Yankee Fish Cakes


Prep time6 hours
RegionNew England


Yankee Fish Cakes

This New England favorite is a classic accompaniment to Baked Beans. It's easy to make, and the uncooked mixture stores well for a few days, so you can easily make multiple meals from one recipe.

I searched through many recipes to find one that would have satisfied my mother-in-law, who was old Yankee on both sides back to the 17th century. This recipe is simple, so it relies on ingredients and technique. I used white boiling potatoes (not Russets), and frozen salt cod from my local fishmarket (not the kind that comes in a box).


1lbboiling potatoes (boiled, peeled, and mashed)
1lbSalt Cod
1eaEgg Whites


  1. Sloak the salt cod some hours, at least overnight, changing the water a few times until it no longer tastes salty.
  2. Boil the potatoes in their skins, then remove the skins and mash the potatoes.
  3. Simmer the freshened cod for 5-10 minutes, until it is cooked and it flakes easily.
  4. Combine the flaked fish into the potatoes. Mix well, and add the egg white. It's OK to use an electric mixer.
  5. Cover the mixture and refrigerate for a few hours to let the flavors mingle.
  6. Form into patties and fry in hot fat for 5 minutes on each side, until nicely golden-brown.
  7. Serve hot.
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