Salt Cod Potato Cakes Recipe – Crispy Golden Fish Cakes with Bacon Jam

Salt Cod Potato Cakes Recipe

This salt cod potato cakes recipe transforms cured salt cod and creamy Yukon gold potatoes into crispy, golden fish cakes topped with rich bacon jam and bright orange zest. Featured on Fish the Dish with host Spencer Watts, this dish blends traditional preserved fish techniques with modern comfort food flavours, creating a hearty seafood recipe that is both rustic and refined.

The Inspiration

Salt cod has been a staple ingredient in coastal cuisines around the world for centuries, prized for its long shelf life and deep, savoury flavour. This recipe takes that tradition and reimagines it in a comforting, approachable way by combining flaked salt cod with mashed Yukon gold potatoes, fresh herbs, and aromatics.

Spencer Watts builds layers of flavour by gently poaching the cod in milk with garlic, bay leaf, and parsley, which softens its saltiness and enhances its delicate texture. The addition of sautéed garlic, shallots, and chilies brings warmth and depth, while the crispy breadcrumb coating creates a satisfying contrast. Finished with sweet and smoky bacon jam and citrusy orange zest, these potato cakes strike a perfect balance between rich, savoury, and bright flavours.

Ingredients

• 1/2 lb (225 g) Skinless, boneless salt cod, rinsed
• 1 cup (250 ml) Milk
• 2 Tbsp (30 ml) Parsley, chopped
• 1 Bay leaf
• 8 Garlic cloves
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 Large shallot, minced
• 1 tsp Dried red chillies
• 1 Tbsp (15 ml) Extra-virgin olive oil
• 1 Large egg yolk
• 4 Tbsp Butter
• 1 ½ cups (375 ml) Fine breadcrumbs
• ½ cup (125ml) Parmesan (mix in with breadcrumbs)
• 1 cup (250 ml) All-purpose flour
• 5 Tbsp Vegetable oil, for frying
• 2 Large eggs
• Bacon jam
• Orange zest for garnish

Methods

• In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times over that time frame.
• Place milk, 1 Tbsp of the parsley, bay leaf, and three cloves of garlic, smashed, into a deep pan. Drain the salt cod from the water and pat dry.  Place the cod in the pan so that it is mostly submerged in the milk. Simmer over low heat for 20 minutes, until the fish flakes with a fork.
• Cook your potatoes in salted boiling water.
• Mash cooked potatoes to a coarse mash.
• Mince remaining 5 cloves of garlic and place in a pan with minced shallot, chilies in a pan with oil.   Cook until softened.
• Add garlic and shallots and chilies to the mashed potatoes.
• Add butter and cod to the mixture and stir to combine. Add a splash of the milk the cod was cooked in.
• Add egg yolk to bind ingredients together. Stir mixture until blended. Scoop out to a baking sheet lined with parchment paper, and spread with a spatula. Sprinkle some breadcrumbs, and parmesan over top.
• Refrigerate the mixture until chilled, at least 30 minutes.
• Preheat the oil to 375 ° F/190 °C
• Place chilled mixture into a bowl, add remaining chopped parsley and stir to bring all the ingredients together.
• Whisk two eggs in a bowl.
• Put flour in one shallow bowl, and breadcrumbs in another. Coat hands with flour and form into 1 inch cakes with chilled cod mixture. Dredge the cakes in flour, dip them in the beaten eggs, and coat with the breadcrumbs.
• Working in 2 batches, fry the cod cakes over high heat, turning once or twice until golden all over (about 4 minutes). Drain on paper towel-lined plate. Season lightly with salt once removed from the oil.
• Transfer to a platter and top with store bought bacon jam. Garnish with orange zest.

Serving Suggestions

This salt cod potato cakes recipe is perfect as a hearty appetizer, brunch dish, or comforting dinner. Serve the cakes warm on a platter topped with spoonfuls of rich bacon jam, which adds smoky sweetness that pairs beautