Traditional Newfoundland Fish Cakes Recipe with Salt Cod and Summer Savory

Traditional Newfoundland fish cakes are savory patties made with soaked salt cod, fluffy potatoes, tender onion, butter, black pepper, and fragrant dried summer savory. This classic recipe makes about 12 to 16 fish cakes and includes egg and a small amount of flour to help the cakes hold together while they fry to a crisp golden finish.

Although this recipe is sometimes placed in a desserts category by recipe databases, Newfoundland fish cakes are absolutely a savory main dish, lunch, supper, or snack. Their flavor is comforting and homestyle: salty but balanced cod, creamy potato, sweet softened onion, and the distinctive herbal note of summer savory in every bite.

Why You’ll Love This Recipe

These traditional Newfoundland fish cakes are a wonderful example of practical cooking that became beloved comfort food. A modest amount of salt cod is combined with potatoes to create a generous platter of crisp, satisfying patties, making the recipe ideal for family meals, weekend breakfasts, or a make-ahead lunch.

The outside becomes lightly crisp in a skillet while the interior stays soft and savory. Butter-cooked onion brings gentle sweetness, black pepper adds warmth, and summer savory supplies the unmistakable flavor associated with many Newfoundland kitchens.

They are also wonderfully adaptable at serving time. Offer a platter with mustard pickles and chow-chow for a traditional table, or add ketchup and a green salad for an easy supper. If you enjoy hearty homemade meals, you may also like this comforting beef barley soup for another satisfying cold-weather option.

Ingredients You’ll Need

The recipe begins with 1 pound of dried salt cod and 2 pounds of peeled potatoes. Choose a starchy potato when possible because it mashes smoothly and helps form a tender mixture without needing excessive flour.

• Salt cod: The traditional foundation, with soaking required to remove excess salt.
• Potatoes: They provide body, softness, and a mild balance for the cod.
• Onion and butter: Cooked slowly together, they add sweetness and richness.
• Egg and flour: These help the patties bind, though flour should be added sparingly.
• Summer savory and pepper: The key seasonings for a traditional Newfoundland profile.
• Oil or butter: Used to fry the cakes until browned and hot.

There is no need to add parsley, garlic, or a collection of Italian herbs. The simple combination of cod, potato, onion, butter, pepper, and summer savory is what gives these fish cakes their familiar character.

Preparing and Desalting the Salt Cod

Desalting is the most important part of the recipe. Rinse the dried cod thoroughly, place it in a large container, cover it with plenty of cold water, and refrigerate it for 8 to 24 hours.

Change the water several times during soaking. The exact time depends on the thickness of the fish and how heavily it was salted, so taste a small piece before cooking. It should still taste pleasantly seasoned, but it should not be intensely salty.

Once soaked, drain the cod and simmer it in fresh water for approximately 10 to 15 minutes. When it flakes easily, drain it well, remove any skin and bones, and use your fingers or a fork to break it into fine flakes.

This step is worth doing carefully because large pieces can make the cakes difficult to shape. Fine flakes distribute the fish evenly through the potato mixture, giving every bite a balanced taste.

How to Make It Step-by-Step

Step 1: Start with the potatoes while the cod is cooking or prepare them separately. Boil the peeled potatoes in lightly salted water for 15 to 20 minutes, until a knife slides into the center easily.

Step 2: Drain the potatoes very thoroughly and let them sit in the warm pot for a short time so excess steam can escape. Mash them until smooth, avoiding extra liquid because wet potatoes make loose fish cakes.

Step 3: Melt 2 to 4 tablespoons of butter in a skillet over medium-low heat. Add the finely chopped onion and cook slowly until soft and translucent, without allowing it to brown.

Step 4: Place the finely flaked cod and smooth mashed potatoes in a large bowl. Add the softened onion and melted butter from the skillet, then sprinkle in the summer savory and black pepper.

Step 5: Add the lightly beaten egg and mix gently but thoroughly. The goal is an evenly combined mixture without overworking the potatoes into a heavy paste.

Step 6: Sprinkle in flour a little at a time, beginning with 1/4 cup. Press a small amount between your fingers; if it holds together, stop adding flour, but use up to 1/2 cup if the mixture remains too soft.

Step 7: Divide and shape the mixture into round patties about 1/2 to 3/4 inch thick. Keep the cakes fairly even in size so they cook at the same rate.

Step 8: Arrange the shaped patties on a tray and refrigerate them for at least 30 minutes, or up to 1 hour. This brief rest firms the mixture and makes turning much easier.

Step 9: Heat a skillet over medium heat with a light film of vegetable oil, butter, or a combination of both. Fry the cakes for about 3 to 4 minutes per side, turning only once when the first side is browned.

Step 10: Transfer the cooked fish cakes to a warm plate and continue with the remaining batches. Serve immediately with mustard pickles, chow-chow, ketchup, or a green salad.

Chef’s Tips for Crisp, Tender Fish Cakes

Keep the potatoes as dry as possible. After draining, allowing them to steam dry briefly is a small but important detail that improves the texture and reduces the need for flour.

