NL Cod Fish Recipes: Newfoundland Cod Cakes

These Newfoundland-style cod cakes combine salt cod, mashed potatoes, onion, and dried savory, then get pan-fried until crisp and golden. Recipes vary between households, but this version keeps the familiar, hearty balance and includes the soaking time needed to make salted cod pleasant to eat.

Ingredients

12 oz (340 g) dried salt cod, before soaking
8 cups (1.9 L) cold water for the initial soak, plus more for water changes
1½ lb (680 g) starchy potatoes, such as russets, peeled and cut into 1-inch (2.5 cm) pieces
¾ cup (110 g) finely chopped yellow onion
1 tsp (1 g) dried summer savory
¼ tsp (0.5 g) freshly ground black pepper
1 large egg (about 50 g), lightly beaten
½ cup (55 g) plain dry breadcrumbs
⅓ cup (40 g) all-purpose flour, for coating
⅓ cup (80 ml) neutral oil, such as canola oil, for shallow frying; you may not need all of it
1 lemon (about 120 g), cut into wedges, for serving

Instructions

Soak the salt cod. Place the cod in a large nonreactive bowl and cover it with the 8 cups (1.9 L) cold water. Cover and refrigerate for 24 hours, changing the water three or four times, roughly every 6 to 8 hours. Keep the fish chilled during soaking. Salt cod varies in thickness and saltiness, so this soak makes the flavor more manageable without assuming that every piece needs exactly the same amount of desalting.
Prepare the potatoes and cod. Drain and rinse the soaked cod. Put the potato pieces in a saucepan and cover with fresh cold water. Bring to a boil, then lower the heat and simmer for 15 to 18 minutes, until the potatoes are easily pierced with a fork. Drain them well and set aside. Add the cod to the same saucepan, cover with fresh water, and bring it just to a gentle simmer. Cook for 8 minutes, or until opaque and beginning to flake. Avoid a vigorous boil, which can make the fish break apart before you remove it.
Cool and check the fish. Drain the cod and let it and the potatoes cool for 10 minutes, so they are comfortable to handle. Check the cod carefully for any pin bones and remove them with clean fingers or tweezers. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); check the thickest piece with a food thermometer before flaking. If it has not reached that temperature, return it to the simmering water and cook briefly, then check again.
Make the mixture. Mash the drained potatoes until mostly smooth, with a few small pieces if you like a more rustic texture. Flake the cod into small pieces and fold it into the potatoes with the onion, savory, and black pepper. Stir in the beaten egg and breadcrumbs until the mixture holds together when pressed. Taste a small portion before adding any salt: salt cod can retain plenty even after soaking, and some batches need none.
Shape and chill. Divide the mixture into 8 equal portions and shape each into a patty about 3 inches (7.5 cm) wide and ¾ inch (2 cm) thick. Place the flour in a shallow dish and lightly coat each cake, shaking off excess flour. Arrange the patties on a plate or tray and refrigerate for 20 minutes. Chilling helps them firm up, making them easier to turn in the pan.
Pan-fry the cod cakes. Heat a large skillet over medium heat and add enough oil to cover the bottom generously, about 2 to 3 tablespoons (30 to 45 ml) for each batch. When the oil shimmers, add four cakes without crowding the skillet. Fry for about 3 minutes per side, turning once, until both sides are deeply golden and the centers are hot. Repeat with the remaining cakes, adding a little more oil if the pan looks dry. Check a cake in the center with a food thermometer; the fish should reach 145°F (63°C). Transfer cooked cakes to a paper-towel-lined plate and serve with lemon wedges.

Tips

Desalt patiently. Keep the cod refrigerated as it soaks and replace the water several times. If you have a particularly thick or salty piece, a longer soak may be needed; cook a small flake and taste it before mixing. If it is still intensely salty, soak the fish in fresh cold water for another few hours, then drain it well.
Use fresh cod if salt cod is unavailable. Substitute 12 oz (340 g) fresh cod, poach it until it reaches 145°F (63°C), and season the potato mixture with about ½ tsp (3 g) salt, adjusting to taste. Fresh cod gives a milder, less concentrated flavor than salt cod, so it will not taste exactly like the traditional-style version.
Keep the mixture firm. Drain the potatoes thoroughly and let steam escape for a minute after draining. Wet potatoes or fish can make patties loose. If the mixture still feels too soft to shape, mix in breadcrumbs 1 tablespoon (about 7 g) at a time; if it seems dry and crumbly, add a teaspoon of beaten egg or a spoonful of milk.
Turn gently and avoid crowding. Give the first side time to form a crust before turning the cakes with a thin spatula. Fry in batches so the pan stays hot; crowded cakes release steam and are more likely to soften or break. Use medium heat rather than high heat, which can brown the coating before the centers are hot.

