Nova Scotia Fish Cakes Recipe
This Nova Scotia Fish Cakes Recipe is the ultimate maritime comfort food for a cozy family dinner. It features flaky salt cod, fluffy mashed potatoes, and a perfectly crispy golden-brown crust on the outside.
Ingredients
- 1 pound salt cod dried and salted
- 1 pound russet potatoes peeled and cubed
- 1 large yellow onion finely minced
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground savory optional
- 1 large egg lightly beaten
- 1/2 cup all-purpose flour for dredging
- 4 tablespoons butter or salt pork fat for frying
- Fresh lemon wedges for serving
Instructions
Soak the Cod
- Place the dried salt cod in a large bowl and cover it with cold water for 24 hours. Change the water at least three times to remove the excess salt and soften the fish meat properly.
Boil the Fish
- Drain the soaked cod and place it in a pot of fresh water over a medium heat. Simmer the fish for about fifteen minutes until it becomes very flaky and tender when touched with a fork.
Cook the Potatoes
- In a separate stockpot, boil the peeled potato cubes in unsalted water until they are soft and easy to pierce. It is important to use unsalted water because the fish still carries a lot of salt.
- If you love how the humble potato can anchor a whole dish, you might also enjoy this comforting baked potato and ham casserole that uses the same satisfying principle.
Flake the Cod
- Drain the cooked fish and remove any skin or small bones very carefully with your clean fingers. Shred the fish into small, bite-sized flakes and place them into a large, dry mixing bowl.
Mash the Potatoes
- Drain the cooked potatoes well and mash them until they are very smooth and free of any large lumps. Avoid adding milk or butter at this stage so the fish cake mixture stays firm and solid.
Mix the Ingredients
- Add the mashed potatoes, minced onions, fresh parsley, black pepper, and ground savory to the bowl of fish. Stir everything together until the ingredients are evenly distributed throughout the thick and heavy potato mixture.
Bind with Egg
- Pour the lightly beaten egg into the bowl and mix it in thoroughly with a large wooden spoon. The egg acts as a glue that holds the fish and potatoes together while they fry in the pan.
Form the Cakes
- Scoop out about half a cup of the mixture and shape it into a flat, round patty. Repeat this process until you have twelve even cakes, then lightly coat each side with a little bit of flour.
Fry until Golden
- Heat the butter or pork fat in a heavy skillet over a medium heat until it is hot. Fry the cakes for about five minutes per side until the crust is dark golden-brown and very crispy.
Drain and Serve
- Place the hot fish cakes on a plate lined with paper towels to remove any extra cooking oil. Serve them immediately while they are steaming hot with a fresh squeeze of bright lemon juice on top.
Notes
- Use fresh cod or haddock if you prefer a much milder and less salty fish cake flavor.
- Add a pinch of cayenne pepper if you want to give your maritime cakes a spicy kick.
- Use leftover mashed potatoes to save time, but ensure they are cold and quite stiff for shaping. If you find yourself with extra spuds, this creamy potato salad with a Southern flair is another wonderful way to put them to good use.
- Fry the cakes in bacon fat or salt pork for a truly traditional and smoky Nova Scotia taste.
- Coat the cakes in panko breadcrumbs instead of flour for an extra crunchy and modern outer shell.
- Always chill the formed patties in the fridge for thirty minutes to help them stay together while frying.