NEWFOUNDLAND FISH CAKES
Newfoundland Fish Cakes. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Provided by Barry C. Parsons
Categories Fish and Seafood
Time 45m
Number Of Ingredients 7
Steps:
- Soak the salt cod in cold water overnight.
- Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.
- When the fish is cool, flake it apart with a fork into small pieces.
- In a sauté pan, melt the butter over medium heat.
- Add the onions and cook until they are softened.
- Add the flaked fish along with the mashed potato, egg, pepper and savoury.
- Mix together until well combined, then form into small cakes and roll in flour.
- Fry the fish cakes in canola oil over medium heat until golden brown on both sides.
- Serve with scrunchions if desired.
Nutrition Facts : Calories 179 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 1 grams saturated fat, ServingSize g, Sodium 2689 grams sodium
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!
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.
TRADITIONAL NEWFOUNDLAND FISH CAKES
Traditional Newfoundland Fish CakesThese homemade savoury fish cakes are so delicious you will be making them all the time. I had so many wonderful comments about them on my Facebook page you are going to have to make them.
Provided by Bonita's Kitchen
Yield 12 fish cakes
Number Of Ingredients 10
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.
Nutrition Facts :
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.
NOVA SCOTIA FISH CAKES
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 main-course servings (about 30 patties)
Number Of Ingredients 13
Steps:
- Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
- Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
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
More about "newfoundland fish cakes food"
NEWFOUNDLAND FISH CAKES – EAST COAST KETO
From eastcoastketo.com
QUICK AND EASY NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
From baconismagic.ca
NEWFOUNDLAND FISH CAKES RECIPE: CHRISTINE TIZZARD | BEST HEALTH
From besthealthmag.ca
Author Rebecca Gao
NEWFOUNDLAND AND LABRADOR SEAFOOD
From gov.nl.ca
NEWFOUNDLAND FISH CAKES – COMPLETE COMFORT FOODS
From completecomfortfoods.com
NEWFOUNDLAND RECIPES ARCHIVES - NEWFOUNDLAND.WS
From newfoundland.ws
NEWFOUNDLAND RECIPES – LIVE RURAL NEWFOUNDLAND & LABRADOR
From liveruralnl.com
12 CRAZY ONLY-IN-NEWFOUNDLAND FOODS YOU MUST TRY
From internationaltraveller.com
QUICK ANSWER: HOW TO MAKE NEWFOUNDLAND FISH CAKES?
From minaki-bayviewlodge.com
SEAFOOD - NEWFOUNDLAND & LABRADOR CANADA
From findnewfoundlandlabrador.com
FISH, FEAST & FIRE - A NEWFOUNDLAND TRADITION - DESTINATION ST.
From destinationstjohns.com
5 FOODS YOU MUST EXPERIENCE IN NEWFOUNDLAND AND LABRADOR
From newfoundlandlabrador.com
TRADITIONAL NEWFOUNDLAND FOOD: UNIQUE ISLAND DISHES AND WHERE …
From encounternewfoundland.com
HOW TO MAKE TRADITIONAL NEWFOUNDLAND SALT FISH CAKES
From beautyandthebay.ca
NEWFOUNDLAND FISH CAKES - A DECADES OLD TRADITIONAL FAVOURITE!
From pinterest.ca
WHAT TO SERVE WITH FISH CAKES: 10 EASY OPTIONS - INSANELY GOOD
From insanelygoodrecipes.com
NEWFOUNDLAND FISH CAKES - A DECADES OLD TRADITIONAL FAVOURITE!
From pinterest.com
A GUIDE TO CLASSIC SNACKS IN NEWFOUNDLAND & LABRADOR
From newfoundlandlabrador.com
NEWFOUNDLAND FISH CAKES | RECIPELION.COM
From recipelion.com
NAN'S FISH CAKES - THE ZERO WASTE KITCHEN BY CHRISTINE TIZZARD
From thezerowastekitchen.ca
NEWFOUNDLAND BAKED COD FISH RECIPES | DEPORECIPE.CO
NEWFOUNDLAND GENERAL STORE FOOD PAGES
From newfiestore.foodpages.ca
DELICIOUS AND TASTY NEWFOUNDLAND SALT COD CAKES
From more.ctv.ca
NEWFOUNDLAND COD CAKES - L-A AT HOME
From athomeca.com
NAN'S FISH CAKES WITH MASHED POTATOES, PARSLEY, EGGS AND …
From more.ctv.ca
WHOLESALE FOOD SUPPLIER | ARTHUR KITCHENS | ST. JOHN'S
From arthurkitchens.net
7 FOODS YOU HAVE TO TRY IN NEWFOUNDLAND - COTTAGE LIFE
From cottagelife.com
FISH CAKES | RECIPE WITH A HISTORY - NEW ENGLAND TODAY
From newengland.com
ACADIAN FISH CAKES IN NOVA SCOTIA | EAT YOUR WORLD
From eatyourworld.com
WHAT A NEWFOUNDLAND KITCHEN PARTY IS REALLY LIKE
From foodnetwork.ca
EXPLORING THE QUIRKY SIDE OF TRADITIONAL FOOD IN NEWFOUNDLAND
From landlopers.com
NEWFOUNDLAND FISH CAKES | NEWFOUNDLAND RECIPES, FOOD, ROCK …
From pinterest.ca
SEARCHING FOR NEWFOUNDLAND'S MOST SCRUMPTIOUS FISH CAKE
From theglobeandmail.com
TRADITIONAL NEWFOUNDLAND FISH AND BREWIS - BONITA'S KITCHEN
From bonitaskitchen.com
HOW TO MAKE NEWFOUNDLAND COD "FISH" CAKES - YOUTUBE
From youtube.com
FISH CAKES -TRADITIONAL NEWFOUNDLAND - BONITA'S KITCHEN - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love