Based on my father-in-law's recipe, these fish cakes use salt cod. Trust me; it is worth the effort to find salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor in this salt cod recipe. Who knows fish better than a Portuguese fishing captain? Even Emeril would be proud! Serve with a good tartar sauce.
Ingredients
- salted cod fish: 1 pound
- potatoes: 2 piece (cubed)
- seafood seasoning: 1 tsp
- ground black pepper: (to taste)
- fresh parsley: 0.5 cup (chopped)
- eggs: 2 piece (beaten)
- onion: 1 piece (chopped)
- all-purpose flour: 0.5 cup
- olive oil for frying: 0.25 cup
Metric Conversion
Stages of cooking
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Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.
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After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.
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Place 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 potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
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Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.
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Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.
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Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
