Salted Cod Cakes With Aioli

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #36265

January 09, 2021

"I LOVE cod cakes, made with salted cod, otherwise known as bacalhau, and this recipe is delicious. You can serve them on their own or with the salad and salsa indicated in the recipe below. I've made the whole thing and it's a delight. Makes for a great starter, lunch, etc. The recipe list may seem long, but if you prep. ahead, it's a breeze."

Original is 6 servings


  • Serving Size: 1 (406.2 g)
  • Calories 995
  • Total Fat - 93 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 100.7 mg
  • Sodium - 29628.7 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 5.3 g
  • Sugars - 5.2 g
  • Protein - 9.1 g
  • Calcium - 150 mg
  • Iron - 2.9 mg
  • Vitamin C - 33.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Soak the salt cod for 24 hours in at least 3 - 4 changes of water. Rinse well before starting the poaching step.

Step 2

Combine the poaching liquid ingredients in a large pot and bring to a boil. Reduce to a strong simmer and cook for 15 - 20 minutes, until flavorful and aromatic. If you wish, you can strain the liquid at this point, though this is not really necessary.

Step 3

Add the salt cod and simmer until it is tender but not mushy and flakes easily, 15 - 20 minutes. Scoop out the fish and allow it to cool, then flake the fish into a bowl, picking out any bones and skin. Set the fish aside.


Step 4

Lightly beat the egg yolks together with the lemon juice in a medium-size bowl. Mash the garlic to a smooth paste with a pinch of salt. Set aside one-fourth of the garlic paste and add the rest of the egg yolk mixture, along with the cold water and 1/4 teaspoon of salt, and stir. Gradually whisk in the oils, and continue whisking until the aioli is thick and creamy. Taste, then fold in the remaining garlic paste and /or add additional salt if needed. Refrigerate until needed. You could make the aioli in a blender or food processor if you prefer.

Cod Cakes

Step 5

Preheat oven to 350-degrees F. Prick the potatoes several times with a fork and bake them for 50 - 60 minutes until fork tender in the center. You can continue with other parts of the preparation, but as soon as the potatoes are done, stop whatever you're doing and remove them from the oven. Cut them immediately, and press the ends together to open them so they don't steam up and get mushy. Flake them into a medium-size bowl while they're still hot, and set aside.

Step 6

Heat the olive oil in a small saute pan over low heat. Add the onion and garlic and slowly sweat until just tender, 3 - 4 minutes, being careful not to caramelize them. Allow them to cool, then add them to the bowl of potatoes, along with the celery, minced jalapeno, tarragon (if using), parsley, scallion, cayenne, salt, pepper, and 1/4 cup of the aioli.

Step 7

Using a fork, mix thoroughly but gently. Add the flaked cod and give it a final gentle mixing, taking care not to break up the cod any further. Form the cod mixture into 6 balls, using about 1/4 cup per ball. Chill well.

Cooking the Cod Cakes

Step 8

Mix the egg and water together to make an egg wash. Arrange a breading area, with the egg wash set between a small plate of flour and a small plate of panko. Using your hands, flatten the cod balls into cakes about 2-inches in diameter and 3/4-inch thick. Dip the cakes into the flour, then the egg, then the panko, shaking off excess flour and panko as you go.

Step 9

Pour the oil to a depth of 1-inch in a deep, heavy-bottomed saucepan and heat it to 375-degrees F. Carefully add just enough cakes to fill the pan without overcrowding. Cook about 2 minutes on each side until golden and crispy, turning them once halfway through the cooking. As the cakes finish, transfer them to paper towels or a wire rack to drain. Keep in a warm oven until needed. Before cooking the next batch, skim out any bits left in the pan, and make sure the oil is at 375-degrees F before going ahead. Continue until all the cod cakes have been fried.


Step 10

Combine the watercress, arugula, and radishes in a bowl. Squeeze in some lemon juice, drizzle with olive oil, and toss lightly. Season with salt and pepper.

Step 11

To serve, arrange the salad on plates, place cod cakes on the salad, and top with a couple of spoonfuls of the tomatillo-avocado salsa, and garnish with the remaining aioli. You can thin the aioli with a drizzle of water, if necessary.

Step 12

Top with Backstreet Tomatillo-Avocado Salsa on this site.


No special items needed.

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