Salt Cod Fish Cakes

A Taste of Home: Salt Cod Fish Cakes

The aroma of salt cod fish cakes frying in butter is a scent that instantly transports me back to my childhood. It's a smell intimately tied to the rhythm of life in Souris, Prince Edward Island, where my family has lived for generations. Growing up, our meals weren't just meals; they were a testament to the bounty of our island, to the hard work of our neighbors, the farmers, and fishermen who provided the simple, yet extraordinary, ingredients that made up our daily fare. Salt beef, salt cod, potatoes, turnips, beets, parsnips, carrots – these were the building blocks of our culinary heritage, each ingredient sourced from the land and sea surrounding our small community.

This recipe for salt cod fish cakes is a legacy passed down through generations. It's a dish that embodies the spirit of simplicity and wholesome goodness, echoing the culinary traditions of my ancestors. While modern conveniences are readily available now, the heart of this recipe remains unchanged – a celebration of fresh, locally-sourced ingredients (whenever possible!), and a method of cooking that honors the time and care it takes to create something truly special. There’s a certain satisfaction in transforming humble ingredients into a comforting and flavorful meal. The process itself is a meditative one; the peeling of potatoes, the gentle flaking of the cod, the careful shaping of the cakes—each step connects me to the generations that came before.

The preparation may seem lengthy, especially the cod soaking process, but I assure you, it's worth the wait. The extended soaking not only reduces the saltiness but also allows the cod to absorb the flavor of the water, resulting in a richer and more refined taste. Each bite is a journey – the tender, flaky cod, perfectly balanced with the subtle sweetness of the parsnips and potatoes, all bound together by the warmth of butter and the crispness of the bread crumbs. This isn't just a meal; it's a story. It's a story of our island, of our community, and most importantly, a story of home.

Beyond its deliciousness, this dish has become a significant part of our family gatherings. It's a dish that unites us, bringing back memories of shared meals and laughter around the kitchen table. The aroma of these fish cakes alone is enough to spark conversations and rekindle stories from the past. It's a dish that transcends the act of eating; it's an experience, a tradition, and a testament to the enduring power of simple, honest cooking.

As the years have passed, and I've traveled to many places, I find myself returning to this recipe, finding solace in its familiarity. It's a constant reminder of the simple joys in life, the importance of connection, and the enduring power of family recipes. Whether served during a holiday gathering, or a quiet weeknight supper, these salt cod fish cakes continue to be a beloved part of our family's story. And I hope they become a part of yours, too.

Making the Salt Cod Fish Cakes a Modern Culinary Experience: While the traditional method remains a cherished ritual, I've also discovered ways to modernize the process. For instance, the soaking of the cod can be streamlined using cold, running water for a shorter duration. The result may not be exactly the same, but it offers a convenient alternative for busy schedules. Experimenting with different types of bread crumbs, adding herbs, or incorporating other root vegetables can also add a fresh and personalized touch.

Beyond the Recipe: Preserving Culinary Traditions: In today's fast-paced world, it’s easy to overlook the value of traditional recipes. However, these recipes are far more than mere instructions for preparing a meal; they are tangible links to our past, connecting us to our heritage and providing a sense of continuity. By preserving and sharing these recipes, we honor our ancestors and transmit invaluable culinary knowledge to future generations. The act of cooking these fish cakes is a small act of rebellion against the homogenization of food, a quiet declaration of our devotion to the distinct flavors and traditions of our region.

So, whether you're a seasoned cook or a kitchen novice, I encourage you to try this recipe. It’s more than just a dish; it's an opportunity to connect with your culinary heritage, savor the simple pleasures of life, and create new memories that will last a lifetime. The warm glow of the kitchen, the comforting aroma of spices, the sharing of a meal with loved ones – it's in these moments that the true magic of cooking is revealed. And the salt cod fish cakes, they are at the very heart of it all.

Step-by-step

• Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days.
• Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. Drain in a colander.
• Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl.
• Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes.
• Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined.
• Put bread crumbs in a shallow baking dish.
• Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes.
• Preheat oven to 200°F.
• Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.
• Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.