Halifaxian Fish Cakes

Hey Freaks! Kolbeigh van Keuken here, back with a dish that’s close to my heart – and my stomach! Today, we're diving into a classic of the Halifax region: **Halifaxian Fish Cakes**. These aren't your average fish cakes; they're a taste of the Atlantic, steeped in tradition and brimming with flavour. Growing up near the coast, I practically lived on these, and my grandmother's recipe is the one I always return to. They’re a comforting, hearty meal perfect for a chilly day, and surprisingly easy to make. The secret? A little bit of paprika, of course! It adds a warmth and depth that just elevates the whole thing.

Halifaxian Fish Cakes

These fish cakes are a staple of the Halifax culinary scene. Historically, they were a way to use up leftover fish from the day's catch. Fishermen's wives would bind the fish with potatoes and seasonings, creating a satisfying and nutritious meal for their families. Over time, the recipe evolved, but the core principle of simple, fresh ingredients remained.

Ingredients

• 1 lb Flaked Cod or Haddock (fresh or frozen, thawed)
• 1 medium Potato, peeled and boiled until tender
• 1/4 cup Finely Chopped Onion
• 1-2 tbsp Fresh Parsley, chopped
• 1 tbsp All-Purpose Flour (plus extra for dusting)
• 1 Egg, lightly beaten
• 1 tsp Paprika (for that FreaK Chef touch!)
• 1/2 tsp Black Pepper
• 1/4 tsp Sea Salt (or to taste)
• Oil for frying (vegetable or canola oil works well)

Instructions

1. Mash the boiled potato until smooth. Set aside.
2. In a large bowl, combine the flaked fish, mashed potato, chopped onion, parsley, flour, egg, paprika, pepper, and salt. Mix well with your hands until everything is evenly distributed. Don't overmix!
3. Shape the mixture into small, flat cakes, about 2-3 inches in diameter. Dust them lightly with flour.
4. Heat about 1/2 inch of oil in a large skillet over medium heat.
5. Carefully place the fish cakes in the hot oil, being careful not to overcrowd the pan.
6. Fry for 3-4 minutes per side, or until golden brown and cooked through.
7. Remove the fish cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
8. Serve hot with tartar sauce, lemon wedges, or even a dollop of brown sauce.

Chef's Notes & Substitutions:

• Cod/Haddock Substitution: You can use other flaky white fish like pollock or haddock. Even salmon works in a pinch!
• Potato Substitution: Sweet potato can be used for a slightly sweeter flavour.
• Onion Substitution: Shallots offer a milder flavour.
• Fresh Parsley Substitution: Dried parsley can be used, but use about 1 tablespoon instead of 1/4 cup.

There you have it! A little taste of Halifax, brought to you by your favourite FreaK Chef. Give these a try and let me know what you think! Until next time, stay delicious!