3 medium potatoes, diced
dash of pepper
4 tablespoons olive oil

Cover codfish with water and let stand about 1 hour or more to extract part of the salt; drain and squeeze out remaining water with hands.

Combine fish and potatoes in cold water and boil 15 minutes; drain thoroughly, stir in butter and seasoning, and beat vigorously with a fork to a light fluffiness; beat in egg and chill 30 minutes.

Since codfish, like pastry, thrives on little handling, drop mixture from a fork into hot olive oil; fry until a golden brown on both sides.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library.

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