Salt Cod Fritters
Enjoy a classic Bostonian Sunday Breakfast with this recipe for salt cod fritters (or cod cakes, or creamed cod), served with hot coffee, baked beans, and brown bread.
By Yankee Magazine|Aug 16 2017|
Salted codfish balls served hot with tartar sauce.
Photo Credit: Aimee TuckerEnjoy a classic Bostonian Sunday Breakfast with this recipe for salt cod fritters (or cod cakes, or creamed cod), served with hot coffee, baked beans, and brown bread.
Yield
15-20 balls
Ingredients
1 lb. salt cod (about 2 cups of cooked, flaked fish)
2-1/2 cups diced potatoes
2 tablespoons unsalted butter
2 large eggs
salt and pepper
Instructions
Rinse the fish in cold water, then transfer to a shallow casserole dish and cover with cold water. Allow the fish to soak up the water, changing the water a few times as needed, until thoroughly re-hydrated, up to 24 hours. Drain and flake the fish. Boil it with the peeled and cubed potatoes until the potatoes are tender. Drain. Put back on the fire momentarily to dry completely. Mash the mixture, add butter and pepper and beat until fluffy. Add the eggs and continue beating.
Shape into 2-inch balls and drop into deep hot fat (375 degrees F) and fry until golden brown.
Codfish cakes may be made instead by dropping the mixture onto a hot, lightly greased griddle and browning on both sides. They are good served with fried tomatoes or tartar sauce.
Notes
For flavor and an extra crisp finish, brush each codfish ball with an additional beaten egg and roll in fine breadcrumbs plus 2 teaspoons chopped, fresh parsley before frying.
If you want even more flavor (and you might — this recipe is very basic) feel free to add more herbs, chopped chives, minced onion, or even a pinch of dry mustard or cayenne to your salted codfish balls. Once you’ve got the fish and the potato, the rest is up to you!
Will this work with fresh cod?
I have made codfish cakes for years, using salt cod. My children grew up on them and still love them. I also have made creamed codfish with potatoes and hard cooked eggs. Delicious! And the wooden boxes must be collectors items by now.
I used to make codfish cakes for years, I used canned Gortons Codfish cakes and mixed them with potatoes though. I will have to try your way though. I miss them.
We grew up on salted codfish balls. My cousin and I wondered the same thing, if they could be made from fresh cod. Yes, just skip the hydrating process. A whole lot easier. We love them and I have introduced several of my friends to them.
I also grew up on the canned Gorton’s codfish but haven’t been able to find it for years. Do they even still make it?
Why can’t you just mix the cooked fish with the mashed potatoes and deep fry then, seems like an awful lot of work with the already cooked fish????
The fish is incredibly salty. You have to do that rehydrating/desalting process or it is inedible. It is worth the effort. Try it! Just delish.
I added dill, garlic powder, and chives; I cooked some on a griddle and some were fried. Both were *chef’s kiss*. Thank you!
We all loved Mom’s coffins balls. She used food instead of potatoes and also added onion and parsley and an egg or two and deep fried them. The dried for had to have a couple of days submerged in cold water which was changed often. So worth it. What a wonderful afternoon I have had reading this email.You can take the girl out of NewEngland, but you can’t take New England out of the girl.
My mom would make salted cod fish balls with a potato cream sauce. So yummy but I can’t find a recipe. Would I just use a bechamel sauce?