Captain Duarte's Salt Cod Cakes

Captain Duarte's Salt Cod Cakes

16
NainInCandia 4

"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

9 h servings 395 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 5436 mg
  • 217%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

16
  1. 17 Ratings

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Most helpful positive review

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

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

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!!!!

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...

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

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!

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 w...

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

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 onion...

Used 3 large potatoes, 1/4 c. dried parsley, 1/2 an onion, and 1 t. of "The Famous Seafood Seasoning Recipe". Since the mixture was very moist, I might be able to use 1 egg next time. Good 1st...

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