Cod Fish Cakes Bermuda Food

COD FISH CAKES

Steps:

• Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
• Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.

CODFISH CAKES

Steps:

• Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
• Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

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.

COD FISH CAKES

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.

COD CAKES

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

OLD FASHIONED COD FISH CAKES

Steps:

• Boil codfish until tender and flaky. Crumble in medium bowl; let cool. Boil potatoes and mash. Chop onion finely and add to cod fish. Add all other ingredients; mix thoroughly. Form into cakes and fry in hot oil until golden brown. Serve immediately.

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.

COD FISH CAKES

Steps:

• Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
• Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.
• Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.
• In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

CRISPY POTATO FISH CAKES WITH COD

Steps:

• Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
• Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
• Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
• Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

IRISH COD FISHCAKES

Steps:

• Pour the milk into a large saucepan and add the sliced onion and peppercorns. Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
• Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
• Flake the fish into a large mixing bowl, taking care to remove all the bones. Pass the mashed potatoes through a sieve or food mill.
• Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well together. Add the parmesan cheese if desired.
• Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
• Divide into eight portions. Using floured hands form the mixture into flat cakes.
• Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
• Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
• Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
• Serve hot with a side of vegetables or a crisp green salad.

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.

TRADITIONAL NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE)

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!

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.