New England Codfish Cakes
New England Codfish Cakes


YIELD : 50  5 OZ CAKES OR 100 2½ oz cakes  

Each portion: 15 oz or 2 ½ oz cakes



(1) Codfish shredded  3½ lb


(1) Add water to cod to cover .Soak cod 20 to 30 minutes to freshen.

(2) Press or wring out in towel.Cod must be as dry as possible



(1)Potatoes fresh boiled riced 12 lb

(2) White pepper 1 tsp

(3) Egg yolks  10 

(4) Cornstarch 6 oz

(5) Breading for cakes 

(6) Egg wash for breading



(3) Combine with potatoes and pepper and mix well,but do not over handle.

(4) Add egg yolks and mix lightly.

(5) Add cornstarch and mix thoroughly.

(6) Cod does not usually require salt ,but test for seasoning.If not dry enough a small amount of dehydrated potatoes may be added to bind.

(7) If time permits, place in refrigerator to firm.



(8) Using no 12 or no 8 ice cream scoop and portion scale make 100 2½ oz cakes or 50 5 oz cakes .

(9) Form in uniform flat round cakes 

(10) Bread using standard procedure (procedure is given below).Do not let stand in wash.

(11) If holding for service after breading ,sprinkle breadcrumbs on tray and place fish cakes on top of crumbs.Sprinkle additional crumbs on top of fish cakes and refrigerate.

(12) When serving , fry in deep fat at 350 ° to 375° F depending on volume until well browned and heated through.Drain well and serve. 


(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.