Best Lambes Salt Cod Fish Cakes Recipes

CODFISH CAKES USING SALT COD

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.

NEW ENGLAND COD CAKES

Steps:

• If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
• Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
• Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
• Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
• Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
• Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.

LAMBES' SALT COD FISH CAKES

Steps:

• To prepare the cod you leave it to soak over night or for atleast 10 hours. Change the water several times.
• (I usually soak it overnight without changing the water and then the next day I boil the cod 2 or 3 times, changing the water inbetween boiling. That way it's less of a bother.).
• The fish should be rid of the majority of the salt by now. (Just remember a little salt left in them adds to the flavor.).
• Add the fish to a large pot as well as the potatoes and add enough fresh water to cover.
• Boil until fish flakes easily and potatoes are done.
• Drain and mash together with the seasonings and some margarine. Adjust the seasoning here before adding the egg to bind. You can add another egg if it's still a bit dry.
• Make sure it's well blended and use some flour to help you form it into 2 1/2 inch patties. You can season the flour if you want.
• In a large frying pan, heat enough oil to cover the bottom of the pan, and fry cakes over a medium-high heat. Fry as many as you can in the pan without letting them touch.
• When golden brown, remove and drain on paper towels.
• Repeat process until all the mixture is used up. You can also keep them warm in the oven if you want, but mine are usually gone by then! :-).
• To eat it Bermudian style; put your cod fish cake on a hotcross bun and add some mayo and ketchup(and a slice of kraft cheese for some people). Oh yeah!
• (Please note that the yield is just an estimate).

COD FISH CAKES

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.

SALT COD FISH CAKES

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.