Nova Scotia Salt Fish Cakes

 

Ah, Nova Scotia Salt Fish Cakes! These are a classic Canadian Maritime dish, especially popular in Nova Scotia, combining salted cod with potatoes, onions, and herbs, pan-fried to a golden crisp. Here’s a detailed recipe to cause them to authentically:

Ingredients (for approximately 8 cakes)

1 lb (450g) salted cod (salt fish)

2 medium potatoes, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

1/four cup sparkling parsley, chopped

1/four teaspoon black pepper

1/four teaspoon paprika (optional)

half of teaspoon dried thyme (elective)

1 egg, overwhelmed

half of cup all-purpose flour (or as wished)

Oil for frying (vegetable or canola)

Instructions

1. Soak the Salt Fish

Rinse the salted cod under cold water.

Soak it in cold water for 24 hours, converting the water at least 2–3 times to do away with excess salt.

2. Cook the Fish

Drain the soaked fish and region it in a pot of clean water.

Bring to a boil, then simmer for 10–15 mins until the fish flakes without difficulty.

Drain and let it cool barely, then flake the fish with a fork, getting rid of bones and pores and skin.

3. Boil the Potatoes

Boil the diced potatoes in salted water until smooth, about 10–15 minutes.

Drain and mash them roughly—leave some lumps for texture.

4. Mix the Cake Mixture

In a huge bowl, combine the flaked fish, mashed potatoes, onion, garlic, parsley, pepper, paprika, and thyme.

 5. Mix in the crushed egg.

Gradually add flour till the combination holds collectively sufficient to form patties.

6. Shape the Cakes

Take portions of the aggregate and shape them into small, round desserts, about 2–3 inches in diameter.

Lightly coat every cake in flour for a crispier outside.

7. Fry the Cakes

Heat oil in a skillet over medium warmness.

Fry the desserts for 3–four minutes on each side, or until golden brown and crispy.

Serving Suggestions

Often paired with fried plantains, coleslaw, or a simple green salad.

If you want, I also can come up with a lighter oven-baked version that keeps them crispy without frying—tremendous in case you need a more fit twist.

Do you want me to provide that version too.