New England Codfish Cakes Recipes

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NEW ENGLAND COD CAKES



New England Cod Cakes image

Make and share this New England Cod Cakes recipe from Food.com.

Provided by quotFoodThe Way To

Categories     < 30 Mins

Time 25m

Yield 4-6 cakes

Number Of Ingredients 9

1 lb salt cod fish or 1 lb fresh cod, cooked and flaked
1 1/2 lbs yukon gold potatoes or 1 1/2 lbs russet potatoes
1/3-1/2 cup chopped onions or 1/3-1/2 cup scallion
1 1/2 teaspoons dry mustard
3 eggs, beaten
3 tablespoons soft butter, plus extra for frying
fresh ground black pepper
1 pinch cayenne (optional)
chopped herbs (such as parsley or dill) (optional)

Steps:

  • If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
  • Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
  • Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
  • Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
  • Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
  • Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.

Nutrition Facts : Calories 619.9, Fat 15.6, SaturatedFat 7.2, Cholesterol 353.9, Sodium 8089.7, Carbohydrate 36.4, Fiber 3.4, Sugar 2.4, Protein 79.7

NEW ENGLAND CODFISH CAKES



New England Codfish Cakes image

Provided by Pierre Franey

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds fresh skinless, boneless cod fillets
Salt and freshly ground white pepper to taste
1 1/2 pounds potatoes, preferably russet
3/4 cup peeled and sliced onions
1 egg, well beaten
2 teaspoons English mustard
1 teaspoon Worcestershire sauce
4 tablespoons grated onion
1/3 cup all-purpose flour
4 tablespoons vegetable oil, approximately

Steps:

  • Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
  • Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
  • Drain potatoes well and mash them coarsely.
  • When fish is cool enough to handle, flake it with a fork.
  • Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
  • When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
  • Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 3 grams, TransFat 0 grams

COD CAKES



Cod Cakes image

Provided by Food Network

Categories     appetizer

Time 3h20m

Yield 48 cod cakes

Number Of Ingredients 18

Salt
Bay leaves
Lemon wedges
Black peppercorns
5 pounds cod fillets
3 pounds Yukon Gold potatoes, peeled and quartered
2 Spanish onions, diced
Canola oil, for pan-frying
4 cups sour cream
1 cup diced fresh chives
1 cup Dijon mustard
1 cup chopped scallions
1/2 cup Worcestershire sauce
3 tablespoons Old Bay seasoning
1 tablespoon garlic powder
1 tablespoon white pepper
1 pound panko breadcrumbs
Butter, for pan-frying

Steps:

  • Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate for 1 hour.
  • Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
  • Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
  • In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.
  • Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.

NEWFOUNDLAND COD CAKES



NewFoundLand Cod Cakes image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 9 cakes

Number Of Ingredients 12

Oil, for cooking
8 ounces boiling potatoes
1 small parsnip
2 ounces Spanish onions
8 ounces cod
2 ounces butter
2 tablespoons chopped fresh parsley
1 tablespoon dried savory, preferably Mt. Scio Farm
Salt and pepper
1/2 cup seasoned flour
1 cup egg wash
1/2 cup panko breadcrumbs

Steps:

  • Bring oil to 360 degrees F in a deep-fryer.
  • Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
  • Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
  • Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
  • Deep-fry cod cakes until golden brown, about 3 minutes.

NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE



New England Fish Cakes with Herbed Tartar Sauce image

Categories     Fish     Herb     Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup purchased tartar sauce
2 tablespoons plus 1/2 cup finely chopped green onions
2 teaspoons plus 1 1/2 tablespoons chopped fresh thyme
1 teaspoon drained capers
4 slices good-quality firm white bread, torn into pieces (1 1/2 cups)
1 celery stalk with leaves, cut into 2-inch lengths
1 1/4 pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks
1 large egg
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
Lemon wedges

Steps:

  • Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
  • Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
  • Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.

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

COD CAKES



Cod Cakes image

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator - the cold will help them set up so they don't fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.

Provided by Sam Sifton

Categories     cakes, appetizer, main course

Time 1h

Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer

Number Of Ingredients 17

4 peppercorns
1 bay leaf
1 lemon, cut into eighths
1 pound cod fillets, or other white flaky fish
2 tablespoons unsalted butter
2 ribs celery, trimmed, peeled and diced
1 medium-size yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 heaping tablespoon mayonnaise, homemade or store-bought
2 teaspoons Dijon mustard
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Old Bay seasoning, Lawry's Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
1 ''sleeve'' unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
1/2 bunch parsley, roughly chopped
1/4 cup neutral oil, like canola

Steps:

  • Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  • Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  • In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
  • Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  • Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams

NEW ENGLAND-STYLE COD AND POTATO CAKES WITH TARTAR SAUCE



New England-Style Cod and Potato Cakes with Tartar Sauce image

Provided by Andrew Friedman

Categories     Egg     Potato     Fry     Hanukkah     Cod     Kosher

Yield Makes about 24 pancakes

Number Of Ingredients 10

1 pound skinless cod fillets (approximately 2 to 3 fillets)
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 cup coarsely grated onion, squeezed of excess moisture
1 teaspoon celery seeds
1/4 teaspoon celery salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Tartar Sauce

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
  • Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
  • Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with Tartar Sauce .

NEWFOUNDLAND COD CAKES



Newfoundland Cod Cakes image

A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 10 Cod cakes

Number Of Ingredients 9

1 small onion, chopped
8 sprigs parsley, chopped
2 cups potatoes, mashed
2 eggs, beaten
3 tablespoons butter, melted
1 lb cod, steamed until flakey
3/4 cup seasoned bread crumbs
1/3 cup lite olive oil
salt and pepper

Steps:

  • Mix potatoes, onion, parsley,butter & eggs.
  • Stir until thoroughly mixed.
  • Add cod, breaking it apart with a fork, mix well.
  • Shape mixture into 3" patties.
  • Coat with seasoned crumbs.
  • In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

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.

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From bonappetit.com


IRISH COD FISH CAKES RECIPE FROM AN IRISH AMERICAN MOM
2021-10-07 Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish. Remove …
From irishcentral.com


OLD FASHIONED COD FISH CAKES RECIPE - RECIPELAND.COM
Directions. Boil codfish until tender and flaky. Crumble in medium bowl; let cool. Boil potatoes and mash. Chop onion finely and add to cod fish. Add all other ingredients; mix thoroughly. Form into cakes and fry in hot oil until golden brown. Serve immediately. Add Photo.
From recipeland.com


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