Spicy Saltfish Cakes Recipes

TRADITIONAL NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE)

Steps:

• Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below).
• In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
• Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl.
• Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
• To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don't overmix.
• Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess.
• Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches).
• To cook fish cakes, heat 2 to 3 tablespoons of vegetable or canola oil in a 12-inch cast-iron pan over medium heat.Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch.
• Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side.
• Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until the outside is golden brown and crispy. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches.
• Repeat process to cook remaining fish cakes.Note: Monitor the temperature as you are cooking the fish cakes so that they don't burn. The skillet tends to get hotter as you are cooking your batches.
• Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!

ACKEE & SALTFISH

Steps:

• Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
• Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
• Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
• Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
• Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
• Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently - nobody likes mushy ackee.
• Once folded in, simmer for 3-5 minutes before serving.

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

NOVA SCOTIA FISH CAKES

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.