Mona's Newfoundland Fishcakes Recipe

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Mona’s Newfoundland Fishcakes: A Taste of the Atlantic

The aroma alone instantly transports me back to my grandmother’s cozy kitchen in Newfoundland. It was always a hub of warmth and the heart of countless family gatherings. I can almost see her now, standing at her well-worn wooden counter, meticulously preparing these very fishcakes. The comforting scent of salt cod mingling with sauteed onions was as much a part of my childhood as the crashing waves outside her window. This recipe, passed down through generations, is more than just a meal; it’s a taste of home, a memory wrapped in every delicious bite.

Recipe Overview: Mona’s Newfoundland Fishcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: Variable, depending on size
Dietary Type: Not specified (Contains fish and eggs)

Ingredients

1 lb salt cod bits
1 large onion, chopped
1/4 cup water
3 cups mashed potatoes
1 tablespoon summer savory
Pepper, to taste
1 egg, beaten
1/4 cup flour
Butter or vegetable oil, for frying

Equipment Needed

Large pot
Frying pan
Mixing bowl
Slotted spoon

Instructions

Begin by preparing the salt cod. Place the salt cod bits in a large pot and cover with water. Allow the salt cod to soak for 3-4 hours to remove excess salt. It’s crucial to change the water at least once during the soaking process to draw out as much salt as possible.
After soaking, drain the salt cod. Refill the pot with fresh water, add the drained salt cod, and bring to a gentle boil. Cook the salt cod gently for about 10 minutes. Avoid overcooking, as this will make the fish tough. Drain the salt cod thoroughly and set aside to cool slightly.
While the salt cod is cooling, prepare the onion. In a separate pan, add the chopped onion along with 1/4 cup of water. Cook the onion over medium heat until it becomes soft and translucent, about 5-7 minutes. This helps to mellow the onion’s sharp flavor.
Once the salt cod is cool enough to handle, flake it into small pieces, ensuring there are no bones. In a large mixing bowl, combine the flaked salt cod, cooked onion, and mashed potatoes.
Add the summer savory and pepper to the mixture. Be generous with the summer savory, as it is a key flavor component in Newfoundland fishcakes. The amount of pepper is a matter of personal preference, so add it to taste.
Next, add the beaten egg to the mixture. The egg acts as a binder, helping the fishcakes hold their shape during frying. Mix all the ingredients together thoroughly until well combined.
Sprinkle the flour onto a plate or shallow dish. Take a portion of the fishcake mixture and form it into a patty. Gently coat each patty lightly with flour. The flour helps create a crisp, golden-brown crust during frying.
Heat butter or vegetable oil in a large frying pan over medium heat. The amount of butter or oil you use will depend on the size of your pan; you’ll want enough to cover the bottom of the pan.
Carefully place the fishcakes in the hot pan, ensuring not to overcrowd them. Fry the fishcakes over medium heat for about 5-7 minutes per side, or until they are crisp and golden brown. The key is to achieve a nice crust without burning the fishcakes.
Remove the cooked fishcakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve hot and enjoy a taste of Newfoundland tradition!

Expert Tips & Tricks

Soaking is Key: Don’t skimp on the soaking time for the salt cod. This step is crucial for removing excess salt and achieving the right flavor balance. Taste the salt cod after soaking to ensure it’s not too salty. If necessary, soak it for a longer period.
Potato Perfection: Use good quality mashed potatoes for the best texture. Avoid over-mixing the potatoes, as this can make them gummy.
Flavor Boost: For an extra layer of flavor, consider adding a touch of finely chopped fresh parsley or dill to the fishcake mixture.
Don’t Overcrowd: Fry the fishcakes in batches to avoid overcrowding the pan, which can lower the temperature of the oil and result in soggy fishcakes.
Temperature Control: Keep the heat at medium to prevent burning the outside before the inside is cooked through.
Make Ahead: The fishcake mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Form the patties just before frying.

Serving & Storage Suggestions

Mona’s Newfoundland Fishcakes are delicious served hot with a variety of accompaniments. They are traditionally served with a side of chow chow, a Newfoundland pickled relish. Other popular choices include baked beans, coleslaw, or a simple green salad. For a truly authentic experience, serve them with a dollop of mustard pickles.

Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry them over medium heat until heated through and crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. They can also be frozen for longer storage. Wrap each fishcake individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator before reheating.

Nutritional Information

Estimated values. Actual values may vary based on ingredient variations and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	4g	20%
Cholesterol	75mg	25%
Sodium	800mg	33%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	2g	–
Protein	12g	24%

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend instead of regular flour for coating the fishcakes.
Spicy Fishcakes: Add a pinch of red pepper flakes or a dash of hot sauce to the fishcake mixture for a little heat.
Herb Variations: Experiment with different herbs, such as dill, parsley, or chives, in addition to or instead of the summer savory.
Fish Options: While salt cod is traditional, you can use other types of white fish, such as haddock or cod, if you prefer. Adjust the soaking time accordingly.
Potato Swap: Try using sweet potatoes instead of regular potatoes for a slightly sweeter flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the salt cod?
A: Soaking the salt cod is essential to remove the excess salt used to preserve it. This prevents the fishcakes from being overly salty.

Q: Can I use fresh cod instead of salt cod?
A: Yes, you can use fresh cod, but you won’t get the same distinct flavor. If using fresh cod, skip the soaking process and simply poach or steam the cod until cooked through before flaking it into the fishcake mixture.

Q: How do I prevent the fishcakes from falling apart while frying?
A: Ensuring the mixture is well combined and not too wet is key. The egg acts as a binder, so make sure it is thoroughly mixed in. Also, coating the patties with flour helps create a crust that holds them together.

Q: Can I bake the fishcakes instead of frying them?
A: Yes, you can bake them. Place the formed fishcakes on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and cooked through.

Q: What is summer savory?
A: Summer savory is an herb with a peppery, slightly sweet flavor. It is a traditional seasoning in Newfoundland cuisine and adds a distinctive taste to these fishcakes. If you can’t find summer savory, you can substitute it with thyme or a combination of thyme and marjoram.

Final Thoughts

Mona’s Newfoundland Fishcakes are a simple yet incredibly satisfying dish that embodies the heart and soul of Newfoundland cuisine. With their crispy exterior and savory interior, they are a true comfort food classic. I encourage you to try this recipe and experience a taste of Newfoundland for yourself. Don’t hesitate to experiment with the variations and find your own perfect combination of flavors. And if you do, please share your feedback – I’d love to hear how they turned out! Pair these delightful fishcakes with a crisp, dry white wine for a truly memorable meal.

Mona’s Newfoundland Fishcakes Recipe