Newfoundland Cod Cakes Food

NEWFOUNDLAND COD CAKES

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.

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!

TRADITIONAL NEWFOUNDLAND FISH CAKES

Steps:

• Traditional Newfoundland Fish CakesSoak fish over night. Olive oil and butter is for frying fish cakes and onion. Method: 1 - Soak your salt cod overnight, then drain off water. 2- In medium boiler half full with water then add your salt fish. 3- In another medium boiler half full with water add 1/2 tsp sea salt ( optional) 1/2 medium onion, then add your potatoes. 4- In a medium frying pan add 1 tbsp butter, 1 tsp olive oil melt then add 1/2 medium chopped onion fry until golden brown. 5- When fish and potatoes are cooked, drain off water. You will need a large bowl to add your potatoes, sauté onion, savoury, egg, pepper then mash together. 6- Before adding your fish flake it apart with a fork make sure there are no bones in your fish. After you have all your fish flaked add to your bowl continue mashing to mix all your ingredients together. 7- In a small bowl add 1/2 cup of flour, then start scooping your fish mixture up with a ice cream scoop, to make equal helpings. 8- Form each scoop of fish mixture into a flat patty then roll in your flour and put to the side on a plate until all your fish cakes have been made. 9- Pre heat a medium frying pan add 1 tbsp butter and 1 tsp olive oil or margarine put about four fish cake in your pan and let fry until golden brown on each side. " maybe five minutes on each side. This mixture makes 12 medium size fish cakes. If you only need to fry some of your fish cakes you can freeze the rest in freezer bags and date them for another time.

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.

FRESH COD CAKES

Steps:

• Tear bread into pieces and pulse to fine crumbs in the food processor.
• Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating.
• Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
• Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
• Pulse fish in processor until finely chopped (be careful not to process to paste).
• Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.
• Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.
• Gently shape fish mixture into 4 (4") patties (mixture will be soft) and coat well with seasoned bread crumbs.
• Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
• Heat 1 1/2 TBS oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.
• Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches.
• Serve with Bev's Tartar Sauce Recipe #56860.
• Serves 4.

COD CAKES

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.

NEWFOUNDLAND COD CAKES

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.