Entree: Canada – New Brunswick (Atlantic Canada) – New Brunswick Fish Cakes

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) salt cod, rehydrated, or 1 lb (450 g) fresh haddock fillets, skinless and boneless
- 1 1/4 lb (570 g) Yukon Gold or russet potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) milk or cream
- 2 large eggs, divided (1 for the potato-fish mixture, 1 beaten for dredging)
- 1 small shallot, finely minced (about 30 g)
- 3 green onions (scallions), thinly sliced (about 45 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (1 g) ground black pepper, plus more to taste
- Salt to taste (omit or reduce if using rehydrated salt cod)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 cup (100 g) plain breadcrumbs or panko
- 3 tbsp (45 ml) vegetable oil or canola oil (for frying)
- 2 tbsp (28 g) unsalted butter (for frying; may be combined with oil)
- Lemon wedges, for serving
- Optional: 1/4 cup (60 ml) tartar sauce per serving or 1/4 cup (60 ml) mayonnaise mixed with 1 tsp mustard and 1 tsp chopped capers

Coleslaw (vegetable component)
- 4 cups (300 g) shredded green cabbage
- 1 medium carrot, peeled and grated (about 70 g)
- 3 tbsp (45 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (4 g) fresh dill, chopped (or 1 tsp dried dill)
- 1 tsp (4 g) sugar
- Salt and black pepper to taste

Instructions

Short Description:
Pan-fried fish cakes of salt cod or haddock mixed with mashed potatoes and fresh herbs, served with a bright lemon-dill coleslaw to make a complete Atlantic Canadian main course.

Regional Notes:
This New Brunswick version uses salt cod (when available) or local haddock mixed with mashed potatoes and green onion — a typical Atlantic Canadian combination. Salt cod requires rehydration and yields a distinctive salty, briny flavor; using fresh haddock gives a milder, fresher cake. Cakes are pan-fried until crisp rather than baked.

1. If using salt cod: rinse and soak the salt cod in cold water for 24–48 hours in the refrigerator, changing the water 2–3 times, until salt level is mild. Drain, remove any skin and bones, and flake into bite-sized pieces. If using fresh haddock: poach fillets in just enough water or milk with a bay leaf and a few peppercorns for 5–7 minutes until opaque and flaky; drain and flake, discarding skin and bones.
2. Place potatoes in a pot, cover with cold water, add a pinch of salt (omit if using very salty rehydrated cod), bring to a boil and simmer until tender, 12–15 minutes. Drain thoroughly.
3. Mash the hot potatoes with 2 tbsp (28 g) butter and 2 tbsp (30 ml) milk until smooth but still slightly textured. Stir in 1 large egg, Dijon mustard, black pepper, and taste for salt (remember salt cod may be salty).
4. Fold the flaked fish, minced shallot, sliced green onions, and chopped parsley into the mashed potatoes. Mix gently to combine without overworking; the mixture should hold together when pressed. If mixture is too loose, chill 15–20 minutes or add 2–3 tbsp (15–30 g) breadcrumbs to firm.
5. Use your hands or a 3/4-cup (180 ml) scoop to form 8 patties (about 1/2 cup / 120 g each) for 4 servings (2 cakes per person). Place patties on a tray and refrigerate for 20–30 minutes to firm (this helps them hold in the pan).
6. Prepare dredging stations: spread 1/2 cup (60 g) flour on a plate, beat the reserved egg on another plate, and place 1 cup (100 g) breadcrumbs on a third plate. Dredge each chilled patty in flour, shake off excess, dip in beaten egg, then press into breadcrumbs to coat evenly.
7. Heat a large nonstick or heavy skillet over medium heat. Add 3 tbsp (45 ml) oil and 2 tbsp (28 g) butter. When shimmering, add patties (work in batches if needed) and fry until deep golden and crisp, about 3–4 minutes per side. Adjust heat to prevent burning; internal temperature should reach 145°F (63°C) if checked.
8. Transfer cooked cakes to a paper-towel-lined rack and keep warm in a 200°F (95°C) oven while finishing remaining batches.
9. Meanwhile make the coleslaw: combine shredded cabbage and grated carrot in a bowl. Whisk together mayonnaise, apple cider vinegar, lemon juice, dill, sugar, salt, and pepper; toss with vegetables and chill until ready to serve.
10. To serve: divide coleslaw among plates (about 1/2–3/4 cup per person), top with two hot fish cakes per person, garnish with lemon wedges and optional tartar sauce. Serve immediately with extra lemon on the side.