Old-Fashioned Nova Scotia Salt Cod Fish Cakes
This recipe, using a half pound of salt fish, makes 8 to 10 fish cakes but it may easily be doubled for 16 to 20 fish cakes. Cook as many as you wish and freeze the rest or cook all and freeze the leftovers for reheating on another day. Serve with vegetables. The above plate includes peas and corn as well Chow Chow, an old Nova Scotia pickle favorite made from green tomatoes and onions.
1/2 lb (about 220 g) salt cod
5 medium potatoes, pared and cut into chunks (about 4 cups)
2 tablespoons butter
1 medium onion, finely chopped
1 egg, beaten
1/8 teaspoon pepper
1/8 teaspoon seafood seasoning (optional)
1/8 teaspoon sugar
Method: Cut fish into pieces and put in a saucepan. Cover with water and heat until foam comes to top but do not boil; drain. Repeat two more times. Use potato masher to break fish into fine pieces; transfer fish to a bowl and set aside.
Using same pan, add potatoes and water to cover; cook until tender; drain and mash. Add butter, sugar, seasonings, onion and egg, mashing well.
Add fish, and mash until mixture is well blended.
Form into cakes. Note: an ice cream scoop used as a measure makes a good size fish cake.
Heat butter in cast iron or other frypan. Fry until brown on one side; turn and fry until brown on the other side.
(Photo above by Mary Mouzar)
