Salt Fish Halifax

Preparation info

  • There’s enough here to Serve

    3 or 4

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s a recipe from the Nova Scotia Department of Fisheries. The official version calls for salt cod, but any good salt fish will do.


  • 1 pound salt cod
  • 2 cups mashed potatoes
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped fresh parsley
  • ¼ cup grated cheddar cheese
  • 1 teaspoon black pepper
  • cooking oil
  • dry bread crumbs


    Freshen the fish by soaking it overnight in cold water. Change the water once or twice if convenient. Simmer the fish in a little water for 10 or 15 minutes, until it flakes easily when tested with a fork. Drain the fish and flake the flesh off the bones. Mix the fish flakes, mashed potatoes, chopped onion, parsley, cheese, and pepper. Form the mixture into patties. Roll each patty in bread crumbs. Heat about ¼ inch of oil in a skillet and fry the cakes for 2 or 3 minutes on each side, or until golden brown.