Codfish Cakes (Marinade)
Codfish Cakes are crispy, savory fritters made from tender shredded salted cod, fresh herbs, and spices. Perfect as an appetizer or snack, they offer a delightful combination of salty, herbal, and mildly spicy flavors that appeal to seafood lovers and those seeking flavorful, easy-to-make bites.
Ingredients
Instructions
- Soak the salted codfish in cold water overnight, then discard the water.
- Bring a quart of water to a boil, add the codfish, and turn off the heat. Let sit for 10 minutes.
- Discard the water, cool the codfish, and shred it into small pieces.
- In a mixing bowl, beat the egg with 1 1/2 cups of water and milk.
- Gradually add the flour and baking soda to the egg mixture, stirring to make a soft paste.
- Add the shredded codfish, chopped scallions, chopped parsley, chopped garlic, black pepper, hot pepper (if using), and grated onion to the batter.
- Mix well to combine all ingredients thoroughly.
- Heat oil in a deep fryer or large skillet.
- Drop 1 tablespoon of the batter into hot oil for each cake and fry until golden brown and crispy.
- Remove from oil and drain on paper towels before serving.
Tips & Substitutions
For a lighter version, consider using fresh cod instead of salty codfish, adjusting the soaking time accordingly. If you don't have scallions, chopped onions or chives can work as substitutes. For added flavor, try incorporating spices like paprika or cayenne pepper. Remember to test the oil temperature before frying; a small drop of batter should sizzle immediately. These codfish cakes are a great addition to Mediterranean recipes.
Serving Suggestions
Serve these codfish cakes with a squeeze of fresh lemon juice and a side of tartar sauce or aioli for dipping. They pair beautifully with a fresh salad or a side of mariner's pasta salad for a complete meal. For an appetizer, serve them on a platter with cocktail sauce and lemon wedges.
Storage & Reheating
Store any leftover codfish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10 minutes, or until heated through, to maintain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Codfish Cakes (Marinade) contains roughly 740 calories, with 13g protein, 129g carbohydrates, and 20g fat. It is an excellent source of protein (27% of the Daily Value), iron (25% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1917mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these codfish cakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose has a good binding quality to help hold the cakes together. Adjust the liquid as necessary to achieve the right consistency.
How do I know when the codfish cakes are done frying?
The codfish cakes are done frying when they are golden brown and crispy on the outside. This usually takes about 3-4 minutes per side. You can also test one cake first; if it holds together and is cooked through, the rest will be just fine.
Can I freeze the codfish cakes?
Yes, you can freeze the uncooked batter or the cooked cakes. If freezing uncooked, drop the batter onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. For cooked cakes, allow them to cool completely before freezing. They can be reheated directly from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).