Captain Duarte’s Unbelievably Delicious Salt Cod Cakes

1. Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.

2. After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.

3. Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

4. Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.

5. Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.

6. Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

Editor’s Note

The nutrition data for this recipe includes all of the salt that has been rinsed from the cod and the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.