Captain Duarte's Salt Cod Cakes Recipe -
Captain Duarte's Salt Cod Cakes Recipe
  • READY IN 9 hr

Captain Duarte's Salt Cod Cakes

Recipe by  

"Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce."

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Ingredients Edit and Save

Original recipe makes 18 cod cakes Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  1. Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
  2. Place the cod and potatoes into a large pot and cover with water. 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. Drain and allow to cool for 10 minutes.
  3. Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  4. Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
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  • Editor's Note
  • The nutrition data for this recipe includes all of the salt that has been rinsed from the cod and the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2009

I have been making cod fish cakes for years. This recipe is almost identical to my mothers recipe. My family loves them. I also use the same recipe to make salmon cakes. Delicious!!!!

Most Helpful Critical Review
Jan 07, 2012

Very messy. Chilled in the fridge and added flour to try and improve texture. No luck super sticky and messy


17 Ratings

Jun 27, 2011

These were the BEST codfish cakes that I have had in the U.S. Whenever I order crabcakes in restaurants, they are always overly breaded --- these are filled with fish and nicely balanced by the potatoes. A few improvements to the recipe: add 1/3 more spice, grate and strain the onion, add chopped cilantro with the parsely. In addition, I served with fresh lime, onion, cilantro and hot sauce. Perfection!

May 10, 2010

This was good and easy to make. Next time I will add a little more seasoning, though-it could stand a little more flavor.

Dec 22, 2012

Very good, tradtional portuguese fish cake! I didnt use fish seasoning, just pepper, garlic powder and a dash of red pepper flakes. I made these last year also, and now everyone looks for them!

Sep 09, 2011

My family is from Panama and Codfish cakes are a staple in the house and these are very good, but we added Cilantro,scallon and redpepper to our mix I think you call it habanero pepper hear it was great and the potato is a very nice touch

Jan 06, 2010

Four stars for me, two for Barbara. She doesn't care for cod very much.

Jul 03, 2013

These were one of the best things I have ever eaten. Who in the world would have thought. I bought salted cod because I had never seen it before and I like to try new things. I did not use onions but did add 1/2 teaspoon onion powder. I used 1 and 1/3 teaspoon old bay seasoning for the seafood seasoning which gave it a slight seasoned taste. Anything less and you would not be able to taste it (as others have said). I used 1 pound of yellow potatoes. Yukon gold would be the equivalent. I have no idea why people continuously post recipes with potato sizes instead of weight. You definitely have to use fresh parsley chopped course. It adds to the flavor in each bite and goes a long way for presentation. People who are complaining that it was too mushy are making crab cake sized cakes. If you look at the recipe it says make golf ball sized cakes. Your cakes will (and should be) small. They should be about 3/8"-1/2" thick. Make sure you have about 1/16"-1/8" of oil in the pan when you cook these. If your oil evaporates add more. You do not want to skimp on the oil or they won't brown and cook correctly.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 53.6 g
  • 107%
  • Sodium
  • 5436 mg
  • 217%

* Percent Daily Values are based on a 2,000 calorie diet.

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