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!
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.
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