Lambes Salt Cod Fish Cakes Recipes

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TRADITIONAL NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE)



Traditional Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) image

These Traditional Newfoundland Salt Cod Fish Cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour. They are a tasty, iconic dish of Newfoundland. Comforting and delicious, they hit the spot every time!

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 13h55m

Number Of Ingredients 9

1.5 pounds salt fish pieces
3 to 3.5 pounds potato (peeled )
1 yellow onion (peeled and minced)
2 tablespoons dried savoury (or thyme or marjoram)
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour (divided (approximately))
vegetable or canola oil (as needed for frying fish cakes)
Mustard pickles (for serving (optional))
Molasses (for serving (optional))

Steps:

  • Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below).
  • In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
  • Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl.
  • Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
  • To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don't overmix.
  • Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess.
  • Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches).
  • To cook fish cakes, heat 2 to 3 tablespoons of vegetable or canola oil in a 12-inch cast-iron pan over medium heat.Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch.
  • Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side.
  • Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until the outside is golden brown and crispy. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches.
  • Repeat process to cook remaining fish cakes.Note: Monitor the temperature as you are cooking the fish cakes so that they don't burn. The skillet tends to get hotter as you are cooking your batches.
  • Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!

CAPTAIN DUARTE'S SALT COD CAKES



Captain Duarte's Salt Cod Cakes image

Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.

Provided by NainInCandia

Categories     Appetizers and Snacks     Tapas

Time 9h

Yield 6

Number Of Ingredients 9

1 pound salted cod fish
2 large potatoes, peeled and cubed
1 teaspoon seafood seasoning
ground black pepper to taste
½ cup chopped fresh parsley
2 eggs, beaten
1 large onion, finely chopped
½ cup all-purpose flour
¼ cup olive oil for frying

Steps:

  • Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
  • Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
  • Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.3 g, Cholesterol 177 mg, Fat 4.6 g, Fiber 3.6 g, Protein 53.6 g, SaturatedFat 1 g, Sodium 5435.7 mg, Sugar 2.2 g

SALT COD FISH CAKES



Salt Cod Fish Cakes image

I was born in Newfoundland and although I left there over 25 years ago I still long for the salt sea air and some of my best memories are my mom's fish cakes. They are so delicious!!! Made these today for the weekend! Freezes well. * my pic

Provided by Doreen Fish

Categories     Fish

Time 1h

Number Of Ingredients 5

1 lb dry salt cod
6 or 7 potatoes, peeled and cut into chunks
1 onion, finely chopped
flour
fresh pepper

Steps:

  • 1. * The day before you plan top make the cakes put the dry salt cod in a pot and cover with cold water.Let sit over night changing the water at least once more.Do not drain til ready to use. * The next day peel and cut the potatoes into chunks. You will want to have a little more fish than potatoes. * Cook for approx 10 mins then add drained fish. Cook for another 15 mins or so until fish and potatoes are well cooked. Drain and let cool. * Wen the potatoes and fish has cooled mash together till well mixed, add the chopped onion, pepper and enough flour to hold the mixture together. * Take a tablespoon of the mixture , roll into balls and then flatten with your hand. Dip both sides in to flour and fry over medium heat until golden brown. Be sure to do both sides. * Serve with a dill sauce. Also great on a hamburger bun with dill sauce and lettuce. Have photos of key steps? Embed them.

SALT COD FISH CAKES



Salt Cod Fish Cakes image

Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.

Categories     Cake     Fish     Potato     Appetizer     Fry     Picnic     Quick & Easy     Cod     Parsnip     Summer     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 lb skinless boneless salt cod (preferably center-cut)
1 medium onion, finely chopped (1 cup)
3 1/2 tablespoons unsalted butter
1 lb russet (baking) potatoes
1 parsnip (1/4 lb)
1/2 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup plain dry bread crumbs
3 tablespoons vegetable oil

Steps:

  • Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below).
  • Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. (Cod should just flake; do not boil, or it will become tough.) Drain in a colander.
  • Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl.
  • Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes. 3Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined.
  • Put bread crumbs in a shallow baking dish.
  • Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes.
  • Preheat oven to 200°F.
  • Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.
  • Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.

CODFISH CAKES USING SALT COD



Codfish Cakes using Salt Cod image

An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)

Provided by Aroostook

Categories     Canadian

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb salt cod fish
1/2 cup dried breadcrumbs
1/2 cup milk
2 1/2 cups mashed potatoes
2 tablespoons melted butter
1/2 teaspoon pepper
1 dash hot pepper sauce
1/4 cup vegetable oil, for frying
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Soak the fish in cold water for at least 6 hours or overnight.
  • Change the water at least 3 times during the soaking.
  • Remove the fish from the water and rinse well.
  • Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
  • Bring the mixture to a simmer and cook for 10 minutes.
  • Drain the fish and let stand until cool enough to handle.
  • Combine the breadcrumbs and milk in a small bowl and let soak.
  • Using a fork, flake the fish, removing any bones, into a large bowl.
  • Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
  • Mix until well combined.
  • Form the mixture into 2 1/2-inch cakes.
  • Heat half the oil in a large skillet over medium-high heat.
  • Cook until the cakes are browned on both sides, about 2 minutes per side.

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