Description
These Crispy Salted Codfish Cakes deliver golden, crunchy exteriors with tender and flavorful centers, perfectly blending the salt-cured codfish with aromatic herbs and spices. Ideal as an appetizer, snack, or main dish, they bring a taste of the sea with a satisfying texture and savory depth.
Ingredients
For the Codfish Cakes
- 1 lb salted codfish, soaked and shredded
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small bell pepper, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 eggs, beaten
- 1/2 cup all-purpose flour (plus extra for coating)
- Vegetable oil for frying
Instructions
- Prepare the Codfish: Begin by thoroughly soaking the salted codfish in cold water for 24-48 hours, changing the water several times to desalinate. Drain and shred the codfish into small pieces.
- Boil and Mash Potatoes: Peel and boil potatoes in salted water until tender. Drain well and mash until smooth, setting aside to cool.
- Sauté Aromatics: In a skillet, heat a little oil and sauté the chopped onion, garlic, and bell pepper until soft and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the shredded codfish, mashed potatoes, sautéed vegetables, chopped parsley, black pepper, paprika, cayenne (if using), eggs, and 1/2 cup flour. Mix well until all ingredients are evenly incorporated and the mixture is moldable.
- Form the Cakes: Using your hands, shape the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Lightly dust each cake with flour to help create a crispy crust during frying.
- Heat Oil for Frying: Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch. Heat the oil over medium heat until shimmering but not smoking.
- Fry the Codfish Cakes: Carefully place the cakes into the hot oil and fry for 3-4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan; fry in batches if necessary.
- Drain and Serve: Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil. Serve while hot, garnished with lemon wedges or a fresh dipping sauce of your choice.
Notes
- Soaking the salted codfish thoroughly is critical to reduce excessive saltiness.
- If you prefer a milder flavor, reduce or omit the cayenne pepper.
- The codfish mixture can be prepared ahead and refrigerated for up to 24 hours before frying.
- Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch.
