These traditional Newfoundland salt cod fish cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour. They are a tasty, iconic dish of Newfoundland. Comforting and delicious, these easy fish cakes hit the spot every time!
When someone references a “fish cake” in Newfoundland it is pretty much assumed that it’s a salt fish cake. They are super popular here in the province and loved by my family.
Every year before Christmas hubby and I go to my mother-in-law’s home for salt cod fish cakes. It’s definitely a tradition we look forward to.
Hubby usually helps his mother prepare them while I watch. This year, I decided to take my camera and photo all the action.
So, this recipe for salt fish cakes is from my dear mother-in-law. I’m sure you will love them as much as we do!
What Is Salt Cod?
Salt cod is cod fish that has been preserved in salt and dried (traditionally, it was dried outside).
I have vivid memories growing up in rural Newfoundland and seeing people have their salt cod laid out drying in the sun.
Years ago when refrigeration lacked, people would salt their fish out of necessity as a method of preserving so it would last longer.
Cod is the fish in Newfoundland and for hundreds of years, a lot of the cod you would find in other parts of the world was supplied by this province.
Salt fish is probably eaten a little less these days than years ago, but it is definitely a traditional Newfoundland ingredient and enjoyed all over the province. For me, it’s a real treat and I usually associate it with Christmas.
What Is Salted Cod Used For?
While one of the most common uses for salt cod here in Newfoundland is salt fish cakes, another very popular Newfoundland recipe is fish and brewis.
Fish and brewis (or a similar version called fisherman’s brewis) is basically salt fish simply mixed with potatoes, hard bread, pork fat and fried onion (and maybe a little drawn butter over top). My father makes fish and brewis every Christmas … perhaps I’ll share that one with you another time.
Other uses for salt cod is in stews or fritters. But, really, the possibilities are endless and all so tasty! These 14 ways to cook with salt cod shows just how versatile (and tasty) salt cod fish can be!
How To Soak Salt Cod
Because salt fish is coated in salt to preserve it, it definitely has to be soaked in water to remove excess salt. The fish pieces should be soaked skin side up (should the skin still be intact) in a large bowl of cold water.
How Long To Soak It
The length of time you soak the salt fish will vary depending on:
- How heavily salted it is.
- How thick it is.
- Your salt preference.
Typically, for preparing salt cod for fish cakes soaking time can range from 12 to 24 hours (keeping in a cool place, like the refrigerator), and changing the water 1 to 2 times after the original water (drain water and replace with fresh, cold water).
Note: For this fish cake recipe, the salt fish was thicker and my mom-in-law soaked it for 12 hours and changed the water once after the original pot of water.
How To Cook Salt Cod
After soaking the salt fish, it has to be cooked before making the fish cakes. Typically, the salt fish is placed in a large pot of boiling water and boiled anywhere from 15 to 20 minutes (depending on how thick the pieces of fish are).
When the fish is cooked, taste the water and fish for saltiness. What you are looking for is the water to be a tad salty, but not overly so. You want the water to be slightly saltier than water you would have for, say, salted water for pasta.
Also, if the salt fish tastes overly salty, take some water out of the pot and replace with fresh water. Bring to a boil and cook a few more minutes. After cooking, you want it to flake easily.
Note: Aside from lightly salted water that you’re cooking the potatoes in, there is no more salt added to this recipe. So, if your salt cod is just a tad salty after preparing, that is okay because it will be combined with the mashed potatoes.
How To Prepare Once It’s Soaked and Cooked
After the salt fish has been soaked and cooked, drain the water. Then, let it cool long enough so you can handle it. Once cool enough to handle, remove skin and all bones. Larger bones can be removed with a fork (as below), but you still need to pick through the fish to remove smaller bones.
Note: Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes.
This is what a small bone would look like. Remove those from the cod and discard.
How To Make Fish Cakes With Salt Cod
A little bit of planning is involved to make salt cod fish cakes (mainly because the fish has to be soaked to remove excess salt), but other than that these traditional Newfoundland salt fish cakes are easy to make!
Full details are in the recipe card below, but here are the basics:
- Boil soaked salt fish in a pot of water for 15 to 20 minutes.
- Drain salt cod and let cool slightly. Remove skin and bones.
- Boil potatoes in a pot of lightly salted water, drain and let cool slightly. Roughly mash (don’t overwork your potatoes).
- In a pot or bowl, mix salt fish with mashed potatoes, onion, savoury, pepper and flour.
- Portion the salt cod/potato mixture for your fish cakes (a round ice-cream scoop works great here).
- Form into patties.
- Dredge fish cake patties in a little flour.
- Working in batches, heat some vegetable oil or canola oil in a skillet and fry the fish cakes until they’re golden brown on both sides.
- Enjoy!
Note: For this recipe, a round ice-cream scoop was used and the fish cakes were left on the thicker side. They were roughly 60 to 65 grams per fish cake.
This recipe yields about 32 to 36 fish cakes. If you make your fish cakes smaller or larger, the quantity you yield will vary. Make them whatever size pleases you!
Can I Freeze Fish Cakes?
Yes, absolutely!
Every year when we have fish cakes at my mom-in-law’s we always take some to go. Because my mother-in-law is so generous, she basically gives us almost everything that’s left. We end up enjoying some the next day and freezing the rest.
