Captain Duarte's Salt Cod Cakes recipe
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Ingredients
- 1 pound salted cod fish 2 large potatoes, peeled and cubed 1 teaspoon seafood seasoning ground black pepper to taste ½ cup chopped fresh parsley 2 eggs, beaten 1 large onion, finely chopped ½ cup all-purpose flour ¼ cup olive oil for frying
Nutrition Info
- 395.5 caloriescarbohydrate: 32.3 gcholesterol: 177 mgfat: 4.6 gfiber: 3.6 gprotein: 53.6 gsaturatedFat: 1 gservingSize: -sodium: 5435.7 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Captain Duarte's Salt Cod Cakes
Directions
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Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley, roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.