Bermuda cod fish cakes have a rich history deeply rooted in the island’s culinary traditions. These delectable treats trace their origins back to the 17th century when the British colonized Bermuda and introduced the fishing industry to the island. As fishermen returned from their voyages to the North Atlantic, they brought with them an abundance of codfish, which became a staple ingredient in Bermudian cuisine.
To make Bermuda cod fish cakes, salted cod is first soaked to remove excess salt, then boiled until tender. The fish is then flaked and combined with a blend of aromatic herbs and spices, such as onions, garlic, parsley, thyme, and hot peppers. This mixture is bound together with egg and flour, forming a thick batter that is shaped into small patties. The fish cakes are traditionally deep-fried until golden brown, resulting in a crispy exterior and a moist, flavorful interior.
The flavor profile of Bermuda cod fish cakes is a harmonious combination of the natural sweetness of the cod, the savory notes of the herbs and spices, and the slight heat from the hot peppers. The texture is delightfully crisp on the outside and tender on the inside, offering a satisfying contrast.
Bermuda cod fish cakes are often served as a popular appetizer or snack, particularly during festive occasions, family gatherings, and local celebrations. They can be enjoyed on their own, accompanied by a zesty sauce or condiment, such as a tangy tartar sauce or a spicy aioli. These delicious fish cakes are also frequently served as part of a traditional Bermudian breakfast, alongside other morning staples like boiled eggs, bananas, avocado, and codfish and potatoes.
Whether enjoyed as a tasty appetizer or as part of a hearty breakfast, Bermuda cod fish cakes have become an integral part of the island’s culinary heritage, representing the fusion of British and local influences and showcasing the vibrant flavors of Bermuda’s seas.
Cod fish cakes
Ingredients
- 1 Lb salted cod fish
- 2 Cups all-purpose flour
- 1 large onion finely chopped
- 1/2 bell peppers finely chopped
- 2 cloves garlic minced
- 2 Tbsp fresh parsley chopped
- 2 Tbsp fresh thyme leaves chopped
- 1 Tsp baking powder
- 1/2 Tsp black pepper
- 2 2 eggs beaten
- Vegetable oil for frying
Instructions
- Start by soaking the salted cod fish overnight. Place the cod fish in a large bowl of cold water and refrigerate it for at least 12 hours, changing the water every 4-6 hours. This process helps to remove excess salt from the fish.
- After soaking, drain the cod fish and rinse it under cold water. Place it in a large pot and cover it with fresh water. Bring the water to a boil and simmer the fish for about 20 minutes or until it becomes tender.
- Once the cod fish is cooked, drain it and allow it to cool. Remove any skin and bones, and flake the fish into small pieces using a fork.
- In a large mixing bowl, combine the flaked cod fish, chopped onion, bell pepper, garlic, parsley, thyme, flour, baking powder, and black pepper. Mix well to ensure all the ingredients are evenly distributed.
- Gradually add the beaten eggs to the mixture, stirring continuously, until you achieve a thick and slightly sticky consistency. You may not need to use the entire amount of beaten eggs, so add them gradually and adjust as needed.
- Heat vegetable oil in a large skillet or frying pan over medium heat.
- Take spoonfuls of the fish mixture and shape them into patties or small balls. Gently place them in the hot oil, being careful not to overcrowd the pan.
- Fry the cod fish cakes for about 3-4 minutes on each side, or until they turn golden brown. You may need to work in batches depending on the size of your pan.
- Once cooked, remove the fish cakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Serve the Bermuda cod fish cakes hot, either as an appetizer or as a main course. They are often enjoyed with a side of tartar sauce or hot sauce.
