Maritime Fish Cakes - Using Salt Cod to get the true flavor of this traditional Dish
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- Опубліковано 5 сер 2024
- Maritime Fish Cakes - Using Salt Cod to get the true flavor of this traditional Dish
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Traditional Fish Cakes from Newfoundland to Nova Scotia, using Salt Cod and potatoes. Seasoned with Summer Savory. These are the fish cakes I grew up with.
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Thank you
Chef Mike
![ЛЕБЕДЕВ у ДУДЯ: муху не обманешь 😁 [Пародия]](http://i.ytimg.com/vi/E74h5fvVrqs/mqdefault.jpg)
Well hello neighbour! 👋 what a nice suprise to see you doing videos!
Thanks, how close is your neighbour hood?
I made fishcakes this weekend…I would say they were more fish-potatoe cakes but the flavour was absolutely traditional tasting. The recipe is essentially this. They were yummy.
Thanks for sharing!
I believe the grapeseed oil takes the "golden Brown " look away and adds a "nightshade of ebony" ...otherwise looks good enough to eat still
ah nice and golden black lol
lololol
😂
I have been making fish cake for years using Atlantic salt cod I run across your recipe looking for a different twist or turn from the norm and I found your chicken stock quite interesting it certainly adds a new and unique flavour to my fish cakes other than that my recipe is pretty much the same thanks very much
A couple of tips;
Salt cod after soaking only takes 15 minutes to cook not 30.
Sautée your onions & garlic before adding.
Chopped fresh Italian parsley
NFLD dried savoury
1 egg added
Salt as needed lots seeps out when you soak fish.
Potatoes don’t take 30-40 to cook.
Set them up shaped in fridge for an hour before cooking.
Tap them in a bit flour before frying.
where can I get my hands on some NFLD dried savoury?
I think Amazon has it ? We have it in Toronto Grocery stores.
Looks excellent, thank you for the hints too.
AWESOME 👍👍
Ok, Now I got to try this. thanks!
If I'm still hungry after finishing a Donair sandwich, this is what I'm going to consume and fill up with.
That looks delicious! Very well explained, with a soothing approach and voice. Subscribed. :)
Thanks for this! Was looking for a traditional New England style fish cake recipe with salt cod!
I use the same lame joke with my wife as well: “We’re making Corn Chowder not Potato Chowder”😁
Ah.. the lame is the best. No one gets hurt LOL Glad you enjoyed recipe.
Great videos chef. My next dish, I am trying out your fish cakes. Please keep posting. Cheers
Oil does not stop butter from burning
Thank you Chef Mike for the great recipe! I made them yesterday, and my bf couldn’t stop eating them. As he said : “I have no idea if you are just lucky, but your fish cakes as good as my mother’s and grandmother’s are.... if not better”))) I believe it’s quite a compliment, thank you again !
Good work chef , keep posting...
Thank you, I'm getting more comfortable infront of camera every video
Mike you are the best and Good Chef love you😍
Thank you so much
Keep it up chef
Yes b'y nans Newfoundland fish cakes yummy! Fry in rendered fatback pork!!
You know it b'y :-)
Great video!👍🐟
Sara's Cooking Paradise thank you
the ratio is usually 3:1 so we have a pound of cod and a 1/4 pound of potatoes
I just subscribed. I'm trying this soon.
Good One (y)
👍👍👍👍👍👍👍👍
my gran insisted equal parts fish to potato
Brian, that is what I did yesterday, and Chef Mike is right. Three to one fish to potatoes will be my next effort. 50/50 is good, but too much potato. Unless you like potato cakes.
hey, It will be great if you can provide the menus as well
The recipe is available at www.chefmikemoses.com/blog/2018/4/18/maritime-fish-cakes
thanks
golden brown.. looks burnt my friend .. good recipe though
Use a vegetable peeler. You waste so much of the potato peeling it with a knife.
I'm sure he appreciated that.
i used about half and half fish and taters and they were deeeeeeeee-lish.
Where in the Maritimes is this from????
South Shore of Nova Scotia. Digby to Shelburn.
@@ChefMikeMoses ok thx
I soaked my fish for at least 15 hrs,and then boiled it…….Sooooooo SALTY!!! I put it back in cold water to soak longer………… I know it’s supposed to be salty but it was overbearing….
Did you replace the water it soaked in with fresh water? Some time I have to go through 2 soakings.
Just a suggestion Mike; NEVER 'boil' Cod, it should be SIMMERED gently to retain its softness. Boiling will only produce a hard texture (Every good Fish Cook knows this) !!! When adding the Sauteed Onions to the Flaked Cod, blend the Onions in to the Cod gently with a Spatula BEFORE adding the Potatoes, THEN add the Mashed Potatoes and Fold them in, again gently, with a Spatula to get a better, more even distribution. Then and only then, add your lightly Whisked Egg using a Spatula. And finally, now add your condiments to taste - even a little Parsley or Dill if you prefer. BUT there is NO NEED to get your hands into the Mix at any stage - Too Theatrical and adds absolutely NOTHING to the quality of the 'Blending' process - in fact, using hands is LESS efficient and potentially turns the ingredients to 'Mush' (texture is the key) !!! But, all in all Mike, a delicious recipe - Thanks !!!
Ugh.
Nope the bones are still in
You can get salt cod with bones or no bones, you will have to remove bones if they are still in the cod. I ALWAYS find a bone, even in the boneless cod, just my luck I guess.