**Discover the tantalizing flavors of Portuguese cuisine with Captain Duarte's irresistible salt cod cakes, a culinary masterpiece that blends traditional flavors with a modern twist. These delectable cakes, also known as bolinhos de bacalhau, are a symphony of textures and flavors, featuring tender, flaked salt cod enveloped in a crispy, golden crust. Immerse yourself in a journey of taste as you explore variations of this iconic dish, from the classic recipe to creative interpretations that showcase the versatility of this beloved ingredient.**
Check out the recipes below so you can choose the best recipe for yourself!
COD FISH CAKES
Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Provided by DRAGON11
Categories Appetizers and Snacks Seafood
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
- Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g
CODFISH CAKES USING SALT COD
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
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.
SALT COD FISH CAKES
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
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.
Tips:
- Choose the Right Ingredients: Ensure you select high-quality salt cod, preferably one that has been soaked and desalted properly. Fresh herbs, vegetables, and spices can greatly enhance the flavor of your salt cod cakes.
- Soak the Salt Cod Properly: Follow the recommended soaking time as indicated in the recipe. Soaking the salt cod removes excess salt and rehydrates it, resulting in a tender and flavorful fish.
- Handle the Salt Cod Gently: When flaking the salt cod, use a fork or your fingers to gently separate the fish into small pieces. Avoid using a knife, as this can result in a mushy texture.
- Season the Batter: Don't forget to season the batter with salt and pepper, or any other seasonings you prefer. Proper seasoning enhances the overall flavor of the salt cod cakes.
- Cook the Cakes Over Medium Heat: Cooking the salt cod cakes over medium heat ensures that they cook evenly throughout without burning the outsides.
- Flip the Cakes Carefully: When flipping the salt cod cakes, use a spatula and be gentle to avoid breaking them apart. Flipping them too often can also result in a soggy texture.
- Serve with Accompaniments: Salt cod cakes are traditionally served with a dipping sauce such as a tartar sauce or a spicy mayo. You can also accompany them with a side salad or roasted vegetables.
Conclusion:
Captain Duarte's salt cod cakes are a delectable and versatile dish that can be enjoyed as an appetizer, main course, or even as part of a buffet spread. With their crispy exterior and tender, flavorful interior, these salt cod cakes are sure to impress your taste buds and leave you craving more. Whether you follow the classic recipe or experiment with different ingredients and flavors, the key is to handle the salt cod gently, season the batter well, and cook the cakes over medium heat until golden brown. So, put on your apron, gather your ingredients, and embark on a culinary journey with these delightful salt cod cakes.
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