Cod Fish Cakes Bermuda Recipes

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COD FISH CAKES (BERMUDA)



Cod Fish Cakes (Bermuda) image

I used this recipe for week 30 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bermuda is my 30th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These cod fish cakes are really more like potato cakes with a little bit of cod meat added. I think they work best as a side dish.

Provided by GiddyUpGo

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb cod
3 cups mashed potatoes
1 egg
1/2 teaspoon pepper
1 teaspoon seasoning salt
1/4 teaspoon thyme leaves
2 tablespoons chopped parsley
1 small onion (chopped or grated)
cooking oil
flour

Steps:

  • Cook the fish and flake it with a fork.
  • Mix the fish with the mashed potatoes. Beat the egg in a large bowl, then add it to the potato mixture.
  • Mix well, then season with the salt, pepper, thyme, parsley and onion. Dust a large plate with flour, then shape the mixture into patties and arrange on the plate. Dust the tops with a little more flour.
  • Heat a generous amount of oil in a skillet and add the fish cakes. Fry on both sides until golden brown.

Nutrition Facts : Calories 125, Fat 1.4, SaturatedFat 0.5, Cholesterol 49.2, Sodium 278.2, Carbohydrate 14.9, Fiber 1.4, Sugar 1.6, Protein 12.5

BERMUDA FISH CAKES



Bermuda Fish Cakes image

Provided by Food Network

Categories     main-dish

Time P1DT20m

Yield Yield: 8 cakes

Number Of Ingredients 12

3 ounces chopped onion
1/2-ounce chopped garlic
1 tablespoon olive oil
1-ounce curry powder
1-ounce fresh chopped thyme
1-ounce fresh chopped parsley
1 pound cooked, roughly smashed potatoes
8 ounces salted cod fish (soaked and rinsed 3 times over the previous 24 hours in the refrigerator, poached in water for 8 minutes)
Salt and pepper, to taste
Cream
2 ounces flour
Oil, for frying

Steps:

  • In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.

CODFISH CAKES



Codfish Cakes image

A food processor makes easy work of fish cakes, although they can also be made by hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds cod or scrod fillets, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco sauce, or to taste
1/3 cup dry breadcrumbs
Horseradish Tartar Sauce

Steps:

  • Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
  • Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
  • Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

COD FISH CAKES



Cod Fish Cakes image

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Provided by DRAGON11

Categories     Appetizers and Snacks     Seafood

Time 45m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g

PORTUGUESE COD FISH CAKES



Portuguese Cod Fish Cakes image

Make and share this Portuguese Cod Fish Cakes recipe from Food.com.

Provided by Chef Gorete

Categories     Portuguese

Time 45m

Yield 21 Fish cakes, 6 serving(s)

Number Of Ingredients 9

3 cups salt cod fish, cooked & shredded
3 medium potatoes, cooked and mashed
10 parsley sprigs, finely chopped
1 bunch green onion, finely chopped
5 teaspoons red pimento paste (to taste)
4 -6 large eggs, room temperature
oil, for frying
2 garlic cloves (for potatoes)
1 teaspoon red pepper flakes (for potatoes)

Steps:

  • Rinse the salt off of the cod fish. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then shred.
  • In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender. Drain and mash.
  • In a large bowl, combine all of the ingredients until well mixed using a hand mixer on low. Start with using 4 eggs, but if the mixture is too dry, add another egg, one at a time (see picture).
  • Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
  • Taste the cake, and adjust the salt and pepper if needed. If the patty doesn't hold together, you may need to add an additional egg.
  • Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
  • Cakes can be served hot or at room temperature.
  • Note: The pimento paste is available in the international section of a store.

Nutrition Facts : Calories 139.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 124, Sodium 58.1, Carbohydrate 20.9, Fiber 3, Sugar 1.5, Protein 6.8

CAPTAIN DUARTE'S SALT COD CAKES



Captain Duarte's Salt Cod Cakes image

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.

Provided by NainInCandia

Categories     Appetizers and Snacks     Tapas

Time 9h

Yield 6

Number Of Ingredients 9

1 pound salted cod fish
2 large potatoes, peeled and cubed
1 teaspoon seafood seasoning
ground black pepper to taste
½ cup chopped fresh parsley
2 eggs, beaten
1 large onion, finely chopped
½ cup all-purpose flour
¼ cup olive oil for frying

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.3 g, Cholesterol 177 mg, Fat 4.6 g, Fiber 3.6 g, Protein 53.6 g, SaturatedFat 1 g, Sodium 5435.7 mg, Sugar 2.2 g

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