Salt Cod Fish Cakes: A Delicious Twist on a Traditional Favourite

Salt cod fish cakes are a versatile and delicious dish that can be enjoyed for both light lunches and filling brunches. This recipe is my personal best, and I am excited to share it with you. The flaky salt cod is paired with a perfect blend of lemon, thyme, parsley, and pepper, which provides a complementing flavour without overpowering the taste of the fish. Whether you're an experienced home cook or a beginner, this recipe is easy to follow and guarantees great results. In this post, you'll find detailed instructions and helpful tips to guide you through making the best salt cod fish cakes ever. So, let's jump right in and get started on this delicious and satisfying dish.

Jump to:

• What is Salt Cod?
• Preparing the Salt Cod
• Making Salt Cod Fish Cakes
• Forming the Fish Cakes
• Cooking and Serving the Salt Cod Fish Cakes
• Tips for the Best Salt Cod Fish Cakes
• Recipe

What is Salt Cod?

Salt cod, also known as bacalao or bacalhau, is a traditional form of preserved fish used for centuries. The preservation process involves covering the fish in salt, which draws out the moisture and dries it, allowing it to be stored indefinitely. This method of preservation was commonly used during the days of long sea voyages before the advent of refrigeration or canning. Salt cod has a rich history and is a staple ingredient in many traditional cuisines, mainly Portuguese, Spanish, and Eastern Canadian cuisine.

Salt cod is available in various forms, including bits, fillets, or whole fish. For today's recipe, we suggest using bits, which are readily available in most grocery stores. Additionally, salt cod is a versatile ingredient that can be used in many dishes, such as fish cakes, stews, soups, and more. It's a great source of protein and packed with essential vitamins and minerals, which is why it has been a staple in the Mediterranean diet for centuries. If you're interested in more fish recipes, my Everything I Know About Cooking Fish guide is a great place to start.

Preparing the Salt Cod

Soak the Cod

Salt cod, by definition, is salty, which is a result of the preservation process. However, to make it edible and to bring out its full flavour, it is important to remove some of the salt and rehydrate the fish. This process is known as soaking, and it is a crucial step when preparing salt cod.

To properly soak salt cod, start by rinsing the fish under cold running water to remove any excess salt on the exterior. Then, place the fish in a container and cover it with cold water. It is important to use cold water as it helps to keep the fish firm and preserve its texture. Next, place the container in the refrigerator and let it soak overnight. For best results, it is recommended to change the water at least once while the fish is soaking. This will help to remove any remaining salt and ensure that the fish is properly rehydrated.

Soaking salt cod not only helps to remove the excess salt but also helps to enhance the fish's natural flavours and makes it more tender and moist. It's also a critical step to follow when preparing any dish that calls for salt cod, whether it's fish cakes, stews, soups, or any other traditional dishes.

Cooking Salt Cod

After the fish has been soaked, it's time to cook it. Boiling the cod is an effective method to remove any remaining salt and also to infuse it with extra flavour. To begin, drain the soaking water from the cod and rinse it once again.

Place the cod in a pot, cover it with cold water and add a couple of bay leaves and a big sprig of thyme. The bay leaves and thyme impart a subtle and delicious flavour to the cod and help remove any remaining salt. Bring the contents of the pot to a boil over high heat, then turn the heat to low and simmer for about 5 minutes.

Once the cod is cooked, strain it and remove the thyme and bay leaves. The fish is now ready to be used for the fish cakes.

Making Salt Cod Fish Cakes

Onions

While the cod is cooking, prepare the onion. You'll need about a cup of diced onion in total. Start by finely dicing one medium-sized onion. Also, chop up some thyme, about two teaspoons in total. This will add a subtle and delicious flavour to the fish cakes.

Put a small pot or pan on the stove on medium heat. Add a tablespoon of butter and a tablespoon of olive oil. Once the butter starts to foam, add the onions and thyme. Cook the onions for about three to four minutes or until they soften, turn translucent and start to slightly brown. Slightly browning the onions brings out the natural sweetness and enhances their flavour.

