To form the cakes, I use about a half-cup of mixture for each, shaping them into 1-inch thick patties with my hands. If the mix feels too wet, a tablespoon of flour can help, but the real trick is chilling. I always let the shaped patties rest in the fridge for at least 30 minutes. This firms them up immensely and prevents them from falling apart in the pan. Heat your oil over medium heat—not too hot, or the outside will burn before the inside is warm. Fry for 4-5 minutes per side until they’re a deep, glorious golden brown. The sizzle and smell at this point are pure kitchen happiness.
Pro Tips for Best Results
My biggest tip is all about texture. After mixing, let the combined fish and potato mixture cool completely before you even think about shaping patties. I made the mistake of shaping them warm once, and they were a frustrating, sticky mess. Chilling the whole bowl in the fridge for an hour makes the mixture firm and far easier to handle, resulting in picture-perfect cakes that hold their shape in the oil. It’s a game-changer for both your results and your patience.
I tested the frying temperature three different ways. Medium heat is the sweet spot. If your oil is shimmering and you see little wisps of smoke, it’s too hot. The cakes will brown quickly but remain cold in the center. Too low, and they’ll soak up oil and become greasy. Aim for a gentle sizzle when the cake hits the oil. Don’t overcrowd the pan, either; give them space so the temperature doesn’t plummet. This ensures a crispy exterior and a piping-hot, fluffy interior every single time.
Don’t skip the tasting step! After you mix everything, pinch off a small bit, form a mini patty, and pan-fry it quickly. This is your chance to adjust the seasoning. Remember, the cod brings its own salt, so you likely won’t need more, but you can check the pepper level. I also find this test reveals the binding quality—if your test patty falls apart, mix in one beaten egg to help bind it. It’s a little insurance policy that has saved my dinner more than once.
Common Mistakes to Avoid
The most common, heartbreaking mistake is not soaking the cod long enough. I did this the first time. I was impatient and only soaked it for 8 hours. The result was inedibly salty fish cakes that we couldn’t eat. It’s a waste of good ingredients and effort. Trust the process and give it the full 24 hours with frequent water changes. It transforms the fish from a rock-hard salt block into a tender, flavorful ingredient. This step is the foundation of the whole dish.
Another pitfall is using waxy potatoes. I grabbed red potatoes once in a pinch, and the result was a gluey, dense mixture that refused to crisp up. Russets or another starchy baking potato are essential. They create a light, absorbent mash that soaks up the flavor of the fish and butter without becoming pasty. Also, avoid overmixing when you combine everything. Use a light, folding hand. You want a cohesive mix, not a homogeneous, mashed-up paste. Gentle folds preserve texture.
Finally, don’t flip the cakes too early. I know it’s tempting to peek, but if you try to flip before a proper crust has formed, they will stick and tear. Wait until the edges look set and golden, and they move freely when you gently shake the pan. Then, commit to your flip with confidence using that sturdy spatula. A hesitant flip is a recipe for a broken cake. Let them cook undisturbed to build that perfect crust.
Serving Suggestions
In my house, we keep it traditional. I love serving these fish cakes steaming hot, straight from the pan, with a big dollop of tangy mustard pickle (a Newfoundland staple called “mustard pickles”) or a simple side of beetroot relish. The sweet and sour punch cuts through the richness beautifully. A generous sprinkle of fresh parsley adds a needed hit of color and freshness. (See the next page below to continue…)