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Newfoundland Fish Cakes

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Ingredients
  

  • 1-½ pounds dried salt cod fish
  • ¼ cup butter
  • 1 small onion, chopped
  • 6 cups mashed potato
  • 1 egg, slightly beaten
  • 2 tbsp. dried savory
  • ½ tsp. black pepper

Instructions
 

  • Soak the salt cod in cold water overnight.
  • After soaking, simmer the salt cod in boiling water for about 15 minutes.
  • Drain the fish and allow to cool to almost room temperature.
  • When the fish is cool, flake it apart with a fork into small pieces.
  • In a sauté pan, over medium heat, melt the butter.
  • Add the onions and cook until softened.
  • Add the flaked fish, along with the mashed potatoes, egg, pepper and savory.
  • Mix together until well combined; form into small cakes and roll in flour.
  • Fry the fish cakes in canola oil, over medium heat, until golden brown on both sides.
  • Serve with scrunchions, if desired.

Notes

Scrunchions are ½-inch cubes of cured pork fatback which are fried and rendered to a crispy texture. The scrunchions and rendered fat get served over the fish cakes.