Do not judge the seasoning before the cod has been properly soaked. Salt levels vary considerably, and tasting the cooked fish before combining it with the potatoes lets you decide whether the soaking was sufficient.

Use medium heat rather than a hot skillet. Three to four minutes per side is usually enough to brown the cakes and heat the center, while high heat may darken the outside before the middle is warm.

Chilling is not just a convenience; it helps the patties keep their shape. If the mixture feels soft, chill the formed cakes for the full hour and handle them gently with a wide spatula.

For another classic family-style main dish, keep our homemade meatloaf with glaze in your meal-planning rotation. Both recipes reward careful mixing and moderate cooking heat.

Serving Suggestions

The most traditional accompaniments are mustard pickles and chow-chow, whose bright, tangy flavor cuts through the richness of the fried cakes. Ketchup is also a familiar and easy choice, especially for children or casual lunches.

A simple green salad adds freshness without competing with the fish cakes. You can also serve them with steamed vegetables, though the classic Newfoundland approach keeps the plate uncomplicated.

Because the cakes are already filling, a modest portion of condiments is all that is needed. Serve them piping hot, when the edges are crisp and the potato center is soft.

If you are planning a sweet finish after this savory meal, our homemade honey buns make a cozy choice. For special occasions, a chilled strawberry crunch cheesecake or creamy banoffee pie can follow beautifully.

Storage, Freezing, and Reheating

Allow leftover fish cakes to cool, then refrigerate them in a covered container. Reheat them gently in a lightly greased skillet over medium heat until hot throughout, turning once so both sides regain some crispness.

You can also shape the uncooked cakes ahead of time and keep them chilled for the same day. Place parchment between layers to prevent sticking, and let the cakes remain cold until you are ready to fry.

For the best texture, avoid very high heat during reheating. The potato center needs time to warm, and a moderate skillet prevents the crust from becoming overly dark or dry.

Traditional Newfoundland Fish Cakes

Classic Newfoundland fish cakes made with salt cod, mashed potatoes, onion, butter, summer savory, and black pepper. The patties are chilled, then pan-fried until crisp outside and tender inside.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 10 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Fish Cake Mixture

• 1 lb (454 g) Dried salt cod
• 2 lb (900 g) Peeled starchy potatoes
• 1 medium Medium onion, finely chopped
• 2-4 Tbsp (28-57 g) Butter
• 1 large Large egg, lightly beaten
• 1/4-1/2 cup (30-60 g), as needed All-purpose flour

Seasoning

• 1 tsp Dried summer savory
• 1/2 tsp Ground black pepper

For Frying

• As needed Vegetable oil or additional butter

Method

 

Step-by-Step

1. Rinse the salt cod thoroughly, place it in plenty of cold water, and refrigerate for 8 to 24 hours. Change the water several times, then taste a small piece; it should be pleasantly seasoned rather than intensely salty.
2. Drain the soaked cod and simmer it in fresh water for 10 to 15 minutes, or until it flakes easily. Drain well, remove the skin and bones, and finely flake the fish.
3. Boil the peeled potatoes in lightly salted water for 15 to 20 minutes, until tender. Drain thoroughly and let them steam dry briefly before mashing until smooth.
4. Melt the butter in a skillet over medium-low heat. Add the chopped onion and cook until soft and translucent, taking care not to brown it.
5. Combine the flaked cod, mashed potatoes, cooked onion, summer savory, black pepper, and beaten egg. Mix gently but thoroughly until the ingredients are evenly distributed.
6. Add flour a little at a time, using only enough for the mixture to hold together when pressed. Depending on the moisture in the potatoes and cod, the mixture may need anywhere from 1/4 to 1/2 cup.
7. Shape the mixture into round patties approximately 1/2 to 3/4 inch (1 to 2 cm) thick. Place them on a lined plate or tray and chill for at least 30 minutes, or up to 1 hour.
8. Heat a lightly oiled or buttered skillet over medium heat. Fry the fish cakes for 3 to 4 minutes per side, turning once, until browned and heated through; cook in batches if necessary.
9. Serve the fish cakes hot with mustard pickles, chow-chow, ketchup, or a simple green salad. Avoid very high heat because the outside can brown before the center is hot.

Notes

Salt cod varies in saltiness, so soaking time must be adjusted and the fish should be tasted before mixing. Let potatoes steam dry thoroughly to prevent loose cakes. Chilling makes the patties easier to turn. Store cooled fish cakes in the refrigerator and reheat gently in a skillet until hot.

Final Thoughts

This Traditional Newfoundland Fish Cakes Recipe is all about balance: properly desalted cod, dry fluffy potatoes, soft onion, buttery richness, and the savory fragrance of summer savory. With a short chill before frying and a steady medium heat, the patties become golden outside while staying tender within.

Take your time with the soaking step, taste the cod before mixing, and add only as much flour as the mixture needs. Those simple details make the difference between fish cakes that crumble in the pan and beautifully shaped cakes that turn easily.

Serve them hot with mustard pickles, chow-chow, ketchup, or salad, and enjoy a treasured Newfoundland classic that is just as welcome for supper as it is for a relaxed weekend snack.