READY IN: 36hrs 6minsYIELD: 16 cakes


  • 1lbsalt cod fish
  • 1 14 lbspotatoes
  • 2tablespoonsmilk
  • 1smallonion, diced
  • 1tablespoonfresh parsley, can use dried
  • 2largeeggs, lightly beaten
  • 1tablespoonbutter
  • 1 12 teaspoonsOld Bay Seasoning
  • 12 teaspoonfresh ground black pepper
  • 1tablespoon of finely chopped chives
  • 34 tablespoon of flour mixed with chives and pepper

    Serving Size: 1 (208) g

    Servings Per Recipe:6

    Calories: 344.2

    Calories from Fat 50 g 15 %

    Total Fat 5.6 g 8 %

    Saturated Fat 2.2 g 11 %

    Cholesterol 182.9 mg 60 %

    Sodium 5371.6 mg 223 %

    Total Carbohydrate18.7 g 6 %

    Dietary Fiber 2.6 g 10 %

    Sugars 1.3 g 5 %

    Protein 52 g 104 %


  • Soak the cod overnight (12 hours or more) and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
  • If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutesDrain immediately.
  • Peel and dice potatoes and put water and simmer until tender.Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
  • Saute onion in 1T butter until transparent, (in the same pan as potatoes were) about 5 mins adding in parsley at the end, remove from heat and cool.
  • Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out).
  • Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
  • Form into 1.5oz or golf ball size balls and flatten slightly.
  • OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
  • I put in the refrigerator for 3/4 hours to firm up.
  • Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
  • The cakes brown quickly so be sure not to burn them.
  • Serve 4 on a plate with 8 saltines and some mustard on the side.
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