Newfoundland Fish Cakes
Newfoundland Fish Cakes. A delicious comfort food tradition that's part of our collective culinary culture. Made with the simplest of ingredients like potatoes, fish and onions.
Originally published Jan, 2009.
UPDATE: April 2015. I added new photos of this recipe today which are destined for my second cookbook this Fall.
Today's dish and photo come courtesy of 13 year old guest chef Laura Taylor. Laura is from from Conception Bay South and was looking for tips on making Fish Cakes the traditional Newfoundland way.
She chose fish cakes as a traditional Newfoundland meal to complete an assignment for her Grade 8 Social Studies class at Vila Nova School.
She is a French Immersion student, hence the photo label Gateau de Poisson.
This very simple dish was a staple on many Newfoundland kitchen tables for who knows how long? Probably hundreds of years, given that the simple ingredients were readily available from the land and the sea.
I've also included a great brunch idea for this traditional favourite by incorporating fish cakes in to a version of Eggs Benedict! Get my shortcut Hollandaise Sauce recipe here.
Newfoundland fish cakes, a traditional favourite.
I remember my grandmother's cooking them in large cast iron skillets in the rendered fat from making scrunchions. For our non-native readers, 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.
It does my heart good to know that our food culture is still being kept alive in the classroom. You did a great job on these, Laura, I think they look delicious.
If your Social Studies teacher doesn't give you an A on this one, tell him to take it up with me! 😉
A brunch idea and an easy lower sodium substitution.
One of my brunch favourites uses these traditional fish cakes in a new way by adding placed eggs and Hollandaise sauce. I sometimes add some crumbled crisp cooked bacon on top as well, because what isn't better with bacon?!
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.
Looking for more Newfoundland recipes?
If you'd like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.
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Newfoundland Fish Cakes
Newfoundland Fish Cakes. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Ingredients
- 1 ½ pounds salt dried cod (See note below for substituting fresh fish)
- ¼ cup butter
- 1 small chopped onion
- 6 cups mashed potato
- 1 beaten egg
- 2 tablespoon dried savoury, (optional) (See notes for substitutions)
- ½ teaspoon black pepper
Instructions
- 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.
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 hers which go well with fish, like parsley, dill, or even tarragon if you like it.
Prep time does not include the overnight soaking time for the salt, dried cod. Scrunchions are ½ inch cubes of cured pork fatback that are fried and rendered to a crispy texture. The scrunchions and rendered fat get served over the fish cakes.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
18Serving Size
gAmount Per Serving Calories 179Saturated Fat 1gCholesterol 73mgSodium 2689mgCarbohydrates 9gFiber 1gProtein 25g
I made this recipe for supper tonight and what a hit! Even the picky eater that doesn't like fish cleaned her plate! I wouldn't change a thing about these fish cakes! Thank you for sharing this recipe!
This looks so good. I loved fishcakes when I was growing up. My dad would add a little bit of parsnip to his fishcakes, that was his mother's secret.
That's an interesting idea. My wife loves parsnip.
Have made this recipe a couple of times. Forgot to soak the fish the first time and OH really enjoyed them that way so that is my only change to this delicious recipe 🙂
I used salt cod, striped bass and haddock for types if fish. my only issue is mine seem to fall apart easy when cooking. Any suggestions?
Try using less butter or more potato. Chilling the cakes before frying helps...and don't try to turn them too soon before they get a good crust on them.
I add a beaten egg to the mix. Helps hold it together.
I just made this recipe tonight they were delicious. Almost like my grandmother's, she didn't put savoury in her fish cakes. The next time I will omitted the savoury. Thank you so much for this recipe. I will definitely be making these again. 😀
Hi there, can these be baked? or how could I make them a little crispy but not fried? Trying to be a little health conscious, maybe baked in a pan greased with butter?
You could heat a cast iron pan in the oven, lightly oiled. Bake them until brown in the bottom and then flip them. I'd try about 400 degrees.
Try cooking the cakes in an air fryer if you have one. You can get them for $39 up. They get crispy outside and soft inside
These are the best fish cakes I have ever made. Will definitely make these again.
So glad they were such a success!
I have made these fishcakes with little chunks of cheese and omitted the savoury, they are delish!
This may sound silly but is salt cod the same thing as corn fish? (Maybe pernounced corned -salted cod fillets) I would love to try this recipe and I only have corn fish
Salt fish is dry cured. You can probably substitute corned fish.
hi , do i soak the fish in fridge or on counter ?
Either will be fine.
Thanks Barry
Im making them for dinner tonite for my newfie hubby , so heres hopin !!!
I find corned cod works better.Simply catch or buy fresh cod and spread sea salt on both sides.Let it sit for a few hours Rince the salt of with cold water and presto you have corned cod.. Best with home made backed beans.
When thawing my fish cakes, they release a LOT of water making them hard to manage ( they want to fall apart). Any ideas?
I'm wondering the type of potatoes you use. Russets are what i generally use.
I don't thaw the frozen fishcakes. I fry them before freezing. Then directly from freezer into frying pan on low heat until heated through. Works perfectly
I make fish cakes all the time and freeze them . You do not thaw them before frying . Just toss fish cakes in a hot pan with a little butter and oil. They will not fall apart . ( wrap separately in Saran before freezing ) . I servebthem with fresh home made bread and of course mustard .
Can't see the recipe? Can you please send it to me. 🙂
I don't understand your question. You are on the recipe page to make a comment. Why can't you see it? Do you mean print it?
Savoury is a must! These are great served with mustard pickles.
Do you ever add an egg to the potato/ fish mixture?