Zubereitung

Drain the soaked salt cod and place it in a saucepan with the bay leaf. Cover with fresh cold water, bring just to a simmer over medium heat, and cook for 8 to 10 minutes, until the fish flakes easily. Drain, discard the bay leaf, and flake the fish carefully, removing any bones.

Put the potatoes in a clean saucepan, cover with cold water, and bring to a boil. Cook for 15 to 18 minutes, until a knife slips into the center without resistance. Drain thoroughly and return the potatoes to the warm pan for 1 minute to steam-dry.

Mash the hot potatoes until smooth. Melt half of the butter in a skillet over medium heat, add the onion, and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant.

Mix the flaked cod, mashed potato, onion mixture, parsley, lemon zest, beaten egg, 30 g of the breadcrumbs, and black pepper in a large bowl. Stir just until evenly combined; do not overwork the mixture. Taste and add salt only if needed.

Divide the mixture into 8 equal portions and shape each into a 2 cm thick round cake. Coat both sides lightly with the remaining breadcrumbs, then place the cakes on a plate and refrigerate for 20 minutes so they firm up.

Heat the remaining butter and the canola oil in a large nonstick skillet over medium heat. When the butter foams without browning, add the cakes in a single layer, working in batches if necessary.

Sauté the fish cakes for 4 to 5 minutes per side, turning once with a wide spatula, until deeply golden and crisp. The centers should be steaming hot, firm, and at least 74°C if checked with an instant-read thermometer.

Golden salt cod fish cakes browning in a skillet

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Transfer the cakes to a paper-lined plate and rest for 2 minutes. Serve hot with lemon wedges, mustard pickle relish, and cabbage slaw.

Crisp Canadian salt cod fish cakes served with lemon and cabbage slaw

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Warum dieses Rezept gelingt

Soaked salt cod provides concentrated savory flavor, while potato softens its intensity and gives the cakes a cohesive, tender center. Chilling before sautéing helps the breadcrumb coating set into a crisp crust.