Bermuda Fish Cakes Recipe & Breakfast

Hey there, fellow food adventurers! Ever dreamt of a breakfast that transports you straight to the sunny shores of Bermuda? Look no further than the incredible Bermuda fish cake recipe! These delightful patties aren't just a meal; they're a taste of island history and a true cultural staple. Imagine waking up to the savory aroma of authentic Bermuda fish cakes, a dish deeply rooted in the island's traditions and local cuisine.
For generations, traditional Bermuda fish cakes have been a beloved part of family gatherings, especially for Good Friday breakfast, often served nestled in a hot cross bun. Made primarily from salted cod and potatoes, these homemade Bermuda fish cakes offer a unique blend of savory flavors and a comforting texture that’s simply irresistible. Whether you're looking for an easy Bermuda fish cake recipe to impress your brunch guests or simply want to explore Caribbean fish cake recipes, this delectable breakfast delight recipe is your ticket to island bliss. Get ready to discover how to make Bermuda fish cakes that are truly unforgettable!

Ingredients

• For the Fish Cakes:
• 2 Large potatoes, cubed (about 1.5 - 2 lbs)
• 2 packs of skinless, boneless salted cod (250g each, or about 1 lb total)
• 2 tbsp Unsalted butter
• 1 Small onion, finely chopped
• 2 tsp Fresh thyme, finely chopped
• ½ cup Fresh parsley, finely chopped
• ½ tsp Ground cumin
• 1 tsp Curry powder (adjust to your taste!)
• ½ tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp All-purpose seasoning (like a creole or cajun blend)
• 1 tsp Black pepper
• 1 Large egg, beaten
• For the Flour Coating:
• ½ cup All-purpose flour
• 2 tsp Old Bay seasoning (or your favorite seasoning salt)

Directions

1. Prep the Salted Cod: First things first, get that cod ready! Place the salted cod in a large pot and cover it with cold water. Bring it to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the fish is tender and flakes easily. If your cod is particularly thick or salty, you might need to drain the water halfway through and refill with fresh cold water, boiling again to reduce the saltiness. Once cooked, drain the cod, let it cool slightly, then carefully flake it apart, checking for and removing any tiny bones or bits of skin. Set the delicious flaked fish aside.
2. Boil and Mash the Potatoes: While your cod is cooling, tackle those potatoes! Cube your large potatoes and place them in a pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until they’re fork-tender (usually 15-20 minutes). Drain the potatoes thoroughly and return them to the hot pot. Mash them until they’re wonderfully smooth and lump-free.
3. Sauté the Aromatics: In a small saucepan, melt the butter over medium heat. Add the finely chopped onion and fresh thyme. Sauté for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent. Let this aromatic mixture cool down a bit before adding it to the fish.
4. Mix the Ingredients: Now for the fun part – bringing it all together! In a large mixing bowl, combine your flaked cod, creamy mashed potatoes, the cooled sautéed onions and thyme, fresh parsley, cumin, curry powder, paprika, onion powder, all-purpose seasoning, and black pepper. Mix everything gently but thoroughly. Give it a taste test and adjust any seasonings to your liking – this is your chance to make it perfect! Finally, crack in the beaten egg and mix until all the ingredients are well combined and the mixture holds together. Cover the bowl and chill the mixture in the fridge for at least 1 hour. This chilling step is super important as it helps the patties hold their shape when frying.
5. Shape and Fry the Fish Cakes: Once your mixture is nicely chilled, it’s time to shape! In a shallow dish, combine the all-purpose flour and Old Bay seasoning for your coating. Take portions of the fish cake mixture (about ¼ cup each) and gently form them into small, flat patties, about ½ inch thick. Carefully dredge each patty in the seasoned flour, ensuring it’s evenly coated. Heat about ½ inch of your preferred cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully place the fish cakes into the pan, making sure not to overcrowd it. Fry for 3-5 minutes per side, or until they’re beautifully golden brown and cooked through.
6. Drain and Serve: Once your Bermuda fish cake breakfast beauties are perfectly golden, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve them hot and enjoy your homemade taste of Bermuda!