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Fish Cakes

If you are looking for a tasty old fashioned meal, check out how to make these tasty fish cakes.

By Bonita Hussey

5.08 ratings
Prep
10 min
Cook
45 min
Makes
12 fish cakes
Serves
4 People
Jump to recipe Watch me make it
This recipe is in my cookbook Traditional Newfoundland Cooking and Recipes
Fish Cakes - Traditional Newfoundland

About this recipe

CODFISH and ONION PIE
Freshly frozen codfish cooked for 5 minutes or less then flaked apart removing any bones.
CODFISH and ONION PIE
 Fry chopped onions in butter for your fishcakes.

Frying your onions first before adding them to the recipe builds flavours.

DUCHESS POTATOES
Peel, cut and boil potatoes until fork tender.

Please continue to our recipe and please check out this link to our cookbooks before you go!

https://www.bonitaskitchen.com/cookbook

Cookbooks
Our two cookbooks for you to enjoy…..
Fish cakes
Fish cakes

When making these delicious fish cakes you can fry them with fat pork fat, or olive oil and butter or even use margarine.

Fish Cakes - Traditional Newfoundland
How to make a tasty batch of Fish Cakes – Traditional Newfoundland style.

Years ago most people never had full access to butter and olive oil. In our days we have more access to smarter choices if you need to use it.

I believe you can still have delicious Traditional Newfoundland recipes, but make it your own by using ingredients that suits your diet.

Fish Cakes - Traditional Newfoundland
Take a scoop of fish mixture and make a cake, roll in the flour mixture.

So many Newfoundland recipes are the same, but they are made a little different, that’s why I love sharing these dishes with you.

Fish Cakes - Traditional Newfoundland
Fry the fish cake in fat pork or butter and oil. Until golden brown.

I have included savoury in these fish cakes because that’s the way I always made them and the flavour is so amazing.

Fried Fat pork, also called Scrunchions.
Fried Fat pork, also called Scrunchions.

Some people likes to make fried fat pork, also called scrunchions with fried onions to go over your fish cakes. They will taste delicious anyway you make these fried fish cakes you will love them.

APPLE PICKLES
Thank you so much for stopping by, enjoy. 🙂 Bonita, RMHussey Productions and Team.

The recipeFish Cakes

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  1. Soak codfish over night.

  2. Soak your salt codfish overnight, then drain off water. In medium boiler half full with

  3. water, then add your fish, in another medium boiler half full with water, ½ tsp sea salt

  4. ( optional) ½ medium onion, then add your potatoes.

  1. In a medium frying pan add 1 tsp butter, 1 tsp olive oil, melt then add ½ medium

  2. chopped onion fry until golden brown.

  3. When fish and potatoes are cooked drain off water. You will need a large bowl, add your

  4. potatoes, sauté onion, savoury, egg, pepper then mash together. Before adding your fish

  5. flake it apart with a fork make sure there are no bones in your fish. After you have all

  6. your fish flaked add to your bowl, continue mashing to mix all your ingredients together.

  7. In a small bowl add ½ cup of flour, then start scooping your mixture up with a ice cream

  8. scoop, to make equal helpings. Form each scoop of fish mixture into a flat patty then roll

  9. in your flour and put to the side on a plate until all your fish cakes have been made.

  10. Preheat a medium frying pan, add 1 tsp butter and 1 tsp olive oil, put about four fish

  11. cake in it and let fry until golden brown on each side, about 3 minutes or so for each side.

  12. This mixture makes 12 medium size fish cakes.

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What's in it
Allergens
  • Egg
  • Fish
  • Milk
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Fish Cakes

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    30 messages

    I answered 12 of them myself.

    1. Annmarie

      Hello Bonita! I love this website. My husband is a proud Newfoundlander and does not like Fish & Brewis, But will eat the fish cakes. Easy to make. My change up is that I use leftover bacon grease for frying. I have lots of recipes from his family members but am always finding new ones here. Thank you so much. Calgary AB

      Reply
      1. Bonita

        Hi Annmarie: Thank you so much for your lovely message and for stopping by, do you know Raymond my husband is the same. He loves fish cakes but don’t like fish and brewis. That is so funny because the only thing different is the hard bread in there. Frying them is bacon fat is good or you can use just butter and olive oil so they don’t burn. Thank you once again for stopping by and message any time you can’t find a recipe, I would love to help. 🙂 Bonita

        Reply
    2. Maria Dixon

      Hi Bonita! My partner is from Southport, Trinity Bay. This is the 2nd time I made these for him, and he loves them. The first time I found it was abit too moist, so today I used baking potatoes, and after draining them, I shook the pot to dry them. Turned out perfect! ? Thank you so much. Love all your recipes, especially the videos. From Wasaga Beach Ontario ?

      Reply
      1. Bonita

        Hi Maria: Thank you for your lovely message and for enjoying our channel and recipes, you did amazing by drying the potatoes in the pot and then mashing them. I always say the more you make anything the better you get doing it. So keep cooking and enjoy all our recipes to the fullest. Stay safe 🙂 Bonita

        Reply
    3. Shaw Lane

      Hi, I am from Florida and made these tonight with Alaskan cod, but have a question about “savoury” I assume it is a combination of herbs? Thank you and these were great!

      Reply
      1. Bonita

        Hi Shaw Lane: Thank you for your message and for making our recipe using Alaskan Cod, savoury is a herb/spice and its the same as sage, summer savoury, thyme, its available where they sell spices in the grocery store. But you can use one of the other choices, thyme or sage. Have a lovely day….Bonita

        Reply
    4. Cindy

      Hello,

      Just wanted to say that my late father made fish cakes the same way. I too love the summer savory in the fish cakes. We use to get just the savory at one time in NS, but now I can only find the summer savory which is delicious but not as strong as just savory.

