This reminds me of an old New Orleans Friday meal, usually referred to as "codfish cakes". Before Vatican II (early '60s), Catholics were required to fast from meat on Fridays. We still follow this abstention on Lenten Fridays. I never really understood why it was considered a sacrifice to eat seafood instead of meat, especially in New Orleans, but, go figure. I also never understood why these were called codfish cakes, as codfish is one of the only fish other than salmon not native to our area. Like jambalya, these were usually made with leftovers. Usually they were made by combining sauteed onion, garlic and bell pepper with leftover (or canned) seafood, sliced scallions, and mashed potatoes, cayenne, and other spices with egg as a binder. They were then formed into patties and sauteed in butter (cakes) or formed into balls, dredged in flour, egg wash and bread crumbs, and deep fried (codfish balls). Not the fanciest dish in the world but much better than frozen fish sticks or other convenience foods. Please forgive me for the average rating. I don't think it's fair to hold the rest of the country to the taste standards of New Orleans. Even the codfish version above would be considered standard convenience fare. I hope this didn't sound snobby,we're just very picky and competitive re our cooking.
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This reminds me of an old New Orleans Friday meal, usually referred to as "codfish cakes"....