I still remember the first time I made Newfoundland Fish Cakes in my own kitchen. The comforting aroma of frying potatoes and savory salt cod filled the air, instantly transporting me to the rocky Atlantic coast. It’s a humble, hearty dish that speaks of tradition and resilience, and mastering it felt like unlocking a delicious piece of culinary heritage. I want to share that experience with you—the simple joy of turning a few basic ingredients into something truly soul-satisfying.
Ingredients
- 1 lb (450g) salt dried cod
- 2 lbs (900g) russet potatoes, peeled and quartered
- 1 medium yellow onion, finely grated
- 3 tbsp unsalted butter, softened
- Freshly ground black pepper (no added salt is typically needed)
- Oil for frying (I prefer a neutral oil like canola or vegetable)
Don’t let the simplicity fool you—each ingredient plays a crucial role. The salt cod is non-negotiable; its unique firm texture and deep, briny flavor are the soul of the dish. I’ve tried shortcuts with fresh fish, and trust me, it’s just not the same. For the potatoes, use a high-starch variety like russets. They mash up fluffy and dry, which is key to getting a cake that holds together instead of becoming gummy. And please, grate the onion; don’t chop it. Grating it into almost a pulp lets its sweetness permeate every bite without leaving crunchy pieces.
Equipment Needed
- Large bowl for soaking cod
- Large pot for boiling
- Potato masher or ricer
- Mixing bowl
- Large skillet or cast-iron pan
- Slotted spatula
- Paper towel-lined plate
You don’t need fancy gear here, but a few tools make life easier. A cast-iron pan is my MVP for this recipe—it holds heat so evenly and gives the fish cakes a perfect, golden-brown crust that a thin skillet sometimes struggles with. A potato ricer will give you the fluffiest, lump-free mash, but a standard masher works just fine; just be diligent. The most important thing is a good slotted spatula for flipping these delicate patties. I learned the hard way with a flimsy one; a sturdy, wide head is your best friend for a clean flip.
Step-by-Step Instructions
First, you need to lovingly desalt your cod. This isn’t a step to rush. I place the fillets in a large bowl, cover them with cold water, and soak for 24 hours, changing the water at least three or four times. Taste a tiny piece after soaking—it should be pleasantly salty, not seawater-brine. While the cod soaks, I boil my potatoes until fork-tender. Drain them extremely well and let them steam-dry in the colander for a minute before mashing. This drives off excess moisture, which is the secret to a non-soggy cake. Mash them with the butter while they’re still hot.
Once your cod is ready, cover it with fresh water in a pot and bring it to a gentle simmer. Poach it for about 15-20 minutes until it flakes easily with a fork. Be careful not to boil it vigorously, or it can become tough. Drain the fish and let it cool just enough to handle. This is where the magic happens: flake the fish meticulously, using your fingers to feel for and remove any tiny bones or tough bits. In a large bowl, gently combine the warm, flaked fish, fluffy mashed potatoes, and grated onion. Season generously with pepper. The mixture will be warm and fragrant.(See the next page below to continue…)