East Coast Fish Cakes
Served with a Creamy Garlic Dill Sauce!
Although I have never visited the East Coast of Canada, it is where most of my family is from and I have developed a fondness and appreciation for the flavours they are most known for. Using this region as inspiration, I have created these incredibly flavourful cod fish cakes but before we can begin making our fish cakes, we must first properly prepare the cod.
Preparing the Fish
300 grams of Salted Cod, boneless
- Place cod in a large bowl and pour in the cream so that it is covering about 1″ above the cod.
- Cover and place in refrigerator to soak for 48 hours.
- Remove from refrigerator and drain the cream.
- Place cod in a medium to large pot and cover with cold water.
- Over high heat, bring cod and water to a full boil then reduce heat to maintain a soft boil. Cook for 10 minutes.
- Remove from heat and drain out the water.
- Allow cod to cool slightly, then gently shred into small pieces. Set aside.
3 Medium/Large Potatoes, baked, peeled and grated
2 Large Eggs
3 Tbsp of 35% Cream
1/2 tsp Pepper
1 handful of fresh parsley, chopped
1/4 Cup of freshly grated Parmesan Cheese (for mixture)
1/4 Cup of Freshly grated Parmesan Cheese (for coating)
3-4 Tbsp of Olive Oil (for frying)
1. In a large bowl, mix together all of the ingredients aside from the Parmesan cheese that will be used for coating the fish cakes prior to frying.
2. Sprinkle half of the grated Parmesan cheese reserved for the coating, evenly over a parchment lined baking sheet.
3. Shape mixture into 6 even pancake shaped portions and gently lay on top of grated Parmesan cheese.
4. Sprinkle the remaining grated Parmesan cheese evenly over fish cakes.
5. Add the olive oil into a large frying pan and place over medium/high heat.
6. Carefully add the fish cakes into the oil and continue to cook for 2 – 3 minutes on each side.
7. Remove from heat and gently transfer onto a parchment lined baking sheet.
8. Preheat oven to 375 degrees Fahrenheit.
9. Bake for 10 minutes.
10. Finish with any sauce of your choosing, we have paired these with a creamy garlic dill sauce.
*This recipe yields 6 portions.
Get em’ while they’re hot! These are definitely best served and eaten right away so you don’t lose the delectable crisp of the Parmesan cheese. Go ahead and top these off with your favourite sauce (we chose a delicious creamy garlic and dill sauce) or eat them naked – we won’t judge!
I really hope that my take on east coast flavours has done the region proud. In fact, if you’re familiar with the east coast, I’d love to know your thoughts on this recipe by leaving me a comment down below! Also, if this recipe has inspired you to cook up your own east coast flavoured dished, feel free to tag me on Instagram, Twitter or Facebook so I can check it out.
As always, thank-you so much for stopping by and be sure to subscribe to notifications so you don’t miss out on any of my original recipes!
Until next time,
Clay Smith, Claycooks