Best New England Cod Cakes Recipes

New England Cod Cakes image

Provided by quotFoodThe Way To

Categories < 30 Mins

Time 25m

Yield 4-6 cakes

Number Of Ingredients 9

1 lb salt cod fish or 1 lb fresh cod, cooked and flaked
1 1/2 lbs yukon gold potatoes or 1 1/2 lbs russet potatoes
1/3-1/2 cup chopped onions or 1/3-1/2 cup scallion
1 1/2 teaspoons dry mustard
3 eggs, beaten
3 tablespoons soft butter, plus extra for frying
fresh ground black pepper
1 pinch cayenne (optional)
chopped herbs (such as parsley or dill) (optional)

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.

Nutrition Facts : Calories 619.9, Fat 15.6, SaturatedFat 7.2, Cholesterol 353.9, Sodium 8089.7, Carbohydrate 36.4, Fiber 3.4, Sugar 2.4, Protein 79.7

New England-Style Cod and Potato Cakes with Tartar Sauce image

Provided by Andrew Friedman

Yield Makes about 24 pancakes

Number Of Ingredients 10

1 pound skinless cod fillets (approximately 2 to 3 fillets)
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 cup coarsely grated onion, squeezed of excess moisture
1 teaspoon celery seeds
1/4 teaspoon celery salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Tartar Sauce

Steps:

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with Tartar Sauce .