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Horn & Hardart Fish Cakes

Subject: Horn & Hardart Cod fish cakes
From: Shelley
Date: 6/14/2020, 9:11 AM

On 6/13/2020 6:25 PM, Shelley wrote:

I  would love the recipe for their cod fish cakes which I enjoyed so much in my youth. 
Horn and Hardart.

Hi Shelley,

The recipe for Horn & Hardart fish cakes as found in "The Robert F. Byrnes collection of Automat Memorabilia, Manuscripts and Archives Division," at The New York Public Library and from "The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants Rediscovered" by Jay Saxena, is below.


Horn & Hardart Fish Cakes
(From "The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants 
Rediscovered" by Jay Saxena)

For 10 Cakes

Dipping Mixture

1 egg
2/3 cup milk
1 tsp salt
A dash of white pepper
1 tsp Worcestershire sauce


2 tbsp butter
2 tbsp onions, chopped
1 lb firm potatoes, boiled and chopped
1/2 lb cod, boiled
1/2 tsp white pepper
1 tsp parsley, minced
2/3 cup cream
Cracker crumbs
Oil or grease for frying

For the dipping mixture, whick all the ingredients together in a wide bowl.
Set aside

Heat butter over high heat in a skillet. Add the onions and fry until light
brown and crispy, about 5 minutes. Remove with a slotted spoon to a paper
towel to let drain. In a food processor, grind together the potato and
codfish until just combined, but not pureed. In a large bowl, mix together
fish mixture, fried onion, white pepper, parsley, and cream. Chill for 30
minutes. Once the batter is set, mold into fish cakes weighing 2 ounces.
If the batter is still loose, add cracker crumbs to thicken. Roll the cakes
in cracker crumbs until fully coated, then dip them in dipping mixture and
then roll them again in the cracker crumbs. Heat about 1/4 inch of oil or
grease in a skillet over hih heat and fry the cakes to a golden brown. about
3 minutes per side. Drain on paper towels. Serve hot.

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