      Thank you, reading the recipe brought back memories of my father. I serve homemade beans (which was my late mother’s expertice)☺

      Reply
      1. Bonita

        Hi Cindy: Thank you for your message and for stopping by, I can’t believe you can’t get NL Savoury in Nova Scotia. The two taste a little different summer savoury and NL savoury, but when you can’t get one its nice to have the other to use. I’m so glad you enjoyed our recipe for fish cakes, this is a old recipe and one our elders would make often. It is so lovely how food brings back fond memories of our families and friends. God Bless and thank you 🙂 Bonita

        Reply
    5. Marlene Wheeler

      I am planning to have a Newfoundland dinner using your fish cake recipe as the centerpiece. What sides would typically be served with this dinner? Thank you

      Reply
      1. Bonita

        Hi Marlene: Thank you for your message and for stopping by, here in Newfoundland and Labrador we usually serve these with a piece of homemade bread. But you serve them with mustard pickles and I have here our recipe for potato biscuits https://youtu.be/qj6YQcr1DcE you can have on the side, and you can also fry some sunny side up eggs. with a strong cup of tea 🙂 I hope this helps and enjoy, please follow up and let me know how they go over. 🙂 Bonita

        Reply
    6. Susan Athrens

      We do love salt cod cakes and I had never thought of adding savoury. We traditionally serve them with tartar sauce made with dill pickles for supper; then enjoy the leftovers for breakfast with fried eggs.

      Reply
      1. Bonita

        That sounds lovely Susan, we use savoury on a lot of our recipes. It got that aroma that makes the meal come together and very enjoyable. I like your recipe as well and having the dipping homemade tartar sauce. Thank you once again for stopping by and enjoy our website to the fullest. 🙂 Bonita

        Reply
    7. Gail Allison

      Hi, I was wondering if you mashed the half onion that you put in when the potatoes were boiling,when you mashed ?

      Reply
      1. Bonita

        Hi Gail: Thank you for your message and for visiting my website, yes you can mash the onion in with all of your mixture or toss it away if you don’t like to have it in with your meal. But it do taste lovely and it have boiled soft and easy to mash. Have a lovely Easter weekend. Bonita

        Reply
    8. Norma

      What are the best potatoes to use, and how far do you cook them down. Mine turned out a little mushy, otherwise delicious. Big hit here.

      Reply
      1. Bonita

        Hi Norma: Thank you for your message and I’m sorry I just noticed your message. You can use white potatoes and only cook them fork tender, then take them out and mash them and add the other ingredients. 🙂 Enjoy Bonita

        Reply
        1. Christine Owens

          I lived near Placentia Newfoundland for a year in the early 90’s and I fell in love with the people and the land. It felt like I was home again. I was thrilled to find your website and am excited to try out your recipes. Thank you so very much.

          Reply
          1. Bonita

            That is so wonderful Christine, I’m so glad you found our channel as well and thank you for taking the time to leave a message and letting us know. Our channel and website have been active now for almost 6 years. We have so many recipes available for you to enjoy, most Traditional and Non-Traditional Newfoundland and Labrador recipes but we do have some of mine, and some viewers requests as well. Enjoy and have a lovely day 🙂 Bonita

            Reply
    9. Suzanna

      can you use any other fish and if so would you cook the fish in water as well.

      Thank you

      Reply
      1. Bonita

        Hi Suzanna: Thank you for your message and for visiting my website, to answer your question. Yes you can use a different fish if you can get access to a white fish, halibut any fish thats white, just cook it in a pot of salted water. When I say salted water just a 1/2 tsp of sea salt after the water is boiled then add the fish, always debone the fish before or after. If the fish you are using is already salted follow the institutions on this recipe to soak and cook. I hope this helps you and enjoy have a lovely day. Bonita

        Reply
    10. Janet Smallwood

      How long after you cook them will they keep in the fridge?

      Reply
    11. Janet Smallwood

      After you cook them,,how long will they keep in the fridge?

      Reply
      1. Bonita

        Hi Janet: Thank you for your message and for visiting my website, when your cook them they are good in the fridge for two or three days. But if you like them longer freeze them in freezer bags and take them out when you like to have them, just warm them in the frying pan of microwave. Enjoy Bonita

        Reply
    12. Lisa

      Can’t wait to try these fishcakes! I’ve viewed several of your videos and find them very helpful: ) Thanks

      Reply
      1. Bonita

        Hi Lisa: Thank you for your message and for visiting my channel, I’m glad you find my videos helpful for you. This is great enjoy the recipe for fish cake, my husband loves this one too. Bonita

        Reply
    13. Tina

      I meant a Newfoundlander

      Reply
    14. Tina

      Thank you for all your delicious recipes. I am married to a Newfoundland’s and I have found your videos sooo helpful. I can’t thank you enough

      Reply
      1. Bonita

        Hi Tina, I’m so glad you visit our new website and that my recipes are helpful for you, now you can surprise your husband with recipes from Newfoundland. Thank you so much for your message. Bonita

        Reply
      2. Anne marie

        For fish cakes do you mean summer savoury or just savoury that you use in stuffing the powdery kind

        Anne marie

        Reply
        1. Bonita

          Hi Anne: Thank you for your message and for visiting our website. You can use one or the other, it don’t matter. Maybe the savoury we get here in Newfoundland you haven’t got access to it so use summer or winter savoury. Enjoy and have a lovely day. 🙂 Bonita

          Reply

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