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Cod Fish Cakes
SUBMITTED BY:
DRAGON11
PHOTO BY:
Ita
"Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes."
RECIPE RATING:
Read Reviews
(56)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying
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DIRECTIONS
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
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REVIEWS
Reviewed on Apr. 21, 2004 by
NESMAR
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NESMAR
Apr. 21, 2004
This is a good recipe,similar to the Bermuda Cod Fish Cake recipe, for added flavour add 1/2 Tbs of crushed fresh thyme or dried Thyme, season to taste using black pepper, seasoning salt & garlic powder. Chill the mixture in the refrigerator for an hour, this will blend the flavors and solidify mixture to avoid crumbling when frying. Before frying coat in seasoned flour mixture (white flour, seasoning salt, black pepper and paprika, this will ensure a nice crispy coating and no crumbling. For perfect even cakes, try using an ice-cream scoop to form balls and shape with hands.
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37 users found this review helpful
This is a good recipe,similar to the Bermuda Cod Fish Cake recipe, for added flavour add 1/2...
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Reviewed on Feb. 23, 2007 by divapat
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divapat
Feb. 23, 2007
When we Bajans (Barbadians) make codfish cakes, we, too, add either potatoes or cooked calabasa/pumpkin to keep the cakes from becoming too tough. Also usually use salt cod -- which is freshened by either soaking it overnight (changing water several times) or boiling and then rinsing and flaking the fish 3 - 4 times. (I've recently taken to just purchasing frozen cod filets which I boil up once and then flake for use in the recipe!) We add more herbs and spices (thyme, oregano, garlic powder, curry powder, paprika) and hot peppers (diced habaƱeros) or sauce (Louisiana-style) to taste. Flour, baking powder, and an egg are also added, along with enough water to make a thick batter, which is dropped into hot oil and fried. (I prefer to use a deep fat fryer so that the cakes have a crisp outer seal yet remain tender inside.)
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21 users found this review helpful
When we Bajans (Barbadians) make codfish cakes, we, too, add either potatoes or cooked...
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Reviewed on Feb. 23, 2007 by Gasolina
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Gasolina
Feb. 23, 2007
This is a great recipe, but make it with whitefish or turbot or something. When you buy cod, it's from the Spanish and Portugese trollers that are destroying Newfoundland fisheries.
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20 users found this review helpful
This is a great recipe, but make it with whitefish or turbot or something. When you buy cod,...
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Reviewed on Oct. 22, 2006 by
Erika
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Erika
Oct. 22, 2006
This was a very good recipe! I did make some changes though. It seemed a bit plain, so I added about 3 T. of red bell pepper, some salt and pepper and Everglades seasoning. The mixture was too sticky, so I mixed in about 5 oz. of italian bread crumbs. My family loved them and I plan on making them again.
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14 users found this review helpful
This was a very good recipe! I did make some changes though. It seemed a bit plain, so I added...
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Reviewed on Jul. 11, 2006 by L.Coombs
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L.Coombs
Jul. 11, 2006
I made a few revisions to this recipe and it turned out great! I used orange roughy filets instead of cod, and red potatoes. I added a dash of kosher salt, pepper and dill to the mix. Then coated the patties with bread crumbs and cooked them for about 10 min (med heat) on my countertop grill. I think they still need a little extra something for more flavor (hmmm, maybe roasted red pepper sauce?), but all in all it was a fantastic meal I will definitely make again. And they were just as good the next day, heated in the toaster oven!
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12 users found this review helpful
I made a few revisions to this recipe and it turned out great! I used orange roughy filets...
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Reviewed on Feb. 1, 2005 by
AMYMEADE
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AMYMEADE
Feb. 1, 2005
My husband and I grew up with Cod Fish Cakes as the ultimate comfort food. These were evn better than the ones we remembered!!! Lent isn't a sacrifice with these babies on your table! Just a warning tho - grating the onion will lead to red eyes, but the result is definitely worth it!!!!
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12 users found this review helpful
My husband and I grew up with Cod Fish Cakes as the ultimate comfort food. These were evn...
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Reviewed on Jan. 9, 2008 by
kilty
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kilty
Jan. 9, 2008
I did not care for this. 1/4 cup of peanut or corn oil is enough for frying . Add a little bread or cracker crumbs and they stick together very well. Make sure the potatoes and fish are very well drained before mixing.
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9 users found this review helpful
I did not care for this. 1/4 cup of peanut or corn oil is enough for frying . Add a little...
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Reviewed on Feb. 27, 2003 by UGLME
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UGLME
Feb. 27, 2003
WE LOVED IT, I ADDED OLD BAY AND PEPPER TO THE WATER AND TESTED IT BREADED AND FRIED VERSUS BAKED NOT WORTH THE EXTRA CALORIES, WILL BAKE HERE ON IN THANKS FOR SUCH AN EASY, DELICIOUS MEAL
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9 users found this review helpful
WE LOVED IT, I ADDED OLD BAY AND PEPPER TO THE WATER AND TESTED IT BREADED AND FRIED VERSUS...
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Reviewed on Feb. 23, 2007 by
Roxanne R.
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Roxanne R.
Feb. 23, 2007
Mmm... these fish cakes really made my night. I made the recipe for 1/2 pound of fish, and it turned out wicked delicious. I STRONGLY agree with anyone who has said that 2 cups of oil is too much. Absolutly. For the half recipe, I probably used 1/3 of a cup, and it was fine, and probably spared me a heart attack or two. I had a little problem when I mixed it all together- it was too wet and not firm enough to mold. However, it was easily solved by adding some fine breadcrumbs. After that, popping them into little patty form was not an issue. The texture was great, though next time I think I'll go for something a little chunkier. They ended up crispy and yummmmy! (Yes, four m's!) Try it out tonight!
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8 users found this review helpful
Mmm... these fish cakes really made my night. I made the recipe for 1/2 pound of fish, and it...
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Reviewed on Oct. 17, 2007 by
MARNZ01
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MARNZ01
Oct. 17, 2007
4 stars due to changes required. I boiled the potato and cod with 2 garlic cloves and half an onion. Then mashed it all together, added thyme, red pepper flakes and some bread crumbs. Finally covered each cake in bread crumbs, cooled in the fridge for one hour (which allows them to harden and will not break apart during cooking). Then seared in a hot pan on both sides before finishing in the oven.
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7 users found this review helpful
4 stars due to changes required. I boiled the potato and cod with 2 garlic cloves and half an...
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