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Captain Duarte's Salt Cod Cakes

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Recipe Summary Captain Duarte's Salt Cod Cakes

Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.

Ingredients | Emeril Lagasse

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

Directions

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.

The nutrition data for this recipe includes all of the salt that has been rinsed from the cod and the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Emeril Lagasse

prep: 15 mins cook: 45 mins additional: 8 hrs total: 9 hrs Servings: 6 Yield: 18 cod cakes

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