The Codfather's Salted Cod Cakes

The Codfather's Salted Cod Cakes

Matt Caudle
Serves: 4 • Time to Prepare: 30 min.


1 lb. salted cod fish
1 large onion
2 large potatoes, peeled and cubed
2 eggs, beaten
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.