Cómo preparar

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

Imagen generada por IA

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

Imagen generada por IA

Por qué funciona esta receta

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.