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Aug 22, 2006 11:57 PM

Salt Cod Cakes; Suggestions?

I make these things all the freakin' time - I crave them multiple times on a weekly basis.

I alternate between Portuguese and Italian styles, using either white pepper or nutmeg or a little bit of both. I'd like suggestions for other spices to replace either of those two that would work well with the cakes.

The rest of my ingredients include: boiling the salt cod with milk, port or vermouth, garlic, onion, a bay leaf. Then I mix the drained cod and potato with an egg yolk, little flour, and either italian parsley/coriander.

TIA for all your thoughts :)

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  1. You can try including chopped cilantro and minced garlic in the mix for the fritters. This would make them more like Bacalaitos, the Puerto Rican version of the salt cod fritter. You might also want to experiment with new condiments for dressing simple fritters, like garlic ajili mojili, or even a hot pepper sauce.

    1 Reply
    1. re: MaspethMaven

      I dip in garlic aioli or douse in a tomato/wine sauce usually.

      I mentioned above I mix with coriander, which I thought was the same thing as cilantro. I find cilantro is usually called for in the Portuguese style too.

    2. I use no potato but lighten the cod with egg yolks first and then beat the whites and fold in to make salt cod fritters dropped by the Tbs-ful into hot fat. Yummy stuff. We need more salt cod in our lives and making your own home made salt cod is ridiculously simple.

      2 Replies
      1. re: Candy

        I like this suggestion. I try to use little potato, as it overpowers the salt cold flavour (and whenever I buy them at a Portuguese bakery, they are nearly always 90% potato/10% cod.. why bother?) but they don't hold together so well. I am going to try this next time :)

        1. re: NovoCuisine

          I forgot to mention that I roll them in a bit of cornstarch before frying. It helps them get a real nice color. I made a big batch for a party last winter. They were gone quickly.

      2. Instead of cakes, you can spoon the puree into individual gratin dishes, sprinkle on some grated Parmigiano or Grana, and run under the broiler for a few minutes. Top with a poached egg and eat with crispy crostini. Breakfast of champions.

        1. My favorite version of codfish cake is Jamaican style, "Stamp and Go." Beaten egg, yes, potato, no.

          Included are minced onion, 1 tablespoon annatto (achiote) oil (for 1/2 lb cod), and a minced scotch bonnet pepper--or other hot pepper of choice. Addictive things, the annatto gives them an appealing golden color and a subtle, wonderful flavor.