Entree: Bermuda – Central Culinary Region – Bermuda Fish Cakes (Pan-fried seasoned cod and potato patties commonly served with mustard or lemon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) salted cod, soaked in water overnight with 2 changes and drained (or 1 lb fresh cod, poached and flaked)
- 1 lb (454 g) potatoes (about 2 medium), peeled and boiled until tender, drained and mashed
- 1 large egg, approx. 50 g, beaten
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 2 scallions (green onions), thinly sliced (approx. 30 g)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (15 ml) Dijon or Bermudian-style mustard
- 2 tbsp (30 ml) milk (optional, to loosen mixture)
- 1/2 tsp (2.5 g) ground white or black pepper
- 1/2 tsp (2.5 g) baking powder (optional, for lighter texture)
- Vegetable oil for shallow frying, about 1 cup (240 ml)
- Lemon wedges, for serving
- Hot sauce or Bermudian sweet mustard, for serving (optional)
- Salt only if needed after tasting, because salted cod retains salt

Instructions

1. If using salted cod, ensure it has been soaked and rinsed thoroughly; place in a pot of fresh water, bring to a gentle simmer for 8–10 minutes, then drain and flake the fish, removing bones and skin.
2. Mash the cooked potatoes until smooth and cool slightly. In a large bowl combine mashed potatoes and flaked cod.
3. Add the beaten egg, 1/2 cup (60 g) flour, sliced scallions, chopped parsley, mustard, milk (if using), baking powder, and pepper. Mix until just combined; the mixture should hold together—add up to 2 tbsp (30 ml) more milk if too dry or 1–2 tbsp (15–30 g) flour if too wet.
4. Shape the mixture into 8 medium patties (about 2–3 oz/60–85 g each). Dust each lightly with extra flour to help form a crust.
5. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the patties in batches 2–3 minutes per side until golden brown and crisp, reducing heat if they brown too quickly to ensure they heat through.
6. Transfer cooked fish cakes to a paper towel-lined plate to drain briefly. Keep warm in a low oven while finishing remaining batches.
7. Serve hot with lemon wedges and Bermudian-style mustard or hot sauce on the side.