Best Salt Cod Fish Cakes Recipes

SALT COD FISH CAKES

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.

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.

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).