Saltfish Cakes
Fried saltfish cakes with scallion, onion, garlic, and a light batter. The salted cod is soaked and cooked before being folded into the mixture.
Prep
30m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 350gSalted Cod
Soaking
- 2lWater (cold)
Poaching
- 1lWater
Batter
- 140gAll-Purpose Flour
- 6gBaking Powder
- 1pcsEgg (beaten)
- 120gOnion (finely chopped)
- 40gScallion (finely chopped)
- 8gGarlic (crushed)
- 2gBlack Pepper
- 180mlWater
Frying
- 700mlVegetable Oil
Serving
- 15mlHot Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Refrigerate the salted cod in the soaking water to remove excess salt.
- 02
Drain the fish, place it in the cooking water, and simmer until it flakes easily and reaches 63°C (145°F). Drain, cool slightly, and shred it finely.
- 03
Combine the all-purpose flour, baking powder, onion, scallion, garlic, and black pepper.
- 04
Add the egg and water to make a thick spoonable batter, then fold in the salted cod.
- 05
Heat the vegetable oil to 180°C (355°F). Fry spoonfuls of batter in batches until golden and cooked through, turning as needed.
- 06
Drain briefly and serve hot with the hot sauce.
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