Newfoundland Fishcakes |
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Ingredients:
(Makes 18-20 fish cakes, serves 6) 300 g salt cod, refreshed (see below for how to refresh) 600 g baking potatoes, like Russets or Yukon Gold (about 2 medium sized potatoes) 1 medium onion, finely diced 1 tbsp savoury 2 tbsp butter What’s nice about this recipe is its incredible simplicity. The dish is one of my favourite comfort foods. The recipe is inspired from that of my great grandmother “Nan Fitz,” who, although never having written down her recipes, gave enough clues about them for others to recreate after she passed away. This version, offered by my father (whose love of fishcakes is second to none), is probably the closest version to the real thing. Note that the potato-to-fish ratio is important here (2:1 is about perfect).
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Start one day ahead. Soak the salt cod overnight in a bath of cold water, pouring in enough water to cover the cod. In the morning, refresh the bath, swapping the now-salty water with fresh water.
Add the butter to a medium sauté pan and place over medium heat. Add the onion and fry until they gain some colour, about 12 minutes. Set aside.
Meanwhile, boil the peeled potatoes for 20 minutes or until a fork stuck in one comes out immediately. Drain and transfer to a large bowl. Drain the salt cod and rough cut the flesh into ¼ inch (5 mm) pieces. Add the salt cod to the mashed potatoes and mash until smooth. Add the sautéed onion and savoury and mix thoroughly. Set aside for at least 30 minutes cool.
Remove potato mixture from the fridge. Heat a non-stick fry pan to medium-high heat and add 1 tbsp of butter. While the butter is sizzling nicely, scoop out potato mixture with a tablespoon and shape them into ¾ inch (1.5 cm) thick discs on the fry pan. Fry for about 3 minutes per side, or until golden brown.
Serve hot or at room temperature with sour cream and a fresh salad.
Add the butter to a medium sauté pan and place over medium heat. Add the onion and fry until they gain some colour, about 12 minutes. Set aside.
Meanwhile, boil the peeled potatoes for 20 minutes or until a fork stuck in one comes out immediately. Drain and transfer to a large bowl. Drain the salt cod and rough cut the flesh into ¼ inch (5 mm) pieces. Add the salt cod to the mashed potatoes and mash until smooth. Add the sautéed onion and savoury and mix thoroughly. Set aside for at least 30 minutes cool.
Remove potato mixture from the fridge. Heat a non-stick fry pan to medium-high heat and add 1 tbsp of butter. While the butter is sizzling nicely, scoop out potato mixture with a tablespoon and shape them into ¾ inch (1.5 cm) thick discs on the fry pan. Fry for about 3 minutes per side, or until golden brown.
Serve hot or at room temperature with sour cream and a fresh salad.
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