Maritime
Salt Fish Cakes
The cheapest protein on the coast
New Brunswick historical recordWhen fresh meat was a luxury, salt cod was the working family's staple. Mixed with mashed potatoes and fried in a cast iron pan, fish cakes stretched a small piece of salt fish into a meal for the whole family. A staple of Depression-era NB breakfast and supper tables alike.
Source: New Brunswick historical record
Ingredients
- 1 lb salt cod, soaked overnight and drained
- 3 cups mashed potatoes (no butter or milk)
- 1 small onion, finely minced
- 1 egg
- ¼ tsp black pepper
- Lard or salt pork fat for frying
Instructions
- Soak salt cod in cold water for 12–24 hours, changing the water 2–3 times to remove the salt.
- Poach the soaked cod in fresh water for 10–15 minutes until it flakes easily. Drain and flake finely, removing any bones or skin.
- Combine flaked fish with mashed potatoes, onion, egg, and pepper. Mix well. The mixture should hold its shape.
- Form into flat patties about ½ inch thick and 3 inches across.
- Heat lard in a cast iron skillet over medium-high heat. Fry patties 3–4 minutes per side until golden brown and crisp.
- Drain briefly and serve hot.
✦ Kitchen Notes
- During the Depression, the egg was sometimes skipped — the potato and fish will still hold together with a firm hand.
- Serve with baked beans for the classic Saturday night supper.