Bermuda Cod Fish Cakes

Bermuda Cod Fish Cakes
Tara Donne
Provided by:
total prep
Every Bermudan family has its own recipe for codfish cakes; this one is adapted from a recipe of the Outerbridge family, which makes Outerbridge’s Original Sherry Peppers Sauce. These cakes are crispy on the outside, and the inside can be soft and creamy or firm and chunky, depending on how finely you mince the potatoes and fish. It’s a Bermudan tradition to serve fish cakes on Good Friday, though they are eaten year-round. They are delicious with a little mayonnaise that’s been dressed up with a curry-flavored hot sauce.

Excerpted from Hot Sauce! by Jennifer Trainer Thompson/Storey Publishing, 2012.

Ingredients

Directions

  • Set up a steamer basket in a large pot and add the cod, onion, garlic, lime quarters, and 1 inch of water. Cover and steam until the fish is opaque and flakes into chunks, about 20 minutes. Meanwhile, cook the potatoes in a separate pot until soft, about 15 minutes. Drain the fish in a colander until all the water is gone. Remove and discard the lime quarters. Drain the potatoes in a separate colander. Place the potatoes back in their pot and mash them.
  • Mix the cod and potatoes in a large bowl. Don’t overmix--you want to see chunks of cod. In a separate bowl, combine the eggs, hot sauce, parsley, thyme, salt, and pepper, stirring well to blend. Add the flour and blend until well mixed. Fold the egg mixture into the codfish mixture gently. Scoop 1/2-cup servings, forming the mixture into 6 patties 1/2 inch thick. Spread the bread crumbs on a plate and coat the patties with the crumbs.
  • Heat the oil and butter over medium heat in a large skillet until the butter is melted. Fry the patties for 8 minutes per side, or until the crust is golden.

  • Hot Sauce Options
  • Homemade: Sherry-Pepper Sauce
  • Store-bought: Outerbridge’s Original Sherry Peppers Sauce