The BEST Cod Fish Cakes are made in Bermuda
This is no ordinary Fish cake. Bermuda Cod Fish Cakes are more fish than potato using salted cod, fresh herbs and potato. They are eaten all year round, although they are traditionally made for Good Friday and Cupmatch holidays.
Bermudians ALL love Cod Fish Cakes. The salted cod is the fish of choice, adding curry, salt, pepper and fresh parsley. The patties are then shallow or deep fried until crisp and golden.
They are also served all year round with peas and rice or between a bun, however the most popular time of year for Cod fish cakes is Good Friday. These are usually eaten with freshly made Hot Cross Buns.
The delicious patties are served with mayo and ketchup or homemade Tartar sauce which is not to be confused with that mayo-looking concoction you find in the British chippy shops.
How to make Bermuda Cod Fish Cakes
AuthorsefordCategoryBermudian dishes, Fish, summer recipesDifficultyBeginnerThis is no ordinary Fish Cake. Bermuda Cod Fish Cakes are more fish than potato using salted cod, fresh herbs and potato.
First, put salt fish to boil, cooking until soft. If you are using a thicker salt fish, put to a boil then change the water halfway through its cooking time and finish. Allow to cool completely then if needed pick away any bones or skin. Rest to the side.
Peel and cut potatoes into cubes then boil until soft. After they have cooked, drain and mash until soft pillows are formed.
Next place a small saucepan on medium heat and melt down the butter. Add the onions and fresh thyme then cook until onions have become translucent. Remove from the heat and allow to cool.
When the cooked items have cooled combine into one large bowl followed by the seasonings.
Taste to see if it is to your liking then add the egg and mix well. Place the mixture into a sealed container and put in the fridge for 1 hour or overnight.
Once your fish cake mix has set, form into patties and roll them into the seasoned flour.
Heat a Large pan on medium high and Fry in shallow oil until both sides are golden brown.
Remove fishcakes from hot oil and onto paper towel or a draining rack. Serve between a bun or with peas and rice.
Ingredients
Directions
First, put salt fish to boil, cooking until soft. If you are using a thicker salt fish, put to a boil then change the water halfway through its cooking time and finish. Allow to cool completely then if needed pick away any bones or skin. Rest to the side.
Peel and cut potatoes into cubes then boil until soft. After they have cooked, drain and mash until soft pillows are formed.
Next place a small saucepan on medium heat and melt down the butter. Add the onions and fresh thyme then cook until onions have become translucent. Remove from the heat and allow to cool.
When the cooked items have cooled combine into one large bowl followed by the seasonings.
Taste to see if it is to your liking then add the egg and mix well. Place the mixture into a sealed container and put in the fridge for 1 hour or overnight.
Once your fish cake mix has set, form into patties and roll them into the seasoned flour.
Heat a Large pan on medium high and Fry in shallow oil until both sides are golden brown.
Remove fishcakes from hot oil and onto paper towel or a draining rack. Serve between a bun or with peas and rice.
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