Eastertime in Bermuda includes a celebration of local culture, namely flying kites on Good Friday and eating codfish cakes in warm hot cross buns. Making your own codfish cakes is more than just a culinary venture, it’s an exploration of Bermudian culture and tradition and something we should all try at least once. This year, if you’ve never done so before, try making your own cakes with help from the two recipes below (one from us and one from our friends at Lindo’s) as well as our codfish cake video. Your cakes are sure to be absolutely delicious and much appreciated by your friends and family.

 

The Bermudian’s Codfish Cake Recipe

Ingredients:
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

Directions:
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!

 

Harry Lindo’s Codfish Cakes

Ingredients:
2 lbs. codfish
4lbs. potatoes
Thyme
Parsley
Onions
Salt and pepper (fresh and to taste)

Directions:
Soak codfish overnight. Drain and cook codfish in fresh water. Flake codfish while hot.
Cook and mash potatoes.
Add the potato mixture. Shape into balls. Coat with flour.
Fry in hot oil until nice and brown.
Drain on absorbent paper.
Serve with mayonnaise or ketchup and warm hot cross buns. (Also great with shredded cheddar cheese)