Salt Fish Cakes
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Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip.
Servings: 8
Ingredients:
Salt Fish Cakes with Tamarind Sauce and Split Pea Fritters with Mango Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 155 |
| pro | 12 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 68 mg |
| sodium | 812 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 2% |
| vit C | 3% |
| folate | 13% |
Suggested Recipes
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4 oz (125 g) salt cod pieces
1 yukon gold potato, peeled and chopped
1 small onion, minced
2 cloves garlic, minced
2 eggs
1/2 cup (125 mL) all-purpose_flour
1 tsp (5 mL) chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) dry bread_crumbs
vegetable_oil for cooking
Preparation:
In bowl in refrigerator, soak cod in cold water for 12 hours, changing water twice. Taste cod; if still too salty, continue changing water and soaking for up to 4 hours. Drain and rinse; coarsely chop. Set aside.
In saucepan of boiling salted water, cover and cook potato until fork-tender, 10 minutes. Drain and return to saucepan over medium heat; cook, stirring, for 1 minute. Transfer to bowl and mash.
Add onion, garlic, 1 of the eggs, 1/4 cup (50 mL) of the flour, thyme, salt, pepper and fish; stir to combine. Form, by 2 tbsp (25 mL), into 2-inch (5 cm) long logs.
In shallow dish, whisk remaining egg. Place remaining flour in separate shallow bowl; place bread crumbs in another shallow bowl. Coat fish cakes in flour, then egg, then bread crumbs, turning to coat all over. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Into Dutch oven, pour enough oil to come 2 inches (5 cm) up side. Heat until 375°F (190°C) on deep-fry thermometer, or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry fish, turning once, until golden, 4 to 5 minutes. Drain on paper towel.
In saucepan of boiling salted water, cover and cook potato until fork-tender, 10 minutes. Drain and return to saucepan over medium heat; cook, stirring, for 1 minute. Transfer to bowl and mash.
Add onion, garlic, 1 of the eggs, 1/4 cup (50 mL) of the flour, thyme, salt, pepper and fish; stir to combine. Form, by 2 tbsp (25 mL), into 2-inch (5 cm) long logs.
In shallow dish, whisk remaining egg. Place remaining flour in separate shallow bowl; place bread crumbs in another shallow bowl. Coat fish cakes in flour, then egg, then bread crumbs, turning to coat all over. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Into Dutch oven, pour enough oil to come 2 inches (5 cm) up side. Heat until 375°F (190°C) on deep-fry thermometer, or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry fish, turning once, until golden, 4 to 5 minutes. Drain on paper towel.
Source
Canadian Living Magazine: August 2008
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