Wolfgang wrote:
O.k., here I am, the proud owner of a two pound plank which is
allegedly the flank of a former fish.

Here's what we would do in New England:
1 sm. onion, chopped fine (I prefer green onions but that's not traditional)
1 tbsp. chopped parsley (optional - too much color for *real* New
Englanders)
4 or 5 medium potatoes, boiled and mashed, cooled to room temp.
2 eggs
3 tbsp. soft butter (optional - olive oil is ok, or just omit it)
black pepper to taste
1 pound box of salt cod (see below)
1/2 - 3/4 c. bread crumbs
olive oil or butter for pan frying
You will not need any salt!

Our supermarkets carry salt cod in little wooden boxes holding about a pound
of the stuff - the sides are available in specialty stores. It's the same
stuff. You want to soak overnight at a minimum, preferably 24 hours.
Change the water 3 or 4 times. I like to do the last soak in milk which
will help firm up the fish and mellow it. Bring water to a boil in a
shallow pan, put in the fish, and when the water comes back to a boil, turn
it off and let it poach for 10-15 minutes. If you're using a big piece, you
will obviously need to cut it into smaller chunks. The pan should have
anough water in it to cover your chunks. The secret is to be gentle -
boiing it hard makes it fall apart. Skin if necessary and pick over to make
sure the bones are all out. Flake coarsely.

Mix first 7 ingredients and refrigerate an hour or two. The potatoes should
be cooled to room temp. before adding the eggs so the eggs don't curdle. If
the mixture is too loose, add some of the bread crumbs to firm it up. Shape
into patties and coat with bread crumbs. Size is a personal choice. I
like mine about 2 1/2" in diameter and 1/2 to 3/4 " thick. Cook on griddle
in oil (or butter) until golden brown. Mom always used butter, but I always
use a mild olive oil.

Serves as many people as you 've got to feed if you add enough potatoes.

Traditionally served with (vegetarian!) baked beans and brown bread for
Friday supper. My Dad used to bring my brothers and me to Casey's Diner in
Chicopee Falls for these at least once a month. My sons don't care for
them, but they make my Dad smile. Heinz ketchup is the condiment of choice.

I won't share my late Mom's recipe for creamed cod on toast. I am not
nostalgic for that at all...

--
Stan Gula
http://gula.org/roffswaps