You and your guests will love these juicy bits of goodness. Serve Cod Fishcakes with a dip as party food, or with mashed potatoes as dinner.
I have been thinking a lot about traditions lately, and it's apropos of these Cod Fishcakes that I'd like to leave an idea in your mind. Please humor me...
As anyone who's ever written about their own country's traditional food finds out, there'll soon be controversy over the definition of "traditional", and what it comprises. This is something that we ourselves have poured much virtual ink into, and the source of many a controversy.
Where it comes from
Like the description at the top of our blog reads, we certainly write about traditional Dominican culinary culture, but ultimately, this is a personal blog, we write about the food we love (which usually connect us back to our beloved half-island), but it's also about our adventures, in and outside of the kitchen.
This dish, my dear readers, despite the fact that each and every ingredient is readily available in our country, and the fact that it is very close to another traditional Dominican dish (bacalaítos), it's a traditional Danish food called fiskefrikadeller. One of my favorites. Many could be fooled after all, taste, texture, and ingredients are very close to our liking.
They have become part of our multicultural family's tradition.
About this recipe
For this cod fishcakes recipe, I consulted several books about traditional Danish cookery. Unsurprisingly, no two recipes were alike. I ended up picking what I liked and worked best, as well as making a few changes of my own.
The result was a slightly fluffier fishcake than I am used to, I am not sure why (I eat entirely too many of them when I am in Denmark), but I actually liked it. Give it a try, who knows, maybe you'll start a new family tradition.
[Recipe] Cod Fishcakes
- ¾ pound [0.35 kg] fresh codfish, (see notes)
- ⅓ heavy cream or whole milk
- 1 teaspoon salt
- 1 medium white onion, , chopped
- 2 tablespoon all-purpose flour
- 2 eggs
- 1 tablespoon chopped parsley
- 2 cup oil for frying
- Mix all the ingredients, except for the oil in the food processor until the fish is chopped into small pieces.
- Heat oil in a 2 quart pot [2 lt].
- Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place on paper towels to absorb the excess oil.
- Serve hot.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.