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The Bermudian’s Codfish Cake Recipe

Although we eat cod fish cakes all year round, they are a MUST on Good Friday.

2 pounds of potatoes, peeled and halved
2 pounds of codfish soaked overnight
1 large onion, finely chopped, sautéed until opaque
1.5 cups fresh parsley, finely chopped
1 bunch of fresh thyme, chopped
Large plug of olive oil
Fresh ground pepper to taste
Vegetable oil

Boil potatoes in a large pot until tender.
Drain codfish and fill pot with fresh water, simmer on medium heat until warmed through.
Flake potatoes with a fork being careful not to over do it (you don’t want mashed potatoes).
Add codfish. Combine well and continue to flake mixture.
Add sautéed onions to codfish and potato mixture, mix well.
Add parsley and thyme, mixing after each.
Add olive oil, only until desired consistency is reached.
Add pepper to taste.

With a half cup of mixture, shape into patties, keeping them uniform in size.
On a floured surface, roll each patty to coat.

Heat a half an inch of vegetable oil in a frying pan till very hot.
Carefully place codfish cakes in oil.
Brown both sides evenly.
When done, transfer cooked cake to a plate lined with paper towel.

Cool slightly and serve!