Bermuda Fish Cakes Food

COD FISH CAKES (BERMUDA)

Steps:

• Cook the fish and flake it with a fork.
• Mix the fish with the mashed potatoes. Beat the egg in a large bowl, then add it to the potato mixture.
• Mix well, then season with the salt, pepper, thyme, parsley and onion. Dust a large plate with flour, then shape the mixture into patties and arrange on the plate. Dust the tops with a little more flour.
• Heat a generous amount of oil in a skillet and add the fish cakes. Fry on both sides until golden brown.

BERMUDA FISH CAKES

Steps:

• In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.

BERMUDA COD FISH CAKES

Steps:

• Preparing the Fishcake Mixture
• First, put salt fish to boil, cooking until soft. If you are using a thicker salt fish, put to a boil then change the water halfway through its cooking time and finish. Allow to cool completely then if needed pick away any bones or skin. Rest to the side. Peel and cut potatoes into cubes then boil until soft. After they have cooked, drain and mash until soft pillows are formed. Next place a small saucepan on medium heat and melt down the butter. Add the onions and fresh thyme then cook until onions have become translucent. Remove from the heat and allow to cool.
• When the cooked items have cooled combine into one large bowl followed by the seasonings. Taste to see if it is to your liking then add the egg and mix well. Place the mixture into a sealed container and put in the fridge for 1 hour or overnight.
• Cooking the Fishcakes
• Once your fish cake mix has set, form into patties and roll them into the seasoned flour. Heat a Large pan on medium high and Fry in shallow oil until both sides are golden brown. Remove fishcakes from hot oil and onto paper towel or a draining rack. Serve between a bun or with peas and rice.