Introduction
Oh, these Crispy Salted Codfish Cakes! Just thinking about them brings back memories of cozy kitchen gatherings and the incredible aroma filling the house. This recipe is a real gem – it’s surprisingly simple to make, even though it uses an ingredient that might sound a little fancy: salted codfish, or bacalhau. If you’re looking for a way to impress your friends and family with something truly special, or just want to whip up a delightful appetizer or light meal, you’ve come to the right place. Get ready for some seriously delicious, crispy, savory goodness!
Why You’ll Love This Recipe
- Fast: Once the cod is desalted, the actual making of the cakes is quite speedy.
- Easy: Simple steps that anyone can follow, making it perfect for beginners and seasoned cooks alike.
- Giftable: Imagine these beautifully packaged as a treat for someone special (though they’re so good, you might not want to share!).
- Crowd-pleasing: Seriously, everyone adores a perfectly crispy, flavorful fritter. They disappear fast!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need:
- 1 lb dried salted codfish (bacalhau): This is the star! Don’t be intimidated by it being dried and salted; it’s totally worth the initial soak.
- 4 medium starchy potatoes, peeled and chopped: Think Russets or Yukon Golds – they mash up beautifully and give the cakes a lovely creamy texture.
- 1 large egg: This is our binder, helping everything come together nicely.
- 2 garlic cloves, finely minced: For that essential savory kick!
- 1 small onion, grated or finely chopped: Grating it makes it super subtle and melds in perfectly.
- 2 tablespoons fresh parsley, finely chopped: Adds a burst of freshness.
- 2 tablespoons fresh cilantro, finely chopped: If you love cilantro, this is a must! It pairs wonderfully with the cod.
- Salt, to taste: Be mindful here, as the cod is already salty!
- All-purpose flour (just enough to bind the mixture): We’re not making a heavy batter, just enough to help shape the cakes.
- Oil, for frying: A neutral oil like vegetable, canola, or peanut oil works best for that perfect golden crisp.
How to Make It
Alright, let’s get cooking! This is where the magic happens.
Step 1: Desalting the Cod
This is the most important first step! You’ll need to soak your dried salted codfish in cold water for at least 24 hours. The key is to change the water several times throughout the day. This process gently draws out the salt, leaving you with wonderfully flavorful fish. If you’re in a hurry, you can soak it in hot water for a few hours, changing the water more frequently, but the 24-hour cold soak is my preferred method for the best result.
Step 2: Cooking the Cod
Once your cod is desalted, drain it and pop it into a pot. Cover it with fresh cold water and bring it to a gentle simmer. Let it cook for about 10-15 minutes, or until the cod flakes apart easily with a fork. Drain it well and set it aside to cool down enough so you can handle it.
Step 3: Mashing the Potatoes
While your cod is doing its thing, let’s get those potatoes ready. Boil your chopped potatoes in well-salted water until they’re super tender. Once they’re cooked, drain them really well – you don’t want any extra water in there! Mash them until they’re nice and smooth. I like to use a potato masher or a ricer for the smoothest texture.
Step 4: Preparing the Cod
Once the cod is cool enough, it’s time to prep it. Carefully remove any skin and bones you find. Then, flake the cod into small, bite-sized pieces. This is where the flavor really starts to shine!
Step 5: Bringing It All Together
Now for the fun part – mixing! In a large bowl, combine your mashed potatoes, flaked codfish, the egg, minced garlic, grated onion, chopped parsley, and chopped cilantro. Give it a good mix until everything is beautifully incorporated.
Step 6: Seasoning (Carefully!)
Here’s where you taste and season. Add salt carefully, remembering that your cod is already salted. You might not need much, or any at all! Taste as you go until it’s just right for your palate.
Step 7: Adding Flour
We want our cakes to hold their shape without being too heavy. Gradually add all-purpose flour, about a tablespoon at a time. Mix it in until the mixture just starts to hold together and you can easily form patties without them being too sticky. You’re looking for a consistency that’s easy to work with.
Step 8: Shaping the Cakes
Now, shape the mixture into small, flat patties. I like to make them about half an inch thick, nice and compact. They should be a good size for an appetizer or a light meal.
Step 9: Heating the Oil
Get a large skillet ready and pour in about an inch of oil. Heat it over medium-high heat. You want it hot enough to make them crispy, but not so hot that they burn before cooking through. A good test is to drop a tiny bit of the mixture in; it should sizzle right away.
Step 10: Frying Time!
Carefully place your codfish cakes into the hot oil. Don’t overcrowd the pan – it’s better to work in batches. This ensures each cake gets wonderfully golden and crispy all around.
Step 11: Achieving Golden Perfection
Fry the cakes for about 3-4 minutes on each side. You’re looking for that gorgeous golden-brown color and a satisfying crispiness. Keep an eye on them to make sure they don’t burn.
