Captain Duarte's Salt Cod Cakes9 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 9 hr
“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.” - by NainInCandia
Original recipe yields 18 cod cakes
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 395 cal
- 4.6 g
- 32.3 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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!!!!..." See more"
"This was good and easy to make. Next time I will add a little more seasoning, though-it could stand a little more flavor...." See more"
"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 potat..." See moreoes. 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!"
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