NEWFOUNDLAND COD CAKES
A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.
Provided by Bergy
Categories Lunch/Snacks
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.
CODFISH CAKES
A food processor makes easy work of fish cakes, although they can also be made by hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
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 CAKES
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. Make sure to leave some time to chill the resulting patties in the refrigerator - the cold will help them set up so they don't fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.
Provided by Sam Sifton
Categories cakes, appetizer, main course
Time 1h
Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams
CAPTAIN DUARTE'S SALT COD CAKES
Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.
Provided by NainInCandia
Categories Appetizers and Snacks Tapas
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
- Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
- Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
- Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.3 g, Cholesterol 177 mg, Fat 4.6 g, Fiber 3.6 g, Protein 53.6 g, SaturatedFat 1 g, Sodium 5435.7 mg, Sugar 2.2 g
CODFISH CAKES USING SALT COD
An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)
Provided by Aroostook
Categories Canadian
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the fish in cold water for at least 6 hours or overnight.
- Change the water at least 3 times during the soaking.
- Remove the fish from the water and rinse well.
- Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
- Bring the mixture to a simmer and cook for 10 minutes.
- Drain the fish and let stand until cool enough to handle.
- Combine the breadcrumbs and milk in a small bowl and let soak.
- Using a fork, flake the fish, removing any bones, into a large bowl.
- Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
- Mix until well combined.
- Form the mixture into 2 1/2-inch cakes.
- Heat half the oil in a large skillet over medium-high heat.
- Cook until the cakes are browned on both sides, about 2 minutes per side.
COD FISH CAKES
Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Provided by DRAGON11
Categories Appetizers and Snacks Seafood
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g
COD FISH CAKES
These delectable little babies are easy to put together using a food processor. They are delicious served with a horseradish tartar sauce (posted seperately) and salad.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.7, Fat 12.8, SaturatedFat 2.1, Cholesterol 113.8, Sodium 1034.6, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 28.4
MOTHER'S FAMOUS CODFISH CAKES
Provided by Molly O'Neill
Categories dinner, weekday, appetizer
Time 25m
Yield Six servings
Number Of Ingredients 7
Steps:
- Using a fork, flake the fish into very fine pieces. Using a ricer or electric hand mixer, mash the potatoes with the fresh ginger and pepper to taste.
- Place the fish and the mashed potatoes in a large bowl. Add the egg yolks and heavy cream and combine well.
- Form the mixture into 12 patties and fry in butter over medium heat until golden on each side, about 4 minutes per side.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 3 grams, Protein 75 grams, SaturatedFat 11 grams, Sodium 7980 milligrams, Sugar 1 gram, TransFat 1 gram
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