Captain Duarte's Salt Cod Cakes

Captain Duarte's Salt Cod Cakes

11 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    9 h
NainInCandia
Recipe by  NainInCandia

“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.”

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Ingredients

Adjust Servings

Original recipe yields 18 cod cakes

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Directions

  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.

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Reviews (11)

Rate This Recipe
MaryH
20

MaryH

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!!!!

babymakes5
14

babymakes5

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

julie
12

julie

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 32.3 g
  • 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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