Description
These Crispy Salted Codfish Cakes offer a golden, crunchy exterior with a tender, flavorful interior packed with flaky codfish. Perfectly seasoned and pan-fried to achieve a delightful crunch, these codfish cakes are an easy-to-make appetizer or main dish that brings the wholesome taste of the sea to your table.
Ingredients
Codfish Mixture
- 1 lb salted codfish, soaked overnight and drained
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, sliced
- 1 tsp black pepper
- 1/2 tsp paprika
- 1 tsp lemon juice
- 1 tsp salt (adjust to taste)
Batter & Frying
- 1 large egg
- 1/4 cup all-purpose flour
- Vegetable oil for frying
Instructions
- Prepare the Salted Codfish: Rinse the salted codfish thoroughly and soak it in cold water for at least 12 hours or overnight, changing the water a few times. This process reduces the salt content. After soaking, drain and remove any bones or skin, then flake the fish into small pieces.
- Boil and Mash Potatoes: Peel and boil the potatoes until tender, about 15-20 minutes. Drain and mash them smoothly, ensuring there are no lumps; set aside to cool slightly.
- Sauté Aromatics: In a skillet over medium heat, lightly sauté the chopped onions and garlic with a teaspoon of oil until translucent and fragrant, about 3-5 minutes. This step boosts flavor and takes raw edge off the onions and garlic.
- Combine Codfish Mixture: In a large bowl, mix the flaked codfish, mashed potatoes, sautéed onions and garlic, parsley, green onions, black pepper, paprika, lemon juice, and salt. Stir well to combine into a cohesive mixture that can be shaped easily.
- Shape the Cakes: Take portions of the mixture and form them into small patties or cakes, about 2-3 inches in diameter and 1/2 inch thick.
- Prepare the Batter: Beat the egg in a shallow bowl and place the flour in another bowl. Lightly dredge each codfish cake first in the flour to coat, then dip into the beaten egg to help create a crispy outer crust during frying.
- Fry the Codfish Cakes: Heat about 1/4 inch of vegetable oil in a frying pan over medium heat. When hot, carefully add the codfish cakes in batches, frying until golden brown on each side, about 3-4 minutes per side. Avoid overcrowding the pan.
- Drain and Serve: Remove the cakes from the oil and place them on paper towels to drain excess oil. Serve hot with a wedge of lemon or your favorite dipping sauce.
Notes
- For best taste, soak the salted codfish in cold water overnight, changing the water several times to remove excess salt.
- You can add finely chopped bell peppers or hot peppers for extra flavor and heat.
- Use a non-stick skillet or cast iron pan for even frying and easy turning.
- Serve with tartar sauce, aioli, or a fresh salad for a complete meal.
- These cakes can be reheated in a toaster oven to maintain their crispiness.
