Bermuda Cod Fish Cakes

Bermuda Cod Fish Cakes are a beloved dish in Bermudan cuisine, with each family having their own unique recipe. This particular adaptation comes from the Outerbridge family, known for their Outerbridge’s Original Sherry Peppers Sauce. These fish cakes are crispy on the outside, while the texture inside can vary from soft and creamy to firm and chunky, depending on the mincing of potatoes and fish. Traditionally, these fish cakes are served on Good Friday, but they are enjoyed year-round by Bermudans. A delightful addition to these cakes is a curry-flavored hot sauce-enhanced mayonnaise, which adds an extra kick of flavor.

INGREDIENTS:

• 1 pound cod fillets
• 1 cup chopped Bermuda or red onion
• 3 garlic cloves, crushed
• 1 lime, quartered
• 2 medium Yukon gold potatoes, coarsely diced
• 2 large eggs
• 2 teaspoons hot sauce
• ¼ cup fresh chopped Italian parsley
• 4 teaspoons fresh chopped thyme
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup all-purpose flour
• 2 cups dried bread crumbs
• ¼ cup olive oil
• 2 tablespoons unsalted butter

PREPARATIONS:

1. Set up a steamer basket in a large pot. Place the cod, onion, garlic, lime quarters, and 1 inch of water in the steamer basket. Cover and steam for approximately 20 minutes until the fish is opaque and flakes easily. In a separate pot, cook the diced potatoes until soft, then drain them.
2. Remove the lime quarters and drain the fish in a colander to remove excess water. Drain the potatoes in a separate colander and return them to their pot, mashing them.
3. In a large bowl, combine the mashed potatoes and flaked cod. Be careful not to overmix, as you want to retain visible chunks of cod. In a separate bowl, mix together the eggs, hot sauce, parsley, thyme, salt, and pepper. Add the flour and blend until well combined. Gently fold the egg mixture into the codfish mixture.
4. Scoop ½-cup servings of the mixture and form them into 6 patties, each about ½ inch thick. Spread the bread crumbs on a plate and coat the patties evenly.
5. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Fry the fish cakes for approximately 8 minutes per side or until the crust turns golden brown.

SERVES:

• 3 servings

Bermuda Cod Fish Cakes are a delectable and traditional dish that holds a special place in Bermudan cuisine. Passed down through generations, this adaptation of the recipe from the Outerbridge family showcases the unique flavors of Bermuda. The Outerbridge’s Original Sherry Peppers Sauce adds a distinctive touch to these crispy fish cakes.

The preparation of these fish cakes involves steaming the cod until it is opaque and easily flakes, and cooking the potatoes until they are soft. By combining the mashed potatoes and flaked cod, you achieve a delightful texture with visible chunks of fish. The addition of eggs, hot sauce, parsley, thyme, salt, and pepper brings the flavors to life, while the flour helps bind the mixture together.

Forming the mixture into patties and coating them with dried bread crumbs creates a crispy exterior when fried to perfection. The combination of olive oil and butter provides a delicious richness and enhances the golden crust of the fish cakes.

Bermuda Cod Fish Cakes are not only enjoyed on Good Friday, but they are also a year-round treat in Bermuda. The fish cakes are often served with a tangy and spicy curry-flavored mayonnaise, elevating the taste experience even further. The balance of flavors and textures in each bite is a true delight.

Whether you’re a Bermudan craving a taste of home or an adventurous food lover seeking new culinary experiences, Bermuda Cod Fish Cakes are a must-try. They embody the spirit of Bermuda’s rich culinary heritage and are a testament to the flavors and traditions passed down through generations.

Next time you want to savor a dish that combines crispy and flavorful elements, give Bermuda Cod Fish Cakes a try. You’ll be transported to the beautiful island of Bermuda with each delicious bite.