Commercial Fried Fish Cake Recipe

Dried Norwegian Salt Cod

Fried fish cakes are sold rather widely in delicatessens and at prepared food counters of department stores in the Atlantic coastal area. This product has possibilities for other sections of the country.


  • 10 lb. potatoes
  • 5 lb. shredded salt cod
  • 8 lb. eggs, beaten
  • 8 oz. butter or margerine
  • 1 lb. dried onions
  • 1/4 oz. pepper

Soak fish in cold water for several hours. Then shred or break into small pieces. Place fish in a kettle and add water. Heat to boiling point, then drain off water. Boil potatoes and fish together until done.  Drain off liquid and put fish and potatoes in meat grinder with 1/4 inch plate. Put ground mass in an electric mixer, add beaten egg, margarine, onion, and pepper and beat until ingredients are thoroughly mixed.  Onions are not use unless trade has a preference for them. Form mixture into cakes of the usual size, dip in beaten egg, roll in fine bread crumbs, and fry until light brown. The cakes are not packaged but sold from refrigerated display cases held at approximately 40° F.

Source: Curing of Fishery Products, Research Report 18, Fish and Wildlife Service, US Department of the Interior, 1950


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