|1 lb.||salted cod fish|
|2||large potatoes, peeled and cubed|
|1/2 cup||all purpose flour|
|2 tsp.||black pepper|
|1/2 cup||chopped parsley|
|1/4 cup||olive oil for frying|
|1 bottle||roasted red pepper Aioli from
Caudle's Catch Superstore
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. Squeeze a lemon and drizzle on our favourite red pepper aioli found at our Superstore location.