Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs
Servings:
6
Yield:
18 cod cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.

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  • Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

  • Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.

  • Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

Editor's Note

The nutrition data for this recipe includes all of the salt that has been rinsed from the cod and the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

396 calories; protein 53.6g 107% DV; carbohydrates 32.3g 10% DV; fat 4.6g 7% DV; cholesterol 177mg 59% DV; sodium 5435.7mg 217% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2009
I have been making cod fish cakes for years. This recipe is almost identical to my mothers recipe. My family loves them. I also use the same recipe to make salmon cakes. Delicious!!!! Read More
(28)

Most helpful critical review

Rating: 2 stars
01/07/2012
Very messy. Chilled in the fridge and added flour to try and improve texture. No luck super sticky and messy Read More
(4)
34 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/10/2009
I have been making cod fish cakes for years. This recipe is almost identical to my mothers recipe. My family loves them. I also use the same recipe to make salmon cakes. Delicious!!!! Read More
(28)
Rating: 5 stars
12/24/2015
These were the BEST codfish cakes that I have had in the U.S. Whenever I order crabcakes in restaurants they are always overly breaded --- these are filled with fish and nicely balanced by the potatoes. A few improvements to the recipe: add 1/3 more spice grate and strain the onion add chopped cilantro with the parsely. In addition I served with fresh lime onion cilantro and hot sauce. Perfection! Update 12-14-15: Continues to be one of our favorite recipes. My extended family requests them frequently. Read More
(18)
Rating: 4 stars
05/10/2010
This was good and easy to make. Next time I will add a little more seasoning though-it could stand a little more flavor. Read More
(14)
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Rating: 5 stars
12/22/2012
Very good tradtional portuguese fish cake! I didnt use fish seasoning just pepper garlic powder and a dash of red pepper flakes. I made these last year also and now everyone looks for them! Read More
(11)
Rating: 4 stars
09/09/2011
My family is from Panama and Codfish cakes are a staple in the house and these are very good but we added Cilantro scallon and redpepper to our mix I think you call it habanero pepper hear it was great and the potato is a very nice touch Read More
(10)
Rating: 5 stars
07/03/2013
These were one of the best things I have ever eaten. Who in the world would have thought. I bought salted cod because I had never seen it before and I like to try new things. I did not use onions but did add 1/2 teaspoon onion powder. I used 1 and 1/3 teaspoon old bay seasoning for the seafood seasoning which gave it a slight seasoned taste. Anything less and you would not be able to taste it (as others have said). I used 1 pound of yellow potatoes. Yukon gold would be the equivalent. I have no idea why people continuously post recipes with potato sizes instead of weight. You definitely have to use fresh parsley chopped course. It adds to the flavor in each bite and goes a long way for presentation. People who are complaining that it was too mushy are making crab cake sized cakes. If you look at the recipe it says make golf ball sized cakes. Your cakes will (and should be) small. They should be about 3/8"-1/2" thick. Make sure you have about 1/16"-1/8" of oil in the pan when you cook these. If your oil evaporates add more. You do not want to skimp on the oil or they won't brown and cook correctly. Read More
(10)
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Rating: 4 stars
05/09/2013
Fish cakes are a big thing in Bermuda recipe above is similar but use 3 lb of fish to a 5 lb bag of potatoes. we let the salt fish soak overnight and in the morning rinse the fish under cold water tap getting a lot of salt off and feeling for bones then bring to boil once and through out water. Place potatoes in pot with fish and cover with fresh water boil and it is ready for smashing. A must with our fish cakes is parsley curry powder to taste and thyme. Read More
(6)
Rating: 4 stars
01/06/2010
Four stars for me two for Barbara. She doesn't care for cod very much. Read More
(5)
Rating: 4 stars
05/08/2012
Used 3 large potatoes 1/4 c. dried parsley 1/2 an onion and 1 t. of "The Famous Seafood Seasoning Recipe". Since the mixture was very moist I might be able to use 1 egg next time. Good 1st try. I like the suggestion of using the same process for salmon cakes. Next time I will try with Old Bay Seasoning. Read More
(5)
Rating: 2 stars
01/07/2012
Very messy. Chilled in the fridge and added flour to try and improve texture. No luck super sticky and messy Read More
(4)