Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Canadian recipe for dried cod pancake
History
European fishermen landed on the Canso Islands of Nova Scotia in the 1500s. At that time, they built temporary shelters, wharves and vineyards along the coastline. The goal was to be able to take advantage of the abundant cod stocks nearby.
Dried and salted fish were delivered to markets in Europe, America and the West Indies, in return for goods of various kinds. In the early days, the Canso fishery produced over five million fish in a single season. As for the workers on land, the fishermen, the soldiers and the merchants, they all lived and worked side by side. No doubt, these fish cakes were most often served in Canso homes of the time. It provided the energy men needed for their day's work. Currently, these pancakes remain a popular dish in the region.
Ingredients :
- 1 onion, chopped
- 1 or 2 tbsp. tablespoon of butter, bacon or pork fat
- 2 cups potatoes, cooked and mashed
- 1 cup dried cod, cooked and flaked (or frozen fillets)
- ¾ of tsp. teaspoon of salt
- ¾ of tsp. teaspoon ground black pepper
- ½ cup flour for flowering
Preparation :
Let's talk about serious things. Start by sautéing the chopped onion in butter or fat until golden brown. Then put the mashed potatoes in a large bowl, and add fish and sautéed onions. Move on to sanitation: salt and pepper of your choice. Then you can mix everything together.
You will now make balls with the mixture and then flatten them into patties. Start to flour the pancakes and fry them in butter over medium heat, until you get golden brown pancakes.
You can serve your patties immediately or keep them in a warm oven until ready to serve.
For a crispier result, you should note a few points. If you find that the mixture is too wet, do not hesitate to add ½ cup of bread crumb cubes. You can also replace them with plain mashed potatoes.
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