Experience the flavors of Newfoundland with this cherished Fish Cakes recipe, lovingly preserved from my collection of community cookbooks from the 60s, 70s, and 80s. Fish cakes are a beloved staple in Newfoundland cuisine, known for their comforting taste and hearty ingredients.
This classic recipe showcases the island’s rich maritime heritage, transforming simple, fresh fish into a delectable dish that’s perfect for any meal. The fish cakes combine tender fish with mashed potatoes, seasoned with a blend of spices and herbs, then pan-fried to a golden crisp. The result is a flavorful and satisfying treat that captures the essence of Newfoundland’s home-cooked goodness.
Preparing these fish cakes is a delightful way to connect with the island’s culinary traditions. The recipe’s straightforward approach highlights the resourcefulness and creativity of Newfoundland’s cooks, who turned everyday ingredients into something special. Whether served as a main course or a savory snack, these fish cakes are sure to become a favorite at your table.
Ideal for family gatherings or casual dinners, this recipe invites you to savor a piece of Newfoundland’s culinary history with every bite.
Fish Cakes Recipe:
2 lbs fresh or salt cod (boiled) (salted fish works best)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork
savory
Cut salt pork into small pieces and fry until brown in frying pan.
Remove pork cubes, leaving fat in pan to fry fish cakes.
Mix fish, potatoes, onion together.
Shape into fish cakes and coat with flour.
Fry on both sides until golden brown.
