Captain Duarte's Salt Cod Cakes

Captain Duarte's Salt Cod Cakes

15
NainInCandia 4

"Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce."

Ingredients 9 h {{adjustedServings}} servings 395 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 5436 mg
  • 217%

Based on a 2,000 calorie diet

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Directions

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  1. Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
  2. Place the 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 the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
  3. Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  4. Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
Tips & Tricks
Perfect Ten Baked Cod

A simple cracker crumb coating creates the ideal weeknight dinner.

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Simple salmon cakes with fresh dill and green onions fry up golden brown.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes all of the salt that has been rinsed from the cod and the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 15

  1. 16 Ratings

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MaryH
12/10/2009

I have been making cod fish cakes for years. This recipe is almost identical to my mothers recipe. My family loves them. I also use the same recipe to make salmon cakes. Delicious!!!!

julie
6/27/2011

These were the BEST codfish cakes that I have had in the U.S. Whenever I order crabcakes in restaurants, they are always overly breaded --- these are filled with fish and nicely balanced by the potatoes. A few improvements to the recipe: add 1/3 more spice, grate and strain the onion, add chopped cilantro with the parsely. In addition, I served with fresh lime, onion, cilantro and hot sauce. Perfection!

Heather Kreider
5/10/2010

This was good and easy to make. Next time I will add a little more seasoning, though-it could stand a little more flavor.