Fish Cakes (Newfoundland)

canadian-newfoundland-fishcakes A delicious comfort food tradition that’s part of our collective culinary culture. Made with the simplest of ingredients like Potatoes, fish and onions. Scrunchions are a very traditional accompaniment to several traditional Newfoundland meals. They are simply cured fat back pork which is diced in small cubes and then fried until crispy to render out most of the fat.

1½ lbs salt dried cod
¼ cup butter
1 small onion, chopped
6 cups potato, mashed
1 egg, beaten
2 Tbsp. dried summer savoury
½ tsp. black pepper

Soak the salt cod in cold water overnight.

Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.

When the fish is cool, flake it apart with a fork into small pieces.

In a sauté pan, melt the butter over medium heat.

Add the onions and cook until they are softened.

Add the flaked fish along with the mashed potato, egg, pepper and savoury.

Mix together until well combined, then form into small cakes and roll in flour.

Fry the fish cakes in Canola oil over medium heat until golden brown on both sides.

Serve with scrunchions if desired.

Makes 18.

Cook’s Notes:

If you don't like salt fish, or just if you are trying to reduce sodium in your diet, fresh or frozen cod can easily be substituted.
The only thing to be watchful for is seasoning the potato mix. It will likely need a little more salt to taste, to make up for some of what was lost in the substitution.
As always, taste as you go and adjust the seasoning accordingly.
Savoury is a very traditional herb for this recipe but if it is not readily available you can substitute other herbs which go well with fish, like parsley, dill, or even tarragon if you like.