Step 12: Draining
Once they’re perfectly fried, remove them from the skillet and place them on a plate lined with paper towels. This little step helps to soak up any excess oil, leaving you with the crispiest cakes possible.
Step 13: Serve and Enjoy!
The best part! Serve these beauties hot. They are absolutely divine straight from the pan.
Substitutions & Additions
Want to put your own spin on these delicious cakes? Here are a few ideas!
- Herbs: Feel free to play with your herbs! Chives, dill, or even a touch of thyme can add lovely nuances.
- Spices: A pinch of paprika or a tiny bit of cayenne pepper can add a subtle warmth and kick.
- Onion: If you’re not a fan of raw onion, you can sauté the onion until soft before adding it to the mixture.
- Serving Sauce: These are fantastic on their own, but a simple lemon aioli, a spicy sriracha mayo, or even a classic tartar sauce would be a delicious accompaniment.
Tips for Success
A few little tricks to make your codfish cakes absolutely perfect:
- Don’t Skip the Soak: Properly desalting the cod is crucial for flavor and texture.
- Dry Ingredients Well: Make sure your drained cod and potatoes are as dry as possible before mixing to avoid a mushy cake.
- Don’t Over-Mix: Once you add the flour, mix just until combined. Over-mixing can make them tough.
- Oil Temperature: If your oil is too cool, the cakes will be greasy. If it’s too hot, they’ll burn on the outside before cooking through.
- Prep Ahead: You can form the patties and refrigerate them for a few hours before frying. This helps them hold their shape beautifully.
How to Store It
Leftovers? Lucky you! Store any cooled codfish cakes in an airtight container in the refrigerator for up to 2-3 days. To reheat, I like to pop them in a toaster oven or a regular oven at around 350°F (175°C) for about 5-10 minutes until heated through and crispy again. Microwaving can make them a bit soft.
FAQs
Q: How do I know if I’ve desalted the cod enough?
A: The best way is to taste a small piece after soaking. It should have a mild salty flavor, not an overwhelming one. If it’s still too salty, continue soaking and changing the water.
Q: Can I use fresh cod instead of salted cod?
A: While this recipe is specifically for salted cod (bacalhau), you could use fresh cod. You would need to skip the desalting step entirely and adjust your salt seasoning accordingly, as fresh cod is not salty.
Q: What if the mixture is too wet to form patties?
A: Add a little more flour, a tablespoon at a time, until the mixture is firm enough to shape without being sticky. Make sure your potatoes and cod are also well-drained!
Crispy Salted Codfish Cakes
Equipment
- Pot for cooking cod and potatoes
- Large bowl for mixing ingredients
- Skillet for frying
- paper towels for draining
- potato masher or ricer for mashing potatoes
Ingredients
Main ingredients
- 1 lb dried salted codfish (bacalhau) needs to be desalted
- 4 medium starchy potatoes peeled and chopped (e.g., Russets or Yukon Golds)
- 1 large egg binder
- 2 cloves garlic finely minced
- 1 small onion grated or finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh cilantro finely chopped
- Salt to taste, be mindful of cod's saltiness
- All-purpose flour just enough to bind the mixture
- Oil for frying (neutral oil like vegetable, canola, or peanut)
Instructions
- Desalt the dried salted codfish by soaking in cold water for at least 24 hours, changing the water several times.1 lb dried salted codfish (bacalhau)
- Drain the desalted cod, cover with fresh cold water, and simmer for 10-15 minutes until it flakes easily. Drain and let cool.1 lb dried salted codfish (bacalhau)
- Boil chopped potatoes in well-salted water until tender. Drain very well and mash until smooth.1 lb dried salted codfish (bacalhau)
- Once cod is cool, remove skin and bones, then flake into small pieces.1 lb dried salted codfish (bacalhau)
- In a large bowl, combine mashed potatoes, flaked cod, egg, minced garlic, grated onion, chopped parsley, and chopped cilantro. Mix well.1 lb dried salted codfish (bacalhau)
- Season with salt carefully to taste, considering the cod's saltiness.1 lb dried salted codfish (bacalhau)
- Gradually add all-purpose flour, about a tablespoon at a time, mixing until the mixture holds together and can be formed into patties without being too sticky.1 lb dried salted codfish (bacalhau)
- Shape the mixture into small, flat patties, about half an inch thick.
- Heat about an inch of neutral oil in a large skillet over medium-high heat until it നിങ്ങൾ a small bit of mixture in; it should sizzle right away.1 lb dried salted codfish (bacalhau)
- Carefully place codfish cakes into the hot oil in batches, ensuring not to overcrowd the pan.
- Fry for about 3-4 minutes on each side until golden brown and crispy.
- Remove cakes from the skillet and place on a plate lined with paper towels to absorb excess oil.1 lb dried salted codfish (bacalhau)
- Serve hot.