To freeze, simply place the cooled fish cakes onto a wax paper-lined baking sheet and freeze for a half hour or so (so you don’t mush them when you seal them). Then, remove the fish cakes from the baking sheet and place them in vacuum sealer bags, seal (per the vacuum sealer instructions) and freeze. Alternatively, place the fish cakes in freezer-safe bags or freezer-safe containers and freeze. Freeze for up to 2 to 3 months.
Thaw the fish cakes in the refrigerator overnight when you are ready to enjoy them. Once thawed, fry the fish cakes in a frying pan (greased with some cooking oil) on the stovetop over medium-low to medium heat until heated through. Another option is to bake them in the oven on a sheet pan at 350 degrees Fahrenheit until heated through.
What To Serve With Fish Cakes
These fish cakes are super rich and savoury and a meal all on their own, but if you want to serve something with it, try any of these:
- Molasses (so good, especially if you’re a fan of sweet and salty combos)
- Mustard pickles
- Chutney
- Lemon wedge
- Green salad
- Homemade baked beans
- Poached egg (so good for breakfast!)
Tips for Making This Recipe
- Besides the flour to dredge the salt cod fish cakes, about a heaping tablespoon is used to bind them. Just use enough until it comes together.
- Don’t overwork your potatoes or salt fish cake mixture. You don’t want to make your potatoes gummy.
- Use your grocery’s scale to weigh the quantity of potatoes you need for this recipe (if you don’t have a kitchen scale at home).
- Because the salt level of salt fish can vary, your soak time will be anywhere from 12 to 24 hours and boil time will be about 15 to 20 minutes. Plus, everyone’s preference for salt varies. Soak and boil the salt fish to what suits you.
- Ensure the frying pan is over medium heat. You don’t want the temperature too low that the fish cakes soak up all the oil immediately, but you don’t want the temperature too high that the flour burns. You want a decent about of oil in the pan (about 2 to 3 tablespoons per batch). They will fry up nice and golden brown and get all those yummy crispy bits (my favourite)!
- Don’t overcrowd your frying pan when cooking the fish cakes. Work in batches.
Recipe Variations
- If you can’t find savoury where you are, replace with dried thyme or marjoram (or a mixture of the two). I would suggest starting with a little less than 2 tablespoons because I find those more potent than savoury.
- For a binder, my mother-in-law uses a little flour for these salt fish cakes. Another option is to mix in a whisked egg instead.
- If you aren’t a fan of raw onion, you can cook the onion in a little cooking oil or butter until tender. Then, add to the fish cakes.
Like these salt cod fish cakes? You may enjoy these other traditional Newfoundland recipes: cod au gratin and cod tongues.
If you’d love to see more traditional Newfoundland recipes, please let me know!
If you make these traditional Newfoundland fish cakes, be sure to leave a comment below!
Traditional Newfoundland Salt Cod Fish Cakes (Mom-in-Law’s Recipe)
Ingredients
- 1.5 pounds salt fish pieces
- 3 to 3.5 pounds potatoes, peeled
- 1 yellow onion, peeled and minced
- 2 tablespoons dried summer savoury
- 1 teaspoon freshly ground black pepper
- ¾ cup all-purpose flour, divided (approximately)
- Vegetable oil or canola oil, as needed for frying fish cakes
- Mustard pickles, for serving (optional)
- Molasses, for serving (optional)
Instructions
- Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below).
- In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
- Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl.
- Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
- To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don't overmix.
- Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess.
- Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches).
- To cook fish cakes, heat 2 to 3 tablespoons of vegetable oil or canola oil in a 12-inch cast-iron pan over medium heat.Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch.
- Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side.
- Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until they're golden brown on both sides. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches.
- Repeat process to cook remaining fish cakes.Note: Monitor the temperature as you are cooking the fish cakes so that they don't burn. The skillet tends to get hotter as you are cooking your batches.
- Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!
Notes
- Because the salt level of salt fish can vary, your soak time will be anywhere from 12 to 24 hours and your boil time will be approximately 15 to 20 minutes. Plus, everyone’s preference for salt varies. Soak and boil the salt fish to what suits you.
- Aside from lightly salted water that you’re cooking the potatoes in, there is no more salt added to this recipe. So, if your salt cod is just a tad salty after preparing, that is okay because it will be combined with the mashed potatoes.
- Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes.
- Besides the flour to dredge the salt cod fish cakes, about a heaping tablespoon is used to bind them. Just use enough until it comes together.
- Don’t overwork your potatoes or salt fish cake mixture. You don’t want to make your potatoes gummy.
- Use your grocery’s scale to weigh the quantity of potatoes you need for this recipe (if you don’t have a kitchen scale at home).
- Ensure the frying pan is over medium heat. You don’t want the temperature too low that the fish cakes soak up all the oil immediately, but you don’t want the temperature too high that the flour burns. You want a decent about of oil in the pan (about 2 to 3 tablespoons per batch).
- Don’t overcrowd your frying pan when cooking the fish cakes. Work in batches.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Anne VanDommelen says
Awesome recipe just like my mom’s. Thankyou.
Dawn | Girl Heart Food says
Thank you so much, Anne!