Serving Suggestions

Serve the cakes hot with lemon wedges and a simple green salad, steamed vegetables, or a bowl of vegetable soup. For a fuller meal, add boiled carrots and cabbage, peas, or a scoop of coleslaw. A spoonful of tartar sauce is a useful, creamy contrast, while a little mustard pickle or chow-chow brings a sweet-tangy note that works well with the savory fish.

They also make a practical lunch: tuck a warm cake into a soft roll with lettuce and a little sauce, or serve it cold alongside sliced cucumber and tomato. If serving a group, keep finished cakes on a wire rack in a low oven while the last batch fries; do not stack them, since trapped steam softens their crisp surfaces. Make sure they stay hot until serving, and follow the storage guidance below for any leftovers.

Variations

Dried summer savory is a familiar seasoning in Newfoundland cooking, but it can be difficult to find outside the region. Use ½ tsp (0.5 g) dried thyme instead; it has a more minty, woodsy flavor and is not an exact match, but it still suits the cod and potatoes. A small amount of finely chopped parsley can add freshness, though it will make the cakes taste less traditionally savory-forward.

For a coarser, more fish-forward cake, reduce the potatoes to 1 lb (450 g) and increase the cod to 14 oz (400 g) after soaking; the patties may be more delicate, so keep the egg and chill them well. For a crispier coating, replace the flour dredge with ¾ cup (45 g) panko breadcrumbs, pressing them gently onto each patty. To make smaller appetizer-size cakes, form 12 portions and fry them in batches, checking that each reaches 145°F (63°C) in the center.

You can also bake the patties instead of shallow-frying them, although their crust will be less evenly browned. Brush both sides lightly with oil, arrange them on a parchment-lined baking sheet, and bake at 425°F (220°C) for about 15 to 20 minutes, turning once. Check the center of a cake with a food thermometer for 145°F (63°C); oven times can vary with patty thickness and the baking sheet. This option uses less oil but gives a drier, more oven-roasted exterior.

Storage and Reheating

Refrigerate cooked cod cakes within 2 hours of cooking, in a covered container, for 3 to 4 days. Let them cool just enough to stop steaming before covering, but do not leave them at room temperature for an extended period. For the best texture, store them in a single layer or separate layers with parchment. The uncooked mixture can be made a day ahead and kept covered in the refrigerator; shape and coat the cakes just before frying for an especially crisp finish.

To reheat, place cakes on a baking sheet in a 350°F (175°C) oven for about 10 to 15 minutes, turning once, until hot throughout. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. A skillet over medium-low heat also works: add a small amount of oil, cover loosely, and turn the cakes until thoroughly hot, then uncover briefly to refresh the crust. A microwave is quick but tends to soften the coating. Freeze cooled cakes in a sealed freezer-safe container for up to 2 months for best quality, thaw overnight in the refrigerator, and reheat to 165°F (74°C).

Frequently Asked Questions

Do I have to soak salt cod for a full 24 hours?
For this recipe, plan on 24 hours in the refrigerator, changing the water three or four times. Salt cod varies, so thickness and salt level can affect the result. Taste a cooked flake before mixing; if it is still too salty, continue soaking in fresh cold water and taste again. Do not shorten the soak just because the outside of the fish seems soft.

Can I use fresh or frozen cod instead?
Yes. Use 12 oz (340 g) fresh or thawed frozen cod and poach it until it reaches 145°F (63°C). Because it lacks the salt-cured flavor, add salt gradually to the potato mixture, tasting as you go. Frozen cod should be thawed safely in the refrigerator and patted dry after cooking so excess water does not loosen the cakes.

Why are my fish cakes falling apart?
The mixture is often too wet, the cakes are too warm, or they are turned before the first side has browned. Drain the potatoes and cod well, add breadcrumbs a tablespoon at a time if needed, and chill the shaped patties for the full 20 minutes. Use a broad spatula and turn only once after a crust forms.

Can I make the mixture ahead?
Yes. Prepare the mixture, cover it, and refrigerate it for up to 24 hours. If you shape the patties ahead, keep them covered and separated so they do not stick together, then coat them in flour just before frying. Cold patties may take an extra minute or two to heat through, so use a thermometer and confirm that the fish reaches 145°F (63°C).

What can I serve instead of summer savory?
Dried thyme is the easiest substitute; start with ½ tsp (0.5 g). Its flavor is sharper and more herbal than summer savory, so the cakes will taste a little different. You can also leave the herb out and let the salt cod, onion, and pepper carry the seasoning, especially if the fish has a strong cured flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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