Maritime Fish Cakes - Using Salt Cod to get the true flavor of this traditional Dish
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- čas přidán 6. 07. 2024
- Maritime Fish Cakes - Using Salt Cod to get the true flavor of this traditional Dish
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Traditional Fish Cakes from Newfoundland to Nova Scotia, using Salt Cod and potatoes. Seasoned with Summer Savory. These are the fish cakes I grew up with.
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Thank you
Chef Mike
I made fishcakes this weekend…I would say they were more fish-potatoe cakes but the flavour was absolutely traditional tasting. The recipe is essentially this. They were yummy.
Thanks for sharing!
Well hello neighbour! 👋 what a nice suprise to see you doing videos!
Thanks, how close is your neighbour hood?
I believe the grapeseed oil takes the "golden Brown " look away and adds a "nightshade of ebony" ...otherwise looks good enough to eat still
ah nice and golden black lol
lololol
😂
I have been making fish cake for years using Atlantic salt cod I run across your recipe looking for a different twist or turn from the norm and I found your chicken stock quite interesting it certainly adds a new and unique flavour to my fish cakes other than that my recipe is pretty much the same thanks very much
A couple of tips;
Salt cod after soaking only takes 15 minutes to cook not 30.
Sautée your onions & garlic before adding.
Chopped fresh Italian parsley
NFLD dried savoury
1 egg added
Salt as needed lots seeps out when you soak fish.
Potatoes don’t take 30-40 to cook.
Set them up shaped in fridge for an hour before cooking.
Tap them in a bit flour before frying.
where can I get my hands on some NFLD dried savoury?
I think Amazon has it ? We have it in Toronto Grocery stores.
Looks excellent, thank you for the hints too.
That looks delicious! Very well explained, with a soothing approach and voice. Subscribed. :)
AWESOME 👍👍
Ok, Now I got to try this. thanks!
Thank you Chef Mike for the great recipe! I made them yesterday, and my bf couldn’t stop eating them. As he said : “I have no idea if you are just lucky, but your fish cakes as good as my mother’s and grandmother’s are.... if not better”))) I believe it’s quite a compliment, thank you again !
Great videos chef. My next dish, I am trying out your fish cakes. Please keep posting. Cheers
Thanks for this! Was looking for a traditional New England style fish cake recipe with salt cod!
I use the same lame joke with my wife as well: “We’re making Corn Chowder not Potato Chowder”😁
Ah.. the lame is the best. No one gets hurt LOL Glad you enjoyed recipe.
If I'm still hungry after finishing a Donair sandwich, this is what I'm going to consume and fill up with.
Oil does not stop butter from burning
Good work chef , keep posting...
Thank you, I'm getting more comfortable infront of camera every video
Great video!👍🐟
Sara's Cooking Paradise thank you
Keep it up chef
Yes b'y nans Newfoundland fish cakes yummy! Fry in rendered fatback pork!!
You know it b'y :-)
Mike you are the best and Good Chef love you😍
Thank you so much
I just subscribed. I'm trying this soon.
Good One (y)
the ratio is usually 3:1 so we have a pound of cod and a 1/4 pound of potatoes
👍👍👍👍👍👍👍👍
my gran insisted equal parts fish to potato
Brian, that is what I did yesterday, and Chef Mike is right. Three to one fish to potatoes will be my next effort. 50/50 is good, but too much potato. Unless you like potato cakes.
hey, It will be great if you can provide the menus as well
The recipe is available at www.chefmikemoses.com/blog/2018/4/18/maritime-fish-cakes
thanks
golden brown.. looks burnt my friend .. good recipe though
i used about half and half fish and taters and they were deeeeeeeee-lish.
Where in the Maritimes is this from????
South Shore of Nova Scotia. Digby to Shelburn.
@@ChefMikeMoses ok thx
Use a vegetable peeler. You waste so much of the potato peeling it with a knife.
I'm sure he appreciated that.
I soaked my fish for at least 15 hrs,and then boiled it…….Sooooooo SALTY!!! I put it back in cold water to soak longer………… I know it’s supposed to be salty but it was overbearing….
Did you replace the water it soaked in with fresh water? Some time I have to go through 2 soakings.
Nope the bones are still in
You can get salt cod with bones or no bones, you will have to remove bones if they are still in the cod. I ALWAYS find a bone, even in the boneless cod, just my luck I guess.
Just a suggestion Mike; NEVER 'boil' Cod, it should be SIMMERED gently to retain its softness. Boiling will only produce a hard texture (Every good Fish Cook knows this) !!! When adding the Sauteed Onions to the Flaked Cod, blend the Onions in to the Cod gently with a Spatula BEFORE adding the Potatoes, THEN add the Mashed Potatoes and Fold them in, again gently, with a Spatula to get a better, more even distribution. Then and only then, add your lightly Whisked Egg using a Spatula. And finally, now add your condiments to taste - even a little Parsley or Dill if you prefer. BUT there is NO NEED to get your hands into the Mix at any stage - Too Theatrical and adds absolutely NOTHING to the quality of the 'Blending' process - in fact, using hands is LESS efficient and potentially turns the ingredients to 'Mush' (texture is the key) !!! But, all in all Mike, a delicious recipe - Thanks !!!
Ugh.