Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island, which first appeared in our October 2013 issue with the article Where the Farm Meets the Sea. Sweet-tart green tomato chow is a traditional accompaniment.
- 1 lb. salt cod
- 2 lb. russet potatoes
- 1 tbsp. finely chopped savory
- 1 small yellow onion, finely chopped
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup canola oil
- Lemon wedges, for serving
- Green tomato chow for serving, optional
Place cod in a 2-qt. saucepan and cover with 2" cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan and repeat process twice more. Transfer cod to a bowl and flake with a fork into large chunks; set aside.
Boil potatoes in a 4-qt. saucepan of salted water until tender, 35–40 minutes; drain and refrigerate until cold, about 1 hour. Peel and finely chop potatoes; add to cod. Add savory, onion, egg, salt, and pepper. Using your hands, mix together, mashing slightly, until combined. Form mixture into twenty 2" cakes.
Heat half the oil in a 12" skillet over medium-high heat. Working in batches, and adding more oil as needed, fry cod cakes, flipping once, until golden brown, 6–8 minutes. Transfer cakes to paper towels to drain, and season with salt and pepper. Serve with lemon wedges and green tomato chow, if you like.