As you cook the onions, occasionally stir them to prevent burning. Slightly browned onions are a key ingredient in many dishes, and adding them to fish cakes will give your dish a unique and delicious flavour.

Assembling Salt Cod Fish Cakes

To make the fish cakes, start by putting the cooked cod and cooked onions in a medium mixing bowl. Add two cups of leftover mashed potatoes, two tablespoons of chopped parsley, a quarter teaspoon of black pepper, and the zest of one lemon. Parsley adds a fresh and herby note, the lemon zest provides a bright and tangy flavour, and the black pepper gives a nice kick of heat. These ingredients help to balance out the flavours of the fish and onions and provide a well-rounded taste.

With your hands or a wooden spoon, mix everything until it just comes together. The goal is to just combine the ingredients. It's important not to over-mix the ingredients as it will cause the fish cakes to lose their delicate, flaky texture. Over-mixing causes the fish to release its moisture and bind together with the other ingredients, creating a gummy paste instead of a light and flaky fish cake. Additionally, over-mixing may lead to the fish cakes falling apart when they are cooked, so it's important to handle the ingredients gently and mix them until they're just combined.

You may also consider adding some additional ingredients like garlic, diced red pepper, or chopped olives to give the fish cakes more depth of flavour and make them more unique. Also, you can experiment with other herbs like dill or cilantro to give the fish cakes a different twist. If you need a great mashed potato recipe to use as a base, my Ultimate Thanksgiving Mashed Potatoes work perfectly here.

Forming the Fish Cakes

When forming the fish cakes, you can make them in different sizes depending on your preference. I prefer smaller fish cakes, so I measured mine with a quarter cup measure. However, if you prefer larger ones, you can use a half-cup measure or, for even bigger fish cakes, a full-cup measure. Ice cream scoops work well for this.

Simply measure out the mixture and form it into patties. You can cook the fish cakes right away or store them for later. They will last in the refrigerator for up to three days, and they can also be frozen for up to three months. Before cooking, chill the fish cakes in the fridge for 30 minutes to give them time to firm, making cooking easier. This is optional but highly recommended.

Cooking and Serving the Salt Cod Fish Cakes

To cook the fish cakes, heat a medium skillet over medium heat. Add a tablespoon of butter and a tablespoon of olive oil. Once the butter starts to foam, add the desired number of salt cod fish cakes to the pan. Cook the fish cakes for about three to four minutes per side or until golden brown and warm in the middle. Serve the fish cakes with a bit of salad and some tartar sauce or poached eggs.

The combination of butter and oil is key here. The butter adds flavour and helps create a gorgeous golden crust, while the oil raises the smoke point and prevents the butter from burning. Keep the heat at medium, not higher. These fish cakes are already cooked through, so you just need to warm them and get that beautiful crust without burning the outside.

Tips for the Best Salt Cod Fish Cakes

These salt cod fish cakes are a true Maritime Canadian classic, and they hold a special place in my heart. The key to getting them right is in the details: proper soaking, gentle mixing, and patient cooking. Here are a few more tips to help you nail this recipe every time:

• Taste before seasoning. Salt cod retains some salt even after soaking and boiling. Always taste the mixture before adding any extra salt. You can always add more, but you cannot take it away.
• Use leftover mashed potatoes. Day-old mashed potatoes are actually ideal here because they are drier and hold together better than freshly made ones.
• Don't skip the lemon zest. It might seem like a small addition, but the brightness it adds to the fish cakes is remarkable. It lifts the whole dish.
• Freeze for meal prep. These fish cakes freeze beautifully. Form them into patties, place them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook them straight from frozen, adding a couple of extra minutes per side.

If you enjoy traditional Atlantic Canadian seafood dishes, you might also want to try my Haddock Fishcakes Recipe or my Classic Nova Scotia Seafood Chowder. Both are comfort food at its finest and pair wonderfully with these salt cod fish cakes for a seafood-themed brunch or dinner.

I hope you give these a try. They are one of those recipes that taste like home, and once you make them, I have a feeling they will become a regular part of your cooking rotation.

Recipe