Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (2024)

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These traditional Newfoundland salt cod fish cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour.They are a tasty, iconic dish of Newfoundland. Comforting and delicious, these easy fish cakes hit the spot every time!

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (1)

When someone references a “fish cake” in Newfoundland it is pretty much assumed that it’s a salt fish cake.They are super popular here in the province and loved by my family.

Every year before Christmas hubby and I go to my mother-in-law’s home for salt cod fish cakes.It’s definitely a tradition we look forward to.

Hubby usually helps his mother prepare them while I watch. This year, I decided to take my camera and photo all the action.

So, this recipe for salt fish cakes is from my dear mother-in-law.I’m sure you will love them as much as we do!

What Is Salt Cod?

Salt cod is cod fish that has been preserved in salt and dried (traditionally, it was dried outside).

I have vivid memories growing up in rural Newfoundland and seeing people have their salt cod laid out drying in the sun.

Years ago when refrigeration lacked, people would salt their fish out of necessity as a method of preserving so it would last longer.

Cod is the fish in Newfoundland and for hundreds of years, a lot of the cod you would find in other parts of the world was supplied by this province.

Salt fish is probably eaten a little less these days than years ago, but it is definitely a traditional Newfoundland ingredient and enjoyed all over the province.For me, it’s a real treat and I usually associate it with Christmas.

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (2)

What Is Salted Cod Used For?

While one of the most common uses for salt cod here in Newfoundland is salt fish cakes, another very popular Newfoundland recipe is fish and brewis.

Fish and brewis (or a similar version called fisherman’s brewis) is basicallysalt fish simply mixed with potatoes, hard bread, pork fat and fried onion (and maybe a little drawn butter over top).My father makes fish and brewis every Christmas … perhaps I’ll share that one with you another time.

Other uses for salt cod is in stews or fritters. But, really, the possibilities are endless and all so tasty! These 14 ways to cook with salt cod shows just how versatile (and tasty) salt cod fish can be!

How To Soak Salt Cod

Because salt fish is coated in salt to preserve it, it definitely has to be soaked in water to remove excess salt.The fish pieces should be soakedskin side up(should the skin still be intact) in a large bowl of cold water.

How Long To Soak It

The length of time you soak the salt fish will vary depending on:

  • How heavily salted it is.
  • How thick it is.
  • Your salt preference.

Typically, for preparing salt cod for fish cakes soaking time can range from 12 to 24 hours (keeping in a cool place, like the refrigerator), and changing the water 1 to 2 times after the original water (drain water and replace with fresh, cold water).

Note: For this fish cake recipe, the salt fish was thicker and my mom-in-law soaked it for 12 hours and changed the water once after the original pot of water.

How To Cook It

After soaking the salt fish, it has to be cooked.Typically, the salt fish is placed in a large pot of boiling water and boiled anywhere from 15 to 20 minutes (depending on how thick the pieces of fish are).

When the fish is cooked, taste the water and fish for saltiness. What you are looking for is the water to be a tad salty, but not overly so. You want the water to be slightly saltier than water you would have for, say, salted water for pasta.

Also, if the salt fish tastes overly salty, take some water out of the pot and replace with fresh water. Bring to a boil and cook a few more minutes. After cooking, you want it to flake easily.

Note: Keep in mind that there is no more salt added to this recipe. So, if your salt cod is just a tad salty after preparing, that is okay because it will be combined with the mashed potatoes.

How To Prepare Once It’s Soaked and Cooked

After the salt fish has been soaked and cooked, drain the water. Then, let it cool long enough so you can handle it. Once cool enough to handle, remove skin and all bones. Larger bones can be removed with a fork (as below), but you still need to pick through the fish to remove smaller bones.

Note: Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes.

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (3)

This is what a small bone would look like.Remove those from the cod and discard.

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (4)

How To Make Fish Cakes With Salt Cod

Now, the fun part: fish cakes! A little bit of planning is involved to make salt cod fish cakes (mainly because the fish has to be soaked to remove excess salt), but other than that these traditional Newfoundland salt fish cakes are easy!

Full details are in the recipe card below, but here are the basics:

  1. Boil soaked salt fish in a pot of water for 15 to 20 minutes.
  2. Drain salt cod and let cool slightly. Remove skin and bones.
  3. Boil potatoes in a pot of water, drain and let cool slightly. Roughly mash (don’t overwork your potatoes).
  4. In a pot or bowl, mix salt fish with mashed potatoes, onion, savoury, pepper and flour.
  5. Portion the salt cod/potato mixture for your fish cakes (a round ice-cream scoop works great here).
  6. Form into patties.
  7. Dredge fish cake patties in a little flour.
  8. Working in batches, heat some vegetable oil or canola oil in a skillet and fry the fish cakes until they’re golden brown on both sides.
  9. Enjoy!
Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (5)

Note: For this recipe, a round ice-cream scoop was used and the fish cakes were left on the thicker side.They were roughly 60 to 65 grams per fish cake.

