Captain Duarte's Salt Cod Cakes


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

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
8 hrs
Total Time:
9 hrs
18 cod cakes


  • 1 pound salted cod fish

  • 2 large potatoes, peeled and cubed

  • 1 teaspoon seafood seasoning

  • ground black pepper to taste

  • ½ cup chopped fresh parsley

  • 2 eggs, beaten

  • 1 large onion, finely chopped

  • ½ cup all-purpose flour

  • ¼ cup olive oil for frying


  1. Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.

  2. After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.

  3. Place 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 potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

  4. Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.

  5. Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.

  6. Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil 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 (per serving)

396 Calories
5g Fat
32g Carbs
54g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 396
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 177mg 59%
Sodium 5436mg 236%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 54g
Vitamin C 35mg 177%
Calcium 160mg 12%
Iron 4mg 23%
Potassium 1721mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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