Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Fish Cakes

Newfoundland Recipes-Fish Cakes3-www.saltjunk.comMakes 4-6 servings


  • 1 lb salt cod (pieces or boned)
  • 8 med potatoes (or 2 lbs)
  • 1 med onion (finely chopped)
  • 1 egg (beaten)
  • ¼ tsp garlic (optional)
  • 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”


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