Fresh & Salt Cod Cakes
Submitted by sheila12345
Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
1 hrsThese cod cakes bring together the briny punch of soaked salt cod and tender fresh fillets, all bound with herbs, mayo, and a Cajun-inspired spice blend that’ll make your taste buds dance.
The soaking process mellows the salt cod just right, while fresh parsley, chives, and green onions add bright, garden-fresh flavor.
Pan-fry them in butter and oil until they develop that irresistible golden crust, crispy on the outside and flaky-tender within.
Kitchen Tips
- Soak salt cod overnight, changing water 2-3 times to remove excess salt without losing that signature briny depth
- Don’t skip the cheesecloth spice bag; it infuses subtle herbal notes during poaching without leaving bits in your cakes
- Chill the formed patties for 30 minutes before frying to help them hold together and develop a better crust
- Use a mix of butter and oil for frying to get rich flavor plus a higher smoke point
Ingredients
Directions
In a large saucepan, Mix together the soaked and drained salt cod, water and milk.
Put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string.
Place the spice bag in the cod, water, milk, mix.
Bring to a boil, reduce the heat to low and cook for 15 minutes.
Add the fresh cod and cook for 5 minutes more.
Drain and remove the fish to a large bowl to cool, discarding the flavoring ingredients.
Flake fish with a fork and set aside.
In a large skillet, melt the butter until sizzling, add the celery and chopped onion and cook until the onion is translucent, about 5 minutes.
Add the cooked vegetables to the flaked fish, add the egg and mix to coat, then add the green onions, chives, parsley, cayenne pepper, tabasco sauce, dried mustard, worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste,
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