Captain Duarte's Salt Cod Cakes
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 large
Potatoes (peeled and cubed)1 tsp
Seafood Seasoning1 cup
Parsley (chopped fresh)1 large
Onion (finely chopped)1 cup
All-Purpose Flour1 cup
Olive Oil (for frying)Directions:
1
Place the salt cod into a bowl and cover with cold water
2
Refrigerate for 8 hours
3
Pour off the water and replace with fresh water every 2 hours
4
After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections
5
Place the cod and potatoes into a large pot and cover with water
6
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
7
Drain and allow to cool for 10 minutes
8
Place the potatoes and cod into a mixing bowl
9
Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher
10
Stir in the eggs and onion until evenly combined
11
There should still be pieces of cod and potato in the mixture
12
Form into golf ball-sized pieces, and roll in the flour
13
Press between your palms to flatten slightly
14
Heat the olive oil in a large skillet over medium-high heat
15
Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side
16
Drain on a paper towel-lined plate