Canadian National Dishes

Newfoundland Salt Cod Fish Cakes

These crisp, tender patties bring together salt cod, mashed potato, onion and dried summer savoury in a Newfoundland and Labrador home-style version. The salt cod is soaked and simmered first, then flaked into the potato mixture and pan-fried until golden.

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Wide view of cod cakes and sides arranged to the right on a wooden table.
A home-style plate of cod cakes and simple sides.
Prep 25 minutes
Cook 40 minutes
Total 9 hours 35 minutes to 13 hours 35 minutes
Calories About 180 kcal per cake (estimate)
Ingredients ↓
Overview

Newfoundland Salt Cod Fish Cakes

Salt cod helped Newfoundland and Labrador households keep fish through long winters and sea voyages. Fish cakes put it to use with potatoes, onion and savoury; recipes differ by household, including whether they use egg, flour or another binder. This version keeps pieces of cod visible in the soft potato and uses a little flour only on the outside. The overnight soak and fresh-water simmer tame the salt, but the final seasoning still depends on the fish.

Practical

Practical

  • Keep the salt cod covered with cold water in the refrigerator while it soaks; change the water once.
  • Simmer the cod gently, then flake it by hand to remove any bones or skin.
  • Dry the drained potatoes briefly in the hot pot so the cakes hold together.
  • Chill the shaped cakes for 30 minutes, and fry in batches without crowding the pan.
  • Taste the mixture before adding anything salty; salt cod varies in saltiness.
Ingredients

Ingredients

Fish cakes

  • 300 g boneless dried salt cod, before soaking
  • 600 g starchy potatoes, peeled and quartered
  • 150 g onion, finely diced
  • 15 g unsalted butter
  • 5 g dried summer savoury
  • 1 large egg
  • 1 g ground black pepper
  • 30 g all-purpose flour, for dusting
  • 25 ml canola oil, for pan-frying
  • Cold water, for soaking and simmering
Directions

Directions

Method

  1. Soak the codRinse the salt cod, place it in a large covered bowl and add enough cold water to submerge it. Refrigerate for 8–12 hours, changing the water once. Drain and rinse.

  2. Simmer and flakePut the cod in a pot and cover with fresh water. Bring just to a boil, lower the heat and simmer gently for 10 minutes. Drain and let it cool until easy to handle. Flake it by hand, removing any skin and bones.

  3. Cook the potatoes and onionMeanwhile, boil the potatoes in a separate pot until fork-tender, 15–20 minutes. Drain and return them to the hot pot for 1 minute to dry. Mash until smooth. Melt the butter in a skillet over medium heat; cook the onion for 5–7 minutes until soft but not browned. Stir in the savoury for the final minute.

  4. Shape the cakesCombine the mashed potato, onion mixture, flaked cod, egg and pepper. Fold until evenly mixed while leaving some pieces of cod intact. Divide into 8 equal portions and shape into patties about 2 cm thick. Dust both sides lightly with flour and refrigerate for 30 minutes.

  5. Pan-fryHeat the canola oil in the skillet over medium heat. Fry the cakes in batches for 3–4 minutes per side, turning once, until deeply golden and hot through. Check a cake through its side at the centre; the fish-and-egg mixture must reach 70°C. Add a little more oil between batches if the pan is dry.

Practical

Practical

Serving

Serve hot with chow-chow or mustard pickles, peas, or a simple salad. For make-ahead cooking, shape and chill the patties, then fry shortly before serving. Flour is used as an exterior dusting; the potato and egg bind the mixture.

Make-ahead

Refrigerate leftovers in a shallow container within 2 hours and use within 2–3 days, or freeze. Reheat until the centre reaches 74°C. Keep raw fish and cooked food separate, and wash hands, utensils and surfaces after handling the salt cod.

Control points

Control points

  • The mixture feels looseLet the mashed potato steam dry for a minute, then chill the shaped patties before frying.
  • A cake cracks when turnedWait until its underside has formed a firm golden crust and use a broad spatula.
  • The fish tastes too saltySoak longer in the refrigerator, changing the water, and simmer in fresh water; do not try to mask excess salt with more potato after the cakes are shaped.
  • The outside browns before the centre heatsLower the pan to medium-low and turn the cakes once more as needed; verify 70°C at the centre.
Nutrition

Nutrition

  • Serving size1 fish cake
  • CaloriesAbout 180 kcal
  • CarbohydrateAbout 20 g
  • ProteinAbout 13 g
  • FatAbout 6 g
  • FibreAbout 2 g
  • SodiumAbout 1,030 mg

These rounded values are an estimate for one of 8 cakes. They use Canadian nutrient data for soaked dried salted cod plus generic ingredient values. Salt cod brands and the amount of salt removed during soaking vary substantially, so sodium may be higher or lower.

Allergens and food safety

Allergens and food safety

Contains fish, egg, milk and wheat. Check ingredient labels for additional allergens or cross-contact warnings. Keep salt cod refrigerated during its overnight soak; do not soak at room temperature. Simmer it in fresh water, remove any bones, and cook the patties to 70°C at the centre. Refrigerate cooked cakes within 2 hours, use within 2–3 days or freeze, and reheat leftovers to 74°C.

FAQ

FAQ

Can I use fresh cod instead?

Yes, cooked fresh cod can make a milder fish cake, but it will not have the distinctive salty flavour of the Newfoundland salt-cod version. Cook the fish fully, flake it, and season the mixture carefully.

Closing notes

Closing notes

  • Soak the cod ahead, then cook the patties until crisp outside and tender within.
  • Serve 2 cakes with pickles or peas for a simple Atlantic Canadian supper.