Codfish Cakes using Salt Cod

Total Time
8hrs 10mins
Prep 8 hrs
Cook 10 mins

An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)

Ingredients Nutrition


  1. Soak the fish in cold water for at least 6 hours or overnight.
  2. Change the water at least 3 times during the soaking.
  3. Remove the fish from the water and rinse well.
  4. Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
  5. Bring the mixture to a simmer and cook for 10 minutes.
  6. Drain the fish and let stand until cool enough to handle.
  7. Combine the breadcrumbs and milk in a small bowl and let soak.
  8. Using a fork, flake the fish, removing any bones, into a large bowl.
  9. Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
  10. Mix until well combined.
  11. Form the mixture into 2 1/2-inch cakes.
  12. Heat half the oil in a large skillet over medium-high heat.
  13. Cook until the cakes are browned on both sides, about 2 minutes per side.


Most Helpful

I got some nice, thick salt cod fillets for this recipe and we all liked it very much. I would have liked a wee bit more flavour and think that a minced onion and a bit of garlic would be good additions. I do like the texture of salt cod so much better than regular cod, and we have it often, so we'll be making these again. Definitely a better fish finger for the kids.

evelyn/athens March 31, 2008

EXCELLENT recipe... salt cod has a much better flavour than many usual white fish varieties and this recipe makes the most of that wonderful flavour. We liked this so much that I made a small salad and DH and I just had these with it for dinner... and enjoyed every second of it too. I used Tabasco for the hot sauce and found my parsley was in very sad state indeed, so used coriander / cilantro instead, for the rest I folled the recipe exactly. Please see my rating system: 5 stars for a recipe that has already been enthusiastically requested again by DH and I will be making it often in the future because it is simply devine. Thanks!

kiwidutch December 19, 2007

wow .. i had 2 fried onion and garlic to taste and it was amazing .. remember me gaspé canada

bobybaloony January 25, 2009

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