For a more substantial meal, I’ll add a couple of sunny-side-up eggs on top for a fantastic breakfast or brunch, or pair them with a simple green salad dressed with a sharp vinaigrette to balance the meal. On the side, baked beans or steamed peas are classic, comforting companions. No matter how you serve them, they’re best enjoyed immediately, when the crispy exterior is at its peak.
Variations & Customizations
While I adore the classic version, I’ve played around with it. My favorite twist is adding a handful of finely chopped fresh chives or green onion to the mix for a brighter, oniony flavor. Sometimes I’ll add a pinch of dried savory, a beloved herb in Newfoundland cooking, for an extra earthy note. If I’m feeling adventurous, a few cracks of fresh nutmeg in the potato mash adds a wonderful, subtle warmth.
For a bit of texture, I’ve seen others mix in a small handful of crushed saltine crackers into the mixture. I’ve also tried a version where I substituted half the butter with rendered pork scruncheons (tiny fried bits of salted pork fat)—it’s incredibly decadent and flavorful. If you’re not a strict traditionalist, a light dusting of flour or breadcrumbs on the outside of the patties before frying can give you an even crisper crust.
How to Store, Freeze & Reheat
These fish cakes store beautifully. Once cooled completely, I layer them between parchment paper in an airtight container and refrigerate for up to 3 days. To reheat, I avoid the microwave, as it makes them soggy. Instead, I re-crisp them in a skillet over medium-low heat with a tiny bit of oil until heated through, or bake them on a sheet in a 375°F oven for 10-15 minutes. This brings back that essential crispness.
They also freeze exceptionally well. After shaping and chilling, I place the uncooked patties on a parchment-lined baking sheet and flash-freeze them solid. Once frozen, I transfer them to a freezer bag. You can fry them directly from frozen, just add a few extra minutes per side. I’ve found this method preserves the texture far better than freezing them after cooking. Having a stash of homemade fish cakes in the freezer feels like having a secret comfort food weapon ready at a moment’s notice.
FAQ Section
Can I use fresh fish instead of salt cod?
I really don’t recommend it. The unique taste and texture of salt cod are what define this dish. Fresh fish has a different moisture content and flavor profile, and the cakes will lack that distinctive, savory depth. The soaking and rehydration process is integral. Think of salt cod as the preserved, concentrated essence of the sea—it’s the irreplaceable star.
My mixture is too wet and won’t hold together. What can I do?
This usually means your potatoes were too wet or your fish wasn’t drained well enough. First, make sure everything is cooled. Then, try adding a binding agent. I’ve saved many a batch by mixing in one large beaten egg. A tablespoon or two of all-purpose flour or crushed saltine cracker crumbs can also help absorb excess moisture and bind it. And never underestimate the power of chilling the mix before shaping.
Are fish cakes traditionally eaten for breakfast or dinner?
Yes, to both! That’s the beauty of this dish. In Newfoundland, they are a quintessential breakfast food, often served with a fried egg, baked beans, and toast. But they are also absolutely served as a hearty, satisfying dinner, typically with boiled vegetables and gravy or pickles. In my home, we happily eat them any time of day.
Conclusion
Making Newfoundland Fish Cakes is more than just following a recipe; it’s a connection to a rich, coastal tradition. It’s about patience with the salt cod, care with the potatoes, and the simple pleasure of creating something deeply comforting from scratch. I hope you give this recipe a try in your own kitchen. Once you taste that golden, crispy exterior giving way to the fluffy, savory interior, you’ll understand why this dish has been cherished for generations. Enjoy every bite