If you come from where I come from, you would have probably eaten a lot of these! Growing up in Newfoundland, I remember fish cakes being a family staple. We usually had them made with salt cod, but around here fresh is easier to find. By fresh, I mean frozen but not salted! If that makes sense. If you can get your hands on salted cod, I think the flavour of the fish cakes is far better. However, fresh cod makes a nice fish cake as well.
These have become a go to staple for me over the years. I don't always make them the same, sometimes I had a dash of this or a pinch of that to change the flavour. These particular ones are very basic but quite satisfying with it.
These are just seriously good
Fresh Cod Fish Cakes
Makes 10 medium sized fish cakes
2 fair sized cod fillets, about 1lb
3 medium potatoes, peeled and cut into small pieces
4 tablespoons of milk
1 small onion very finely chopped
Small handful of fresh parsley, finely chopped
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup of flour, for coating
4 tablespoons olive oil, for frying
In a medium saucepan of boiling water, add the potatoes and cook until soft. This will take about 15 to 20 minutes. When cooked, remove from heat, drain and set aside
Meanwhile, in another medium saucepan of boiling water, add the cod fish and boil for about 10 minutes. Remove from heat and drain the water. Leave to cool so you can handle it.
Once the fish is cool enough to handle, remove the skin and you will notice that the fish will just flake apart. Remove any bones that you find in the fish and discard them. Take more than one look because those bones seem to hide everywhere.
In a large mixing bowl, add the potatoes and the two tablespoons of milk and mash really well. Now add the fish, onion, parsley, oregano and salt & pepper. With a wooden spoon, stir to combine. When it is all combined you can start making your fish cakes.
You can make them whatever size you want, but these are a fairly medium size and I got 10 out of the mixture. So, scoop out as much as you like and lay in on a clean surface. Turn it into a rough ball shape and put in on the flat working surface that you are using. Flatten the top slightly and try and keep them in a circular shape. The fish cakes pictured are about 1 1/2 inches in height. Repeat these steps for remaining fish cakes.
Next, on a clean working surface, spread out the flour. With one fish cake at a time, completely coat it in the flour and put on a clean plate. Repeat for further fish cakes.
In a large skillet set over moderate heat, add two tablespoons of the olive oil and bring to a high heat. When you put the fish cakes in the pan you want them to instantly sizzle. Cook for about 6 minutes or until it is golden brown and flip over. I usually use a silicone spatula to do this, and I have more control in flipping them. Continue cooking the other side for the same amount of time, or until golden brown. Repeat for whatever fish cakes you have left. Use the remaining olive oil to cook the rest of the fish cakes.
I like to serve these straight away, as they will still have the crispiness on the outside. But you can keep them warm in the oven until ready to eat. Just remember the outside texture will be softer if you do this.
This time of year we like to serve these with a green salad.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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