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 recipes 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 It
After soaking the salt fish, it has to be cooked. 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: Keep in mind that 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. Ain’t no one got time for bones in their fish cakes.
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
Now, the fun part: fish cakes! 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!
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 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.
- Fry the fish cakes in a cast-iron skillet until golden on both sides and heated through.
- 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 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, place in vacuum sealer bags, seal (per vacuum sealer instructions) and freeze. Alternatively, place the fish cakes in freezer-safe bags or freezer-safe containers. Freeze for up to 2 to 3 months.
Thaw in the refrigerator overnight when ready to enjoy. When thawed, fry in a pan (greased with some oil) on the stovetop on medium-low to medium heat until heated through. Another option is to bake 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 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 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 and brown and get all those yummy crispy bits (my favourite)!
- Don’t overcrowd your 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 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 potato, peeled
- 1 yellow onion, peeled and minced
- 2 tablespoons dried savoury, or thyme or marjoram
- 1 teaspoon freshly ground black pepper
- ¾ cup all-purpose flour, divided (approximately)
- vegetable or canola oil, as needed for frying fish cakes
- Mustard pickles, for serving with (optional)
- Molasses, for serving with (optional)
Instructions
- Soak salt fish pieces 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 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 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 the outside is golden brown and crispy. 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.
- Keep in mind that 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 scale at home).
- Ensure the 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 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.
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!
Philip
Great recipe! Nice flavor and texture. I tried one of the first batch and it was a little mild, so I added two chopped scallions to the remainder. Next time I make it I will definitely divide the final mix in two: keep half mild, but mix some diced green chiles or jalapeños into the other half for spice loving palates! Still they were delicious as is, served with a generous squeeze of lemon, and a splash of hot sauce for spice heads like me!
Dawn | Girl Heart Food
Thank you very much, Philip!! I love the suggestion of adding a little spice (I’m a huge fan of hot sauce and chili peppers)!!
Pam
Want to prepare in advance, how long will they keep in the fridge? Thanks
Dawn | Girl Heart Food
Hi Pam, you can prep the fish cakes 1 to 2 days in advance and store in an airtight container in the refrigerator. Hope you enjoy the recipe!!
M Lowe
I had these in Rocky Bay Newfoundland (a beautiful place in Gros Morne) and the cook put a few scrunchions on the top before frying that side. Wow, what a delicious surprise. BTW, for those that don’t know scrunchions are fried salt pork pieces, crispy and addictive.
Dawn | Girl Heart Food
Sounds like a delicious meal! Scrunchions definitely add extra flavour!!
Lauren Blanchard
Great to see these comments. My family were from Cape Breton and the savoury was a real twist to me but I shall try it next time. I gently fry onion and celery including the leaves and add that to my fish and potato mixture. I also roll them in corn flour before frying. Always served with homemade baked beans, molasses bread and lots of homemade tomato chow. Reminds me of my grandmother’s kitchen. I’ve made them for many years and have friends who always look for an invite!
Dawn - Girl Heart Food
I love the savoury in there (quite popular here in Newfoundland)! Never tried them with celery before, but I bet it adds a lovely flavour. Oh, yes, molasses bread is SO good with fish cakes, isn’t it? 🙂
Liz
In Nova Scotia I’ve seen salt cod fishcakes served for supper with beans in molasses and pickles or pickled beets. Filling and delicious.
Dawn - Girl Heart Food
Such a delicious combination, Liz! I love pickled beets with salt cod fish cakes!
Frank
Great recipe. I halved the onion and added green onions as well. Served it with poached eggs and hollandaise sauce. Made for an excellent dinner that everyone loved. Thanks.
Dawn - Girl Heart Food
Thank you very much, Frank! Happy you enjoyed it! Sounds like an amazing meal, especially paired with the poached eggs and hollandaise sauce. YUM!
Wendy
Just wondering if I can freeze the uncooked prepped fish cakes ? If so how long are they good for in freezer?
