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Salt Cod Patties

Salt cod patties from Erken 1914: soaked and boiled klippfisk (Norwegian dried salt cod) is chopped and mixed with a cooled panada of butter, flour and boiling water, eggs, chopped hard-boiled egg and pepper. Shaped into round patties, fried in butter and served with browned butter or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 442 (falt i det fri)

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About the dish

Salt cod was cheap, long-keeping everyday food, and here Erken shows how the leftovers can become a fine light dish. The patties are built on a thick cooked flour paste (panada) that gives an airy texture.

How to make it

  1. 1

    Soak the fish

    Cut the salt cod into slices and place it in cold water with a little baking soda for 12–48 hours (up to 2 days). Change the water every day.

  2. 2

    Boil the fish

    Put the fish into cold water and boil it 30–40 minutes. Clean the fish of skin and bones and chop it.

  3. 3

    Make the panada

    Stir the butter and flour together, thin with the boiling water and let it simmer for 10 minutes. Let cool.

  4. 4

    Mix the dough

    Stir the eggs into the panada, one at a time. Mix in the chopped fish, the chopped hard-boiled egg and pepper to taste.

  5. 5

    Fry and serve

    Shape the mixture into round patties and fry them in butter a few minutes on each side until golden. Serve with lightly browned butter or tomato sauce.

Changes from the original

Units have been modernized to grams and deciliters. Baking soda in the soaking water has been kept as an optional note. The frying time for the patties has been specified.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 502) → Modernised~78% of the text changedremovedadded
250 gr. g kokt klippfisk (utbløtt før koking). 150 gr. hvetemel g hvetemel. 60 gr. g smør 3½ del. (til panaden). 3,5 dl kokende vann vann. 1 hårdkokt stk hardkokt egg (hakket). 3 egg stk egg. pepper (etter smak). smør tomatsaus. Fisken skjæres (til steking). tomatsaus (til servering). Skjær klippfisken i skiver, utbløtes inntil 2 døgn skiver og legg den i koldt kaldt vann med litt soda; vannet byttes soda i 12–48 timer (opptil 2 døgn). Skift vann hver dag; settes dag.. Sett fisken over varmen i koldt kaldt vann og koker 30—40 kok den 30–40 minutter. Smør Rens fisken for skinn og bein og hakk den.. Rør smør og mel røres sammen, spes spe med det kokende vann, småkoker vannet og la det småkoke i 10 minutter. Avkjøles, irøres eggene, 1 ad gangen, Avkjøl.. Rør eggene inn i panaden, ett om gangen. Bland inn den rensede, hakkede fisk, fisken, det hårdkokte, hakkede egg samt hardkokte egget og pepper efter smak. Deigen lages etter smak.. Form deigen til runde frikadeller, som stekes frikadeller og stek dem i smør og serveres noen minutter på hver side til de er gyllne. Serveres med lett brunet smør eller tomatsaus. NB. Klippfisk må bløtes 2—3 døgn og vannet skiftes morgen og kveld, hvorefter den kokes.

Note on Modernised

Enheter er modernisert til gram og dl. Soda i utbløtingsvannet er beholdt som valgfritt notat. Steketid for frikadellene er presisert.

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Frequently asked questions

How long does the salt cod need to soak?
The fish is cut into slices and soaked in cold water with a little baking soda for up to 2 days, and the water is changed every day. The recipe notes that salt cod can be soaked from 12 to 48 hours before boiling.
How long should the fish boil?
The soaked fish is put into cold water and boiled 30–40 minutes. Then it is cleaned and chopped before being stirred into the dough.
How is the dough made?
60 g of butter and 150 g of flour are stirred together and thinned with 3.5 dl of boiling water, then simmered 10 minutes. After cooling, 3 eggs are stirred in one at a time, then the chopped fish, 1 chopped hard-boiled egg and pepper to taste.
What are the patties served with?
They are shaped into round patties, fried in butter and served with lightly browned butter or tomato sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 442, and makes 4 servings.

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