Captain Duarte's Salt Cod Cakes

Based on my father-in-law's recipe, these fish cakes use salt cod. Trust me; it is worth the effort to find salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor in this salt cod recipe. Who knows fish better than a Portuguese fishing captain? Even Emeril would be proud! Serve with a good tartar sauce.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 396 Calories

Ingredients

• 2 eggs, beaten
• ½ cup all-purpose flour
• ground black pepper to taste
• ½ cup chopped fresh parsley
• 2 large potatoes, peeled and cubed
• 1 large onion, finely chopped
• 1 teaspoon seafood seasoning
• 1 pound salted cod fish
• ¼ cup olive oil for frying

Recipe Instructions

Step 1

Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.

Step 2

After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.

Step 3

Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

Step 4

Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.

Step 5

Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.

Step 6

Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.