Dawn | Girl Heart Food
Hi Wendy! You sure can! Prep the fish cakes, then allow to cool. To freeze, I like to line a sheet pan with wax paper and place the fish cakes on there. Place in the freezer until they’re solid. Once they are, you can store the fish cakes in sealable freezer bags for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight, then cook. Hope you love them!
Ginny Hurlock
Hi Dawn, These look soooo good!! Have you ever tried freezing them after they have been cooked? If so, how were they once thawed? Looking to cook some for my wedding reception 🙂 Thanks
Girl Heart Food
Hi Ginny! Yes, they freeze beautifully 🙂 And congrats!
Margaret Fraser
I grew up on these in beautiful Nova Scotia and absolutely LOVE them !! Thank you for bringing back some wonderful memories – now I’m going to the grocery store which is close to where I live (in Alberta) and get some wonderful salt cod ! Thank you !!
Girl Heart Food
So delicious, right?? Thank you very much for the kind comment, Margaret. Glad that they brought back happy memories to you 🙂
Holly
Salt cod fish cakes are a tradition in Bermuda which I learned about the first year we lived there. Easter is the holiday when these are popular along with hot crossed buns. I sure could have used your directions and step by step guidance when I made these the first time all those years ago! Yours are lovely with that browned crust around the edges, makes me want to dig in!
Girl Heart Food
Thank you so much Holly! I love those crispy edges – the best part 🙂
[email protected]
There sure is something about the photo of the crispy edges on your Salt Cod Cakes that made me want to jump into the page and gobble them all down, Dawn! They look so delicious! Thanks for sharing your mom-in-laws recipe with us. It is very special and I will pin to try soon as I have a good source for salt cod here in Kelowna. Many thanks and cheers!
Girl Heart Food
Yay! Thanks a million, Denise 🙂
Shauna | Linden & Lavender
I embarrassed to admit that I didn’t know that salt cod was such a big part of Newfoundland as I’ve always associated it with Portugal. What a lovely family recipe that you’ve posted and the step-by-step makes it seem less overwhelming. Thank you for teaching me something about cooking and Canada!
Girl Heart Food
Totally! And I would bet that a lot of the salt cod that was enjoyed in Portugal probably came from Newfoundland! Hope you get to try these out soon 🙂 Thanks Shauna!
Elaine
I love that you’ve preserved this family recipe for years to come! I’ve yet to try Canadian bacalao as I’ve never been to Newfoundland, but I did have these salt fish cakes in Lisbon. We loved them! I think they get their cod from the cold ocean waters near Norway. Great family recipe!
Girl Heart Food
Me too! Thanks so much, Elaine! They are something special for sure 🙂
Katie Crenshaw
Wow! Now I know everything I need to know about Salt Cod Fish. You did such a great job explaining everything Dawn!! How lovely of you to share your mother-in-law’s Salt Cod Fish Cakes. They look scrumptious. I am definitely going to have to make a big batch of these.
Girl Heart Food
Thanks a million, Katie! So happy you like this one! Happy Monday to ya! XOXO
David @ Spiced
One of my good curling buddies is from Newfoundland, and he always talks about salt cod. I never quite knew what it was until now…I appreciate the primer! I’m a sucker for a good, flaky white fish, and these salt cod fish cakes sound delicious, Dawn. I also love the family tradition and heritage that is wrapped up in a simple thing like a recipe for salt cod. Such a fun post, my friend!
Girl Heart Food
Traditions are the best, aren’t they? Thanks so much for the kind comment, David 🙂
Katherine | Love In My Oven
It’s so nice that this recipe is a family tradition. You’ve done it justice! I wish you could serve up a platter of these for me, they look so good! Happy weekend, Dawn!!
Girl Heart Food
Thank you Katherine 🙂 Hope you had a lovely weekend!
Valentina
I love meals surrounded by family traditions. Love that you are sharing the recipe! Thank you. The cod fish cakes sound so good! When I lived in Spain (many moons ago!), I remember eating a lot of Bacalao, and always loving it. I will have to try this recipe, as I’ve never cooked with it and I know my family would love these.
