Salt Fish Cakes Salt Fish Cakes

Salt Fish Cakes with Tamarind Sauce 150 Image by: Salt Fish Cakes with Tamarind Sauce 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2008



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 facts Per serving: about

  • Sodium 812 mg
  • Protein 12 g
  • Calories 155.0
  • Total fat 6 g
  • Cholesterol 68 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 8.0
  • Folate 13.0
  • Calcium 4.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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Salt Fish Cakes