Crispy Salted Codfish Cakes

Crispy Salted Codfish Cakes are golden, crunchy bites made from simple ingredients and honest work.

introduction — Crispy Salted Codfish Cakes

Crispy Salted Codfish Cakes show how simple food can taste like the sea and sunshine.
They make a warm snack or a bright starter for a meal.
For more ideas on simple holiday or party dishes, see seasonal salads and recipes.

why make Crispy Salted Codfish Cakes

Crispy Salted Codfish Cakes are tasty, cheap, and filling.
They use pantry items and simple tools.
You get crisp outside and soft, salty fish inside in every bite.

how to make Crispy Salted Codfish Cakes

Follow a few clear steps and you will have hot, crisp cakes.
Take your time to soak the cod so the salt leaves the fish well.
If you want a steady weeknight menu, this is a great choice and you can also pair it with other dishes like simple weeknight meals.

Ingredients : Crispy Salted Codfish Cakes

• 1 lb dried salted codfish (bacalhau)
• 4 medium starchy potatoes, peeled and chopped
• 1 large egg
• 2 garlic cloves, finely minced
• 1 small onion, grated or finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• Salt, to taste
• All-purpose flour (just enough to bind the mixture)
• Oil, for frying

Directions : Crispy Salted Codfish Cakes

• Desalt the Codfish: Place the dried salted codfish in a large bowl and cover it with cold water. Let it soak for 48 hours, changing the water several times to remove excess salt.
• Cook the Potatoes: Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.
• Prepare the Codfish: Drain the soaked codfish and remove any skin or bones. Shred it finely with your hands or a fork until it forms small flakes.
• Combine the Mixture: In a large bowl, mix the mashed potatoes with the shredded codfish. Add the egg, garlic, grated onion, parsley, cilantro, and a small pinch of salt (taste first, as the fish may still be slightly salty). Mix thoroughly until evenly combined. Add just enough flour to help the mixture hold together.
• Shape the Cakes: Form small balls or oval-shaped cakes with your hands. Place them on a tray and refrigerate for about 20 minutes to firm up.
• Fry to Perfection: Heat oil in a deep skillet over medium-high heat. Once hot, fry the cod cakes in batches, making sure at least half of each cake is submerged in oil. Cook until golden brown on one side, then flip and fry the other side until crisp.
• Drain and Serve: Transfer the fried cakes to paper towels to remove excess oil. Serve warm as an appetizer or snack with a squeeze of lemon or your favorite dipping sauce.

how to serve Crispy Salted Codfish Cakes

Serve Crispy Salted Codfish Cakes hot and crisp for best taste.
Try them with lemon wedges, a simple mayo dip, or a fresh green salad.
For a spicy or takeout twist, look to other recipes for side ideas like spicy takeout inspiration.

how to store Crispy Salted Codfish Cakes

Cool the cakes to room temperature before storing.
Refrigerate in a tight container for up to 3 days.
To reheat, bake at 375°F (190°C) for 10–12 minutes or fry briefly to bring back the crisp.

tips to make Crispy Salted Codfish Cakes

• Soak the cod long enough and change water often to remove salt.
• Mash potatoes smooth for a soft center.
• Use just enough flour — too much makes the cakes heavy.
• Chill shaped cakes so they hold form while frying.
• Fry in medium-high heat so cakes brown without soaking oil.

variation (if any) for Crispy Salted Codfish Cakes

• Add chopped bell pepper or green onion for color.
• Mix in a little grated cheese for a creamier bite.
• Make smaller fritters for party snacks.
• Bake instead of fry for a lighter version (brush with oil first).

FAQs — Crispy Salted Codfish Cakes

Q: Can I use fresh cod instead of dried salted cod?
A: You can, but fresh cod lacks the cured flavor. If you use fresh, add salt to taste and skip the long soak.

Q: How long should I soak the salted cod?
A: Soak 48 hours, changing the water several times. This removes most of the salt and makes the fish gentle in the cakes.

Q: What tool helps shred the cod best?
A: Shredding by hand or with a fork works well. For more kitchen tools, you can Buy it here.

Q: Can I freeze the shaped cakes before frying?
A: Yes. Freeze on a tray, then bag them. Fry from frozen; add a minute or two to cook through.

Crispy Salted Codfish Cakes

Crispy Salted Codfish Cakes are golden, crunchy bites made from simple ingredients. Perfect as a warm snack or bright starter for any meal.

Print Recipe Pin Recipe

Prep Time 48 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Appetizer, Snack

Cuisine Portuguese

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 1 lb dried salted codfish (bacalhau) Make sure to soak before use.
• 4 medium starchy potatoes, peeled and chopped Ensure they are starchy for best texture.
• 1 large egg Acts as a binder for the mixture.
• 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 Use sparingly as cod may be salty.
• All-purpose flour (just enough to bind the mixture) Too much will make the cakes heavy.
• Oil, for frying Use enough oil for deep frying.

Instructions

 

Preparation

• Desalt the Codfish: Place the dried salted codfish in a large bowl and cover it with cold water. Let it soak for 48 hours, changing the water several times to remove excess salt.
• Cook the Potatoes: Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.
• Prepare the Codfish: Drain the soaked codfish and remove any skin or bones. Shred it finely with your hands or a fork until it forms small flakes.

Mixing and Shaping

• Combine the Mixture: In a large bowl, mix the mashed potatoes with the shredded codfish. Add the egg, garlic, grated onion, parsley, cilantro, and a small pinch of salt (taste first, as the fish may still be slightly salty). Mix thoroughly until evenly combined. Add just enough flour to help the mixture hold together.
• Shape the Cakes: Form small balls or oval-shaped cakes with your hands. Place them on a tray and refrigerate for about 20 minutes to firm up.

Cooking

• Fry to Perfection: Heat oil in a deep skillet over medium-high heat. Once hot, fry the cod cakes in batches, making sure at least half of each cake is submerged in oil. Cook until golden brown on one side, then flip and fry the other side until crisp.
• Drain and Serve: Transfer the fried cakes to paper towels to remove excess oil. Serve warm as an appetizer or snack with a squeeze of lemon or your favorite dipping sauce.

Notes

For serving, try them with lemon wedges, a simple mayo dip, or a fresh green salad. These cakes can be stored in a tight container for up to 3 days in the refrigerator. Reheat by baking or frying briefly.

Keyword Crispy Codfish Cakes, Fried Fish, Salted Cod