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.
TRADITIONAL NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE)
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!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 13h55m
Number Of Ingredients 9
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!
COD CAKES
Provided by Food Network
Categories appetizer
Time 3h20m
Yield 48 cod cakes
Number Of Ingredients 18
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.
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
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.
NEW ENGLAND COD CAKES
Make and share this New England Cod Cakes recipe from Food.com.
Provided by quotFoodThe Way To
Categories < 30 Mins
Time 25m
Yield 4-6 cakes
Number Of Ingredients 9
Steps:
- If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
- Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
- Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
- Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
- Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
- Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.
Nutrition Facts : Calories 619.9, Fat 15.6, SaturatedFat 7.2, Cholesterol 353.9, Sodium 8089.7, Carbohydrate 36.4, Fiber 3.4, Sugar 2.4, Protein 79.7
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DELICIOUS AND TASTY NEWFOUNDLAND SALT COD CAKES - CTV
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Servings 6-8Total Time 2 hrs
- Soak cod in a bowlful of water for two days, changing the water every 12 hours. Remove cod from water.
- Put fish into a pot with milk, onions, garlic, and bay leaves and bring to a slow boil on medium. Immediately reduce heat to medium low and simmer for 45 minutes. Let sit for 30 minutes. Strain milk from cod and onions and cool. Remove the bay leaves. Discard milk
- While cod is cooking, gently bring potatoes to a boil in salted water and simmer until tender when pierced with a knife. Drain water from potatoes and peel while still hot. Mash them with a fork in a bowl until smooth. Set aside
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