Tested till perfect Salt Fish Cakes

Salt Fish Cakes

Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 4 oz 4ozsalt cod, pieces
  • 1 1Yukon Gold potatoYukon Gold potatoes, peeled and chopped
  • 1 1small onion, minced
  • 2 2cloves garlic, minced
  • 2 2eggeggs
  • 1/2 cup 1/2cupall purpose flour
  • 1 tsp 1tspchopped fresh thyme
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/2 cup 1/2cupdry breadcrumbs
  • vegetable oil, for cooking
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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.

Nutritional Information Per serving: about

cal 155 pro 12g total fat 6g sat. fat 1g
carb 13g fibre 1g chol 68mg sodium 812mg

% RDI:

calcium 4 iron 8 vit A 2 vit C 3
folate 13
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