If you are Italian and you prepared the Christmas Eve Feast of the Seven Fishes, then you probably have some leftovers. Italian cooks never make just enough…we always make more.
That’s the case with the centerpiece of my husband and my traditional Feast of the Seven Fishes – our baccala (salted cod) salad. Some families prepare a cod stew or a brandade, but we make a baccala salad of celery, green and black olives, banana peppers, olive oil and lemon juice. You can find the recipe in my December 2012 “Feast of the Seven Fishes” article under the “Culinary Chronicles” page.
The salad is a treat on its own, but it also makes a tasty fritter. Making these fritters could not be simpler. Just add an egg and some breadcrumbs and form the mixture into “cakes”. Sauté the cod cakes in butter and olive oil, flipping once, so that each side turns a golden brown. Don’t be concerned if the cakes break apart a bit…all the better to show off the colorful olives and peppers. Serve with a roasted pepper, a hot pepper and a lemon wedge.
Anyone who doesn’t eat leftovers is missing out!