Newfoundland fish cakes are a beloved comfort food that has been passed down through generations. This dish, deeply rooted in the culinary traditions of Newfoundland, brings together simple yet hearty ingredients such as salt dried cod, potatoes, and onions. While this recipe may seem humble, it is a powerful symbol of the province’s resourceful and homey cooking style. Whether you’re preparing these fish cakes for a special occasion or as an everyday meal, they carry the essence of Newfoundland’s fishing heritage.
Ingredients You’ll Need for Newfoundland Fish Cakes
- 1 ½ pounds salt dried cod (you can also use fresh fish, as noted below)
- ¼ cup butter
- 1 small chopped onion
- 6 cups mashed potatoes
- 1 beaten egg
- 2 tbsp dried savoury (optional, more on this below)
- ½ tsp black pepper
Why These Ingredients Matter
The ingredients in Newfoundland fish cakes are simple, yet each one plays a crucial role in creating the dish’s signature flavor and texture. The salt dried cod provides a rich, savory base, while the mashed potatoes give the cakes their comforting, soft texture. The butter and onion add depth, and the savoury herb brings an extra layer of flavor. Black pepper provides a slight hint of spice, rounding out the dish perfectly.
How to Prepare Newfoundland Fish Cakes
Soak the Salt Dried Cod
To begin, the salt dried cod should be soaked in cold water for at least 12 hours or overnight. This soaking process is necessary to rehydrate the fish and remove some of the salt content, making it more suitable for cooking.
Simmer the Cod
After the cod has soaked, simmer it in boiling water for about 15 minutes. This step softens the fish, making it easier to flake. Once done, drain the water from the cod and set it aside to cool to room temperature.
Flake the Fish
Once the cod has cooled, use a fork to flake the fish into small pieces. This is a crucial step that will allow the fish to blend smoothly with the potatoes and other ingredients.
Cook the Onions
In a sauté pan, melt the butter over medium heat. Add the chopped onions and cook them until they become soft and translucent. The sautéing process enhances the flavor of the onions, ensuring they contribute to the overall taste of the fish cakes.
Combine the Ingredients
Add the flaked cod and mashed potatoes to the pan with the softened onions. Add the beaten egg, black pepper, and dried savoury (if using). Stir the mixture together until all the ingredients are well combined. If you’re using dried savoury, know that it’s a very traditional herb for this recipe. However, if you can’t find it, don’t worry! Parsley, dill, or tarragon are great substitutes.
Form the Fish Cakes
Once the mixture is well incorporated, form it into small cakes. Roll each cake in flour to help create a crispy exterior during frying. This step adds texture and helps to hold the cakes together.
Fry the Fish Cakes
Heat canola oil in a frying pan over medium heat. Fry the fish cakes until they are golden brown on both sides, turning carefully to ensure they cook evenly. This step should take about 4–5 minutes per side, depending on the thickness of the cakes.
Serve and Enjoy
Once the fish cakes are golden and crispy, remove them from the pan and let them drain on a paper towel. If desired, serve them with scrunchions (crispy fried pork fatback). Scrunchions are often used as a garnish in Newfoundland cooking, adding an extra layer of texture and flavor to the dish.
FAQs
Can I use fresh fish instead of salt dried cod?
Yes! While traditional Newfoundland fish cakes call for salt dried cod, you can easily substitute fresh or frozen cod if you prefer a lower-sodium option. Just be mindful of adjusting the seasoning, as the salt dried cod typically adds salt to the mix, while fresh fish will need more salt to balance the flavor.
What are scrunchions, and how do I make them?
Scrunchions are small cubes of cured pork fatback that are fried until crispy. They are often used as a garnish for Newfoundland fish cakes, adding a crispy, savory texture. To make them, cut the pork fatback into small cubes and fry them in a pan until they become crispy and golden brown. The rendered fat can also be drizzled over the fish cakes.
What can I use instead of dried savoury?
Savoury is a classic herb used in Newfoundland fish cakes, but it can sometimes be hard to find. If you can’t locate it, parsley, dill, and tarragon are all excellent substitutes. Feel free to experiment with other herbs based on your personal preference!
Can I make these fish cakes ahead of time?
Yes! You can prepare the mixture ahead of time and refrigerate it for up to 24 hours. When ready to serve, form the cakes and fry them as directed. Alternatively, you can freeze the uncooked cakes for up to three months and fry them straight from the freezer.
Simple Fish Cake Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
These Newfoundland fish cakes are a time-honored tradition, easy to make with just a few ingredients. The combination of salt dried cod, mashed potatoes, onions, and a few seasonings creates a simple, delicious dish that is sure to satisfy.
Ingredients:
- 1 ½ pounds salt dried cod (or substitute fresh cod)
- ¼ cup butter
- 1 small chopped onion
- 6 cups mashed potatoes
- 1 beaten egg
- 2 tbsp dried savoury (optional, or substitute with parsley, dill, or tarragon)
- ½ tsp black pepper
Instructions:
- Soak the salt dried cod overnight in cold water.
- Boil the cod for about 15 minutes. Drain and let it cool.
- Flake the fish using a fork.
- Melt butter in a pan and sauté onions until soft.
- Add the flaked cod, mashed potatoes, egg, black pepper, and savoury (if using). Mix well.
- Form into small cakes and roll in flour.
- Fry in canola oil over medium heat until golden brown on both sides.
- Serve with scrunchions (optional).
Notes:
If you prefer fresh cod, use it instead of salt dried cod. Just remember to add more salt to taste when mixing the ingredients. You can also substitute the dried savoury with parsley, dill, or tarragon.
Enjoy these Newfoundland fish cakes as a hearty meal on their own, or pair them with a side salad for a complete dinner.
Nutritional Information (Per Serving)
Yield: 18 fish cakes
Calories: 179 kcal
Total Fat: 1g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 2689mg
Carbohydrates: 9g
Dietary Fiber: 1g
Protein: 25g
