Time 45m Number Of Ingredients 7 Steps:
Soak the salt cod in cold water overnight. Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature. When the fish is cool, flake it apart with a fork into small pieces. In a sauté pan, melt the butter over medium heat. Add the onions and cook until they are softened. Add the flaked fish along with the mashed potato, egg, pepper and savoury. Mix together until well combined, then form into small cakes and roll in flour. Fry the fish cakes in canola oil over medium heat until golden brown on both sides. Serve with scrunchions if desired.
Time 13h55m Number Of Ingredients 9 Steps:
Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below). In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil. Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl. Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil. To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don’t overmix. Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess. Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches). To cook fish cakes, heat 2 to 3 tablespoons of vegetable or canola oil in a 12-inch cast-iron pan over medium heat.Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch. Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side. Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until the outside is golden brown and crispy. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches. Repeat process to cook remaining fish cakes.Note: Monitor the temperature as you are cooking the fish cakes so that they don’t burn. The skillet tends to get hotter as you are cooking your batches. Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!
Time 25m Yield 10 Cod cakes Number Of Ingredients 9 Steps:
Mix potatoes, onion, parsley,butter & eggs. Stir until thoroughly mixed. Add cod, breaking it apart with a fork, mix well. Shape mixture into 3" patties. Coat with seasoned crumbs. In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.
Time 3h20m Yield 48 cod cakes Number Of Ingredients 18 Steps:
Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate for 1 hour. Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely. Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool. In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes. Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.
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.
Time 45m Yield 9 cakes Number Of Ingredients 12 Steps:
Bring oil to 360 degrees F in a deep-fryer. Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod. Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper. Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko. Deep-fry cod cakes until golden brown, about 3 minutes.
