- 1 lb salt cod (pieces or boned)
- 8 med potatoes (or 2 lbs)
- 1 med onion (finely chopped)
- 1 egg (beaten)
- ¼ tsp garlic
- ½ tsp Newfoundland Savoury (optional)
- Butter or vegetable (for frying)
- Flour for dusting
- Salt & pepper
Soak salt fish in cold water for approx 6-8 hours (or overnight) – drain and set aside.
In a pot of cold water, bring potatoes to a boil and simmer for 20 minutes. Add fish and cook for another 15-20 minutes or until fish and potatoes are tender. Remove from heat and drain. Let cool to room temperature.
Transfer fish and potatoes to a large bowl. Add onion, egg, garlic and savoury. Season to taste. Mash ingredients together and form into round cakes. Dust fish cakes (both sides) with flour.
In a skillet, med-high heat, fry fish cakes (on both sides) until golden brown. Serve hot with your favourite side dish. Excellent with a good cup of steeped tea, homemade bread and molasses.
- Shake off excess flour from fish cakes
- Use 1 tbsp of butter or oil at a time when frying fish cakes
- Dust fish cakes in flour just before placing in frying pan
- Add egg if texture is difficult to stick together
- Ensure fat is hot when frying fishcakes, otherwise fat will saturate fishcakes
- Ratio fish to potatoes (1-2)
morro yah – an Irish word of sarcasm like “ I wish you a good time of it” or, “I don’t believe a word of it”
Saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.
Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?
Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.
Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.
Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.
If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.
- 12 med squid (Atlantic)
- 3 tbsp melted butter (or olive oil)
- 1/2 cup onion (finely chopped)
- 2 garlic cloves (minced)
- 3 cup bread crumbs (¼” cubed)
- 1½ tbsp savoury
- ½ tsp dry thyme
- ½ tsp dry basil
- 12 slices of salt pork (thin slices 2”L x 1/8 “ thick)
- Salt & pepper
- 1 cup water
- 2 tbsp fresh parsley (for garnishing)
- 1 cup spicy salsa (for garnishing)
Clean squid as per instruction below. Remove fins and tentacles (chop in small pieces). In a skillet, low-med heat, sauté onion, garlic, fins and tentacles in butter for 5 minutes. Season to taste.
In a bowl, combine bread crumbs, savoury, thyme, basil and onion mixture. Mix well and season to taste. Fill mantles loosely with stuffing and secure ends with toothpicks. Place in a baking dish and add 1 piece of salt pork of top of each squid. Pour water in baking dish and cover with aluminum foil. Bake at 350°F for approx 45 minutes to 1 hour or until tender (take aluminum foil off the last 10 minutes of baking). Serve with your favorite side dish. and garnish with spicy salsa and parsley. Continue reading