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.
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Landon Foster
[email protected]These cod fish cakes were delicious! I served them with a tartar sauce and they were a hit with my family.
Brigitte Gallagher
[email protected]I'm not sure what went wrong, but my fish cakes turned out really fishy. I think I might have used too much salt cod.
Fahria Ahmed
[email protected]These fish cakes were a bit too spicy for my taste, but overall they were still pretty good.
Nylah Holder
[email protected]These cod fish cakes were the worst thing I've ever eaten. They were dry, bland, and completely inedible.
Sharmin Akhter
[email protected]The fish cakes were a bit bland. I think I'll try adding some more herbs and spices next time.
Lila Bista
[email protected]These cod fish cakes were amazing! The flavors were incredible and the texture was perfect. I'll definitely be making them again soon.
Asad Babu
[email protected]These fish cakes were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Mrs Shakir
[email protected]I'm not a big fan of cod, but these fish cakes were surprisingly good. The flavors were well-balanced and the texture was perfect.
Lilian Owusu-Ansah
[email protected]These cod fish cakes were the perfect way to use up some leftover fish. They were quick and easy to make, and they were absolutely delicious.
Suk Pakhi
[email protected]The fish cakes were a bit dry, but they were still tasty. I think I'll try adding some more moisture to the mixture next time.
Olivia Holzinger
[email protected]These fish cakes were absolutely delicious! I'll definitely be making them again and again.
Anushka Rai
[email protected]The fish cakes were a bit too salty for my taste, but overall they were still pretty good.
Mfaraz Jutt
[email protected]I've made these cod fish cakes several times now and they're always a hit. They're easy to make and the flavor is amazing.
Fj Massaro
[email protected]These fish cakes were a disaster. They fell apart in the pan and were completely bland.
adham badawy
[email protected]I'm not a huge fan of fish, but these cod fish cakes were surprisingly good. I'll definitely be making them again.
Denis Nyoro
[email protected]The fish cakes were a bit bland for my taste. I added some extra seasoning and they were much better.
kazi rohan
[email protected]Easy to make and delicious. I used panko breadcrumbs and they turned out great.
Nida Jaffar
[email protected]These cod fish cakes were a hit with my family! The flavors were perfectly balanced and the texture was crispy on the outside and flaky on the inside. I'll definitely be making these again.