Bermuda Fish Cakes
If you’ve never dined on a good fish cake, you’re missing out, big time.
Equipment
- Steamer Basket
- Large Pot for the steamer basket
- Pot to cook the potatoes
- Frying pan
- Large Mixing bowl
Ingredients
- 1 LB Fresh Cod Filets I like the captains cut if available
- 1 Cup Diced Bermuda onion
- 2 Cloves Garlic thinly sliced
- 1 Lime – quartered
- 2 Yukon Gold Potatoes – peeled and coarsely sliced
- 2 Eggs
- 1-2 Tsp Hot sauce – Franks, Tabasco, etc.
- 1/4 Cup Chopped Fresh Parsley
- 2 Tsp Minced Thyme
- 2 Tsp Coarse Salt
- 1/2 Tsp Fresh ground pepper
- 1/4 Cup Flour
- 2 Cup Dried Breadcrumbs I used unseasoned
- 1/4 Cup Olive oil
- 2 TBSP Butter I use unsalted for recipes
- 1 Lemon – Cut into wedges
Instructions
- Set up a steamer basket in a large pot and add the cod, onion, garlic, lime quarters, and 1 inch of water. Cover and steam until the fish is opaque and flakes into chunks, about 10 to 15 minutes.
- Meanwhile, cook the potatoes in a separate pot until soft, about 15 minutes.
- Drain the fish in a colander, then remove and discard the lime quarters. Drain the potatoes, then return them to the pot on low heat and cook for a few minutes to evaporate any excess liquid.
- Smash the potatoes, then mix in the cod, garlic and onions. Do not overmix! Cod fillets are fragile and will turn to mush if you overwork the mixture. You want to see nice chunks of cod in the finished product.
- In a separate bowl, combine the eggs, hot sauce, parsley, thyme, salt, and pepper, and flour stirring well to blend. Gently fold the egg mixture into the codfish mixture.
- Scoop ½-cup servings, forming the mixture into patties, approximately ½-inch thick. Spread the bread crumbs on a plate and press the patties into them, coating both sides.
- Next, refrigerate the patties for around 15 minutes. This will firm them up, and make them hold together better when frying.
- Heat the oil and butter over medium heat in a large skillet. Fry the patties for about 5 minutes per side, or until the crust is golden brown. Dust with a bit of salt and pepper, and serve with lemon wedges and a dipping sauce of your choice.
Notes
Basic Tartar Sauce – combine and mix in a bowl and serve along side the fish cakes.
Here are a few dipping sauces you can use if you want to try something beside tartar sauce.
- Lemon-Garlic Sauce
- 3/4 cup mayonnaise
- 1 teaspoon finely grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- Rounded 1/4 teaspoon hot paprika
- 1/4 teaspoon salt
Tried this recipe?Let us know how it was!
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