Captain Duarte’s Salt Cod Cakes

Ingredients

• 1 pound salted cod fish
• 2 large potatoes, peeled and cubed
• 1 teaspoon seafood seasoning
• Ground black pepper to taste
• 1/2 cup chopped fresh parsley
• 2 eggs, beaten
• 1 large onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup olive oil for frying

Directions

Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.

Place the 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 the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.

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