Newfoundland Salt Cod Fish Cake Recipe
Side Dish

Newfoundland Salt Cod Fish Cake Recipe

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Newfoundland Salt Cod Fish Cakes

Newfoundland salt cod fish cakes are a beloved dish that brings together simple, wholesome ingredients to create a rich and satisfying meal. Packed with flavor, these fish cakes are crispy on the outside and tender on the inside, making them a perfect choice for any time of day. Whether served for breakfast, lunch, or dinner, these traditional fish cakes are a true comfort food that embodies the heritage of Newfoundland cuisine.

What Is Salt Cod?

Salt cod is fresh cod that has been cured with salt and dried for preservation. This method dates back centuries, ensuring that the fish remains edible for extended periods. Newfoundland, known for its abundant cod fisheries, has long been a major supplier of salt cod worldwide.

While fresh cod is widely available today, salt cod remains a staple in Newfoundland households, especially during festive seasons like Christmas. Its rich umami flavor and firm texture make it the perfect ingredient for making traditional fish cakes.

Preparing Salt Cod: Essential Steps for the Best Fish Cakes

Since salt cod is preserved with a heavy layer of salt, it needs to be properly soaked before use. This process removes excess salt and rehydrates the fish, restoring its delicate texture.

How to Soak Salt Cod

  1. Select Your Salt Cod: Choose thick, high-quality pieces for the best results.
  2. Soak in Cold Water: Place the salt cod in a large bowl of cold water, ensuring the fish is fully submerged. If the skin is still attached, place the fish skin-side up.
  3. Refrigerate While Soaking: Keep the bowl in the refrigerator to prevent spoilage.
  4. Change the Water: Replace the water every 6 to 12 hours to help remove more salt.
  5. Soaking Duration: Soak for 12 to 24 hours, depending on how thickly salted the fish is and your personal salt preference.

How to Cook Salt Cod

Once the salt cod has been soaked, it needs to be cooked before incorporating it into fish cakes:

  1. Boil the Fish: Fill a large pot with fresh water and bring to a boil. Add the soaked salt cod and cook for 15 to 20 minutes.
  2. Check for Saltiness: Taste the fish and the cooking water. If the fish is still too salty, discard some of the water, replace it with fresh water, and boil for a few more minutes.
  3. Flake the Fish: Once the fish is cooked, drain the water and allow it to cool slightly. Remove the skin and bones, then use a fork to shred the fish into small flakes.

How to Make Newfoundland Salt Cod Fish Cakes

These traditional salt cod fish cakes require a few basic ingredients, yet they deliver a complex and satisfying flavor.

Key Ingredients:

  • Salt Cod: Provides the rich, briny flavor that makes these fish cakes so delicious.
  • Potatoes: Offer a creamy, starchy base to bind the fish cakes together.
  • Onion: Adds a mild sweetness and depth of flavor.
  • Dried Summer Savoury: A classic Newfoundland seasoning that enhances the taste.
  • Black Pepper: Adds a hint of spice.
  • Flour: Helps bind the mixture and provides a crispy outer coating.
  • Vegetable or Canola Oil: Used for frying, giving the fish cakes their golden-brown crust.

Step-by-Step Instructions:

  1. Cook the Potatoes: Peel and chop potatoes, then boil them until soft. Drain and mash them lightly.
  2. Combine Ingredients: In a large mixing bowl, add the mashed potatoes, flaked salt cod, minced onion, summer savoury, black pepper, and a tablespoon of flour. Gently mix until well combined.
  3. Shape the Fish Cakes: Using an ice cream scoop or your hands, form the mixture into patties.
  4. Dredge in Flour: Lightly coat each fish cake in flour to create a crispy exterior when frying.
  5. Fry to Perfection: Heat oil in a skillet over medium heat. Cook each fish cake for 4-5 minutes on each side until golden brown.
  6. Keep Warm in the Oven: If cooking in batches, place finished fish cakes in a preheated oven at 200°F to keep them warm.

Tips for Perfect Fish Cakes

  • Don’t Overmix: Overworking the mixture can make the fish cakes dense instead of light and flaky.
  • Monitor Frying Temperature: Too hot, and the exterior will burn before the inside is cooked; too cool, and the fish cakes will absorb too much oil.
  • Ensure Even Cooking: Make uniform-sized patties for even frying.
  • Pair with Traditional Sides: Mustard pickles, molasses, or baked beans complement these fish cakes beautifully.

Freezing and Storing Fish Cakes

These fish cakes freeze exceptionally well, making them a great meal prep option:

  • To Freeze: Lay the cooked fish cakes on a baking sheet and freeze until firm. Transfer to freezer-safe bags or containers and store for up to 3 months.
  • To Reheat: Thaw in the refrigerator overnight and reheat in a skillet or oven until warmed through.

Recipe Variations

  • Substituting Savoury: If dried summer savoury isn’t available, use a mix of dried thyme and marjoram.
  • Adding an Egg: Some people use a whisked egg instead of flour to bind the fish cakes.
  • Caramelized Onions: For a sweeter depth of flavor, sauté the onions before adding them to the mixture.

Final Thoughts

Newfoundland salt cod fish cakes are a nostalgic and comforting dish packed with flavor and history. Whether enjoyed on their own or with traditional condiments, they are sure to become a favorite in your kitchen.

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Newfoundland Salt Cod Fish Cake Recipe

Recipe by Cookingpoint.net
0.0 from 0 votes
Servings

36

servings
Prep time

15

minutes
Cooking time

1

hour 

40

minutes

Ingredients

  • 1.5 pounds salt cod

  • 3 to 3.5 pounds potatoes, peeled

  • 1 yellow onion, minced

  • 2 tbsp dried summer savoury

  • 1 tsp black pepper

  • ¾ cup all-purpose flour (divided)

  • Vegetable or canola oil (for frying)

  • Mustard pickles or molasses (for serving, optional)

Directions

  • Soak salt cod for 12-24 hours, changing the water once or twice.
  • Boil salt cod in fresh water for 15-20 minutes, drain, and flake.
  • Boil potatoes until tender, then mash lightly.
  • Combine ingredients in a bowl: mashed potatoes, flaked fish, onion, savoury, black pepper, and 1 tbsp flour.
  • Form into patties and dredge lightly in flour.
  • Fry in batches in a skillet over medium heat for 4-5 minutes per side until golden brown.
  • Keep warm in a 200°F oven while cooking remaining batches.
  • Serve hot with mustard pickles or molasses.

Notes

  • Notes
    Because the salt level of salt fish can vary, your soak time will be anywhere from 12 to 24 hours and your boil time will be approximately 15 to 20 minutes. Plus, everyone’s preference for salt varies. Soak and boil the salt fish to what suits you.
    Keep in mind that there is no more salt added to this recipe.  So, if your salt cod is just a tad salty after preparing, that is okay because it will be combined with the mashed potatoes.
    Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes.
    Besides the flour to dredge the salt cod fish cakes, about a heaping tablespoon is used to bind them. Just use enough until it comes together.
    Don’t overwork your potatoes or salt fish cake mixture. You don’t want to make your potatoes gummy.
    Use your grocery’s scale to weigh the quantity of potatoes you need for this recipe (if you don’t have a kitchen scale at home).
    Ensure the frying pan is over medium heat. You don’t want the temperature too low that the fish cakes soak up all the oil immediately, but you don’t want the temperature too high that the flour burns. You want a decent about of oil in the pan (about 2 to 3 tablespoons per batch).
    Don’t overcrowd your frying pan when cooking the fish cakes. Work in batches.

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