Girl Heart Food
Me too! Hope you guys enjoy, Valentina! They’re pretty tasty 🙂
Kevin
Don’t these cakes look amazing! So crisp, light and flaky! Great tips and hints on how to make these taste and turn out perfect!
Girl Heart Food
Thanks so much, Kevin 🙂
Shashi at Savory spin
Funny story Dawn, the first time I got to experiment with Bacalao I didn’t rinse it and the resulting cooked salt cod was so salty it was inedible! These salt cof fish cakes look so tender and tasty – what a wonderful mom-in-law you have, giving you all the leftovers of these delicious cod fish cakes! BTW, happy New Year – hoping 2019 is wonderul for you, hubs, your fur baby and your blog! XOXO
Girl Heart Food
Oh no!! I can see why it would have been inedible! Hopefully, you’ll try again 🙂 Thanks Shashi! Happy New Year to you and your daughter! XOXO
Mike
Grew up in Nova Scotia and ate these often. We ate with sour cream and green tomato chow on the side.
Dawn - Girl Heart Food
Hi Mike! So yummy, right? Haven’t tried fish cakes with sour cream before; I’ll have to give that a try next time!
Kelly | Foodtasia
Dawn, these look really good! I’m so intrigued! I grew up in the Midwest (of the US) so this is new to me. (Or maybe I just missed it!) It was very interesting reading about the salt cod and especially your family tradition of having these at Christmas. So fascinated by the traditional Newfoundland recipes!
Girl Heart Food
Thanks for the kind comment, Kelly 🙂 Hope you have a lovely week!
Mary Ann | The Beach House Kitchen
Yay for your mother-in-law Dawn! These looks so delicious! I will be trying them for sure! And keeping bookmarked for Lent this year!
Girl Heart Food
I agree 😉 Hope you love them! Thanks Mary Ann 🙂
Jennifer @ Seasons and Suppers
This is the kind of food my husband just loves – traditional and simply perfect. And even better with a tried and true mother-in-law recipe 🙂 Will be trying these!
Girl Heart Food
For sure! Hope you love it, Jennifer 🙂 Thank you!
Milena
I love savory and using it alone would sell me on many dishes, but these fish cakes are just fabulous on top of having savory in them! I love the process of making them and how they are a culinary symbol of your beautiful part of the world.
Girl Heart Food
So yummy, right?? Thank you Milena 🙂
Ben|Havocinthekitchen
We tried salted fish cakes only once (in Nova Scotia), and we liked their texture and flavour. Indeed, I just saw salted cod in the store some time ago, and I thought it would be great to try it at home. I certainly appreciate your generosity – you must have realized I was looking for a recipe, right? (So pinned!) 🙂 Thank your for all these little secrets. While I realized you need to soak the fish prior to cooking, I wouldn’t have thought you need to boil it as well 🙂
Girl Heart Food
Lol…definitely 😉 Hope you get a chance to try these out, Ben! Thanks so much!
Kelsie | the itsy-bitsy kitchen
I love foods that are so deeply rooted in tradition–that always means they’re delicious! Cod was one of the only kinds of fish I’d eat growing up so I have a special fondness for it. I’ve never had salt cod though! I need to remedy that asap 🙂
Leanne | Crumb Top Baking
You know I love this Dawn! I think the same day you were making these (as you shared on your Instagram stories) we were at my sister’s for a holiday brunch, where we were enjoying fish cakes and beans and other fixins’! My father makes them for Christmas and for other special occasions. They really do freeze beautifully. I love mine with a side salad and mustard pickles! Thanks for sharing this Dawn!
[email protected]
WOW! This is quite the post and quite the delicious bite!! I love that you captured the action and shared a family tradition! Nothing better! The combination of crispy and flaky is always a favorite of mine! Brava! Have a lovely weekend, my friend! XOXO
Girl Heart Food
I agree 😉 Thanks so much, my friend! Have a great week ahead! XOXO
Haylie Abele
Yum!! Dawn, these look amazing! Caramelized on the outside, deliciously flaky on the inside. My type of fish cake! SO much goodness. Great job on this one!
Girl Heart Food
Thanks so much, Haylie!!