This recipe yields about 32 to 36 fish cakes. If you make your fish cakes smaller or larger, the quantity you yield will vary.Make them whatever size pleases you!

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (6)

Can I Freeze Fish Cakes?

Yes, absolutely!

Every year when we have fish cakes at my mom-in-law’s we always take some to go. Because my mother-in-law is so generous, she basically gives us almost everything that’s left.We end up enjoying some the next day and freezing the rest.

To freeze, simply place cooled fish cakes onto a wax paper-lined baking sheet and freeze for a half hour or so (so you don’t mush them when you seal them).Then, place in vacuum sealer bags, seal (per vacuum sealer instructions) and freeze. Alternatively, place the fish cakes in freezer-safe bags or freezer-safe containers. Freeze for up to 2 to 3 months.

Thaw in the refrigerator overnight when ready to enjoy. Once thawed, fry in a pan (greased with some cooking oil) on the stovetop over medium-low to medium heat until heated through. Another option is to bake in the oven on a sheet pan at 350 degrees Fahrenheit until heated through.

What To Serve With Fish Cakes

These fish cakes are super rich and savoury and a meal all on their own, but if you want to serve something with it, try any of these:

  • Molasses (so good, especially if you’re a fan of sweet and salty combos)
  • Mustard pickles
  • Chutney
  • Lemon wedge
  • Green salad
  • Homemade baked beans
  • Poached egg (so good for breakfast!)
Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (7)

Tips for Making This Recipe

  • Besides the flour to dredge the salt cod fish cakes, about a heaping tablespoon is used to bind them.Just use enough until it comes together.
  • Don’t overwork your potatoes or salt fish cake mixture. You don’t want to make your potatoes gummy.
  • Use your grocery’s scale to weigh the quantity of potatoes you need for this recipe (if you don’t have a scale at home).
  • Because the salt level of salt fish can vary, your soak time will be anywhere from 12 to 24 hours and boil time will be about 15 to 20 minutes. Plus, everyone’s preference for salt varies.Soak and boil the salt fish to what suits you.
  • Ensure the pan is over medium heat.You don’t want the temperature too low that the fish cakes soak up all the oil immediately, but you don’t want the temperature too high that the flour burns. You want a decent about of oil in the pan (about 2 to 3 tablespoons per batch). They will fry up nice and golden brown and get all those yummy crispy bits (my favourite)!
  • Don’t overcrowd your pan when cooking the fish cakes. Work in batches.
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Recipe Variations

  • If you can’t find savoury where you are, replace with dried thyme or marjoram (or a mixture of the two). I would suggest starting with a little less than 2 tablespoons because I find those more potent than savoury.
  • For a binder, my mother-in-law uses a little flour for these salt fish cakes. Another option is to mix in a whisked egg instead.
  • If you aren’t a fan of raw onion, you can cook the onion in a little cooking oil or butter until tender.Then, add to the fish cakes.

Like these salt cod fish cakes? You may enjoy these other traditional Newfoundland recipes: cod au gratin and cod tongues.

If you’d love to see more traditional Newfoundland recipes, please let me know!

If you make these traditional Newfoundland fish cakes, be sure to leave a comment below!

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (9)

Traditional Newfoundland Salt Cod Fish Cakes (Mom-in-Law’s Recipe)

Dawn | Girl Heart Food

These Traditional Newfoundland Salt Cod Fish Cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour.They are a tasty, iconic dish of Newfoundland. Comforting and delicious, they hit the spot every time!

5 from 27 votes

Print Recipe Save Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Soaking Time of Fish 12 hours hrs

Total Time 13 hours hrs 55 minutes mins

Course Main Course

Cuisine Newfoundland

Servings 36 fish cakes (approximately)

Ingredients

  • 1.5 pounds salt fish pieces
  • 3 to 3.5 pounds potatoes, peeled
  • 1 yellow onion, peeled and minced
  • 2 tablespoons dried summer savoury
  • 1 teaspoon freshly ground black pepper
  • ¾ cup all-purpose flour, divided (approximately)
  • Vegetable oil or canola oil, as needed for frying fish cakes
  • Mustard pickles, for serving (optional)
  • Molasses, for serving (optional)

Instructions

  • 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 oil 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 they're golden brown on both sides.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!

Notes

  • Because the salt level of salt fish can vary, your soak time will be anywhere from 12 to 24 hours and your boil time will be approximately 15 to 20 minutes. Plus, everyone’s preference for salt varies. Soak and boil the salt fish to what suits you.
  • Keep in mind that there is no more salt added to this recipe. So, if your salt cod is just a tad salty after preparing, that is okay because it will be combined with the mashed potatoes.
  • Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes.
  • Besides the flour to dredge the salt cod fish cakes, about a heaping tablespoon is used to bind them. Just use enough until it comes together.
  • Don’t overwork your potatoes or salt fish cake mixture. You don’t want to make your potatoes gummy.
  • Use your grocery’s scale to weigh the quantity of potatoes you need for this recipe (if you don’t have a scale at home).
  • Ensure the pan is over medium heat. You don’t want the temperature too low that the fish cakes soak up all the oil immediately, but you don’t want the temperature too high that the flour burns. You want a decent about of oil in the pan (about 2 to 3 tablespoons per batch).
  • Don’t overcrowd your pan when cooking the fish cakes. Work in batches.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

© Girl Heart Food Inc. Photographs and content are copyright protected.

Keyword easy fish cake recipe, Newfoundland fish cakes, salt cod recipe, traditional newfoundland recipe

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

Newfoundland Salt Cod Fish Cakes (Mom-in-Law's Recipe) (2024)

FAQs

Should fish cakes be cooked before freezing? ›

Make-ahead: Fish cakes can be assembled up to 24 hours in advance, then pan fried when ready to eat. To freeze uncooked fish cakes: Place on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer uncooked cakes to a freezer-safe airtight container, then freeze for up to 3 months.

How to keep fish cake from falling apart? ›

But there are a few ways to help put that problem to rest. Firstly, make sure you're using something to bind your ingredients together – like an egg. Secondly, use a firm fish when making your fish cakes, and thirdly you can always add cornflour or panko breadcrumbs to help your fish cakes stay together.

What is cod fish cakes made of? ›

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice.

Can you cook fish cakes straight from frozen? ›

Cooking from frozen: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.

How long to cook frozen fish cake in the oven? ›

Cook from frozen. Oven: Place on a baking tray and cook at 200°C Fan /425°F/Gas Mark 7 for 20-25 minutes. Grill: Medium heat for 8-10 minutes turning occasionally until golden brown.

What is the best binder for fish cakes? ›

Low-carb flours like almond flour or even an oat fiber work great along with the eggs and mayo to help bind these fish cakes together while keeping them low-carb and Keto friendly.

What can I use as a binder for fish cakes? ›

Potato – This is used to bind and fill out the fish cakes. Any starchy or all-rounder potatoes will work fine here. It's better to avoid waxy potatoes if you can but to be honest, even waxy potatoes will work ok.

What is the best binding agent for fish cakes? ›

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

What to eat with cod fish cakes? ›

Cod fishcakes served with greens (green beans, asparagus and tenderstem broccoli) and a warm rivagote sauce (a sauce made with broth, capers, herbs and dijon mustard) Fishcakes with Cheesy Mash and garlic prawns.

Are cod fish cakes good for you? ›

Fish cakes are a great way to bring flaky cod into the family menu with minimal fuss – and with the right side dishes, they form a balanced meal with the nutrients growing kids need. Our cod fish cakes are a great alternative to red meat, containing plenty of protein, and low in saturated fat.

What is the pink in fish cake? ›

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

How to make salt cod at home? ›

Mix the sugar, salt and parsley. Take a suitably sized plastic container with a lid, and spread one third of the mix over the base. Put the cod on top and cover with the remainder. Put the lid on and refrigerate for at least 24 hours, turning the fillet over once (you can leave it for up to 3 days).

Do you have to soak cod fish before cooking? ›

Soaking is the most important step in preparing salt cod. Most recipes say to soak for 24 hours. However, this is risky and may leave the fish too salty. About 48 hours is a better bet.

What does baccala mean in italian slang? ›

(noun) It's an insult used to address an incompetent and stupid person. "È un baccalà, non è buono a niente!" "He is a salted codfish, a good-for-nothing!"

Is it better to freeze cake before or after baking? ›

Simply bake your cakes, allowing them to completely cool, pop them in the freezer the next day, and keep them there until you're ready to serve.

Why do fish cakes fall apart when cooked? ›

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

Why are my fishcakes mushy? ›

Why are my fishcakes mushy? Typically, if the fishcakes turn out mushy, there's too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they'll fall apart while cooking.

Should you freeze cake immediately after baking? ›

Once your cakes come out of the oven and are properly cooled to room temperature, you can pop them in your freezer. Here are some tips to guide you to do it right!

References

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