Side Dish: Canada – New Brunswick, Atlantic Canada – Acadian Salt Cod Cakes

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 12 oz (340 g) salt cod, salted (approximately 8–10 oz / 225–280 g after desalting)
- 1 lb (450 g) Yukon Gold or russet potatoes, peeled and cut into chunks
- 1 medium yellow onion, finely chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 large egg, beaten
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 1/2 cup (60 g) fine dry breadcrumbs or panko (optional, for coating)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1.5 g) paprika (optional)
- Vegetable oil for shallow frying, about 1/4 cup (60 ml) or as needed
- Lemon wedges, for serving (optional)
Note: Do not add salt to the mix until you taste a small piece — salt cod supplies most of the saltiness.

Instructions

Short Description:
Pan-fried cakes of desalted salt cod and mashed potatoes seasoned with onions and parsley, crisp outside and tender inside — a classic Acadian side that uses preserved fish.

Regional Notes:
This New Brunswick Acadian version pairs salt cod with boiled potatoes and sautéed onions, lightly seasoned with fresh parsley rather than strong spices; the cakes are pan-fried until golden, reflecting Acadian frugality and reliance on preserved seafood. It differs from other regional cod cakes by leaning more on mashed potatoes as the binder and keeping herbs simple (parsley) rather than bold spice blends.

1. Rinse the salt cod under cold running water, then place in a bowl and cover with cold water. Refrigerate and soak 12–24 hours, changing the water 2–3 times to remove excess salt. (If short on time, cover with cold water, bring to a gentle simmer for 5 minutes, remove from heat and cool in the liquid, then refrigerate an hour — this speeds desalting but overnight is preferred.)
2. Drain the desalted cod, remove any skin or bones, and flake the fish into bite-sized pieces. Pat lightly with paper towel to remove excess moisture.
3. Place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until tender, about 12–15 minutes. Drain well and mash coarsely; allow to cool slightly.
4. While potatoes cook, heat butter and 2 tbsp oil in a skillet over medium heat. Add the chopped onion and cook until soft and beginning to brown, about 6–8 minutes. Remove from heat and let cool slightly.
5. In a large bowl combine the mashed potatoes, flaked cod (discard any remaining skin/bones), sautéed onions, chopped parsley, beaten egg, 1/2 cup (60 g) flour, black pepper, and paprika if using. Mix gently until just combined; the mixture should hold together but not be wet. If too loose, stir in up to 2 tbsp (15 g) more flour or 2–3 tbsp (15–30 g) breadcrumbs.
6. Shape the mixture into cakes about 2 1/2–3 in (6–8 cm) across; this recipe yields 8 medium cakes (serve 2 per person as a side). Place on a tray and lightly dredge each cake in a little flour or press into breadcrumbs for a crisper crust. Chill 15–30 minutes to firm if time allows.
7. In a large skillet, heat about 2–3 tbsp (30–45 ml) vegetable oil over medium heat (add a knob of butter for flavor if desired). Fry the cakes in batches without crowding, 3–4 minutes per side, until deep golden and crisp. Adjust heat as needed so they brown without burning. Transfer to paper towel-lined plate to drain.
8. Serve hot as a side dish, 2 cakes per person, with lemon wedges and extra parsley if desired. Taste one before adding any table salt.