Maritime Fish Cakes - Using Salt Cod to get the true flavor of this traditional Dish 

Use a vegetable peeler. You waste so much of the potato peeling it with a knife.

I believe the grapeseed oil takes the "golden Brown " look away and adds a "nightshade of ebony" ...otherwise looks good enough to eat still

Oil does not stop butter from burning

ah nice and golden black lol

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

golden brown.. looks burnt my friend .. good recipe though

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.

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….

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.

i used about half and half fish and taters and they were deeeeeeeee-lish.

the ratio is usually 3:1 so we have a pound of cod and a 1/4 pound of potatoes

my gran insisted equal parts fish to potato

If I'm still hungry after finishing a Donair sandwich, this is what I'm going to consume and fill up with.

Great videos chef. My next dish, I am trying out your fish cakes. Please keep posting. Cheers

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”😁

Good work chef , keep posting...

AWESOME 👍👍

Well hello neighbour! 👋 what a nice suprise to see you doing videos!

👍👍👍👍👍👍👍👍

Good One (y)

Keep it up chef

Nope the bones are still in

I just subscribed. I'm trying this soon.

That looks delicious! Very well explained, with a soothing approach and voice. Subscribed. :)

Great video!👍🐟

Yes b'y nans Newfoundland fish cakes yummy! Fry in rendered fatback pork!!

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 !

Where in the Maritimes is this from????

Looks excellent, thank you for the hints too.

Ok, Now I got to try this. thanks!

Mike you are the best and Good Chef love you😍

hey, It will be great if you can provide the menus as well

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 !!!