This dish did not have much flavor. I will not make this again. I would not recommend this recipe.
Salt Cod Cakes
Credit: Roger Sherman
MAKES 8
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
1 lb. boneless salt cod
2 medium russet potatoes, peeled
7 tbsp. butter
1⁄2 small yellow onion, peeled and minced
1 tsp. dry mustard
2–4 dashes worcestershire sauce
1 whole egg and yolks from 3 eggs
Freshly ground black pepper
3 tbsp. olive oil
Flour
1. Soak cod in a large bowl of cold water for 6–8 hours, changing water 2–3 times. Drain.
2. Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.
3. Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well, then break fish into flakes.
4. Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions and cook until soft, 3–5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, egg, and egg yolks in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.
5. Melt remaining 3 tbsp. butter with oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.
Ratings & Reviews (2)
I have not made this particular recipe yet but if you add some herbs and a little spice I think it would greatly improve the flavour. In Newfoundland (where Cod is King)people make this recipe often (usually without eggs). Savoury or thyme add depth of flavour and it's also nice with spices, such as fennel coriander and cumin. A nice homemade chutney works well as an accompaniment. Just think of this as your basic recipe and experiment with any flavours you like.
Salt Cod Cakes
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5
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