Salt Cod Fish Cakes (Newfoundland-Style)

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Wanda’s salt cod fish cakes, made with summer savory and bacon fat, are a Newfoundland classic I first shared in my Chronicle Herald column.

Prep Time20

Cook Time40

Soaking Time8

Total Time9

Course: Breakfast & Brunch

Cuisine: Canadian

Servings: servings

Calories: 329kcal

Place the salt cod in a bowl, cover it with cold water, and refrigerate overnight.
Drain and rinse the salt cod. Place it in a medium pot, cover with fresh water, and bring to a boil. Simmer for 10–15 minutes, then drain and return to the bowl.
Cook the bacon in a skillet over medium heat until crisp, in batches if needed. Remove and set aside for another use, leaving the fat in the skillet.
In the same pot, boil the potatoes in fresh water until fork tender, 15–20 minutes. Drain and let cool for 5–10 minutes.
While the potatoes cool, finely dice the onion and set aside.
Mash or rice the potatoes in the pot or a bowl. Flake the cod into small shreds and add to the potatoes. Add the onion, ½ cup (56 g) breadcrumbs, summer savory, pepper, and ½ teaspoon salt. Mix well.
Add the reserved bacon fat from the skillet and the egg. Mix well, then knead by hand until the mixture is fully combined. Taste and adjust seasoning if needed.
Form the mixture into 12 balls, then flatten into patties. Place the remaining ¼ cup (29 g) breadcrumbs in a shallow bowl and dredge the fish cakes on both sides and edges.
Preheat a skillet over medium heat and add enough neutral oil to coat the bottom. Fry fish cakes until golden and heated through, 2–3 minutes per side. Serve hot with chow chow, baked beans, eggs, or your favourite sides.

- Avoid cooking the cod at a full rolling boil. You want a lively simmer so the fish stays tender and flakes easily.

- Use just enough oil to coat the bottom of the pan. You want to pan-fry, not deep-fry, the fish cakes.

- Don’t overcrowd the pan. Fry in batches to keep the temperature even and avoid steaming.

- To freeze, shape and dredge the patties in breadcrumbs first. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. Thaw in the fridge before pan-frying.

- Leftover pan-fried fish cakes can be stored in the fridge for up to 3 days. Reheat in an oiled skillet over medium heat until warmed through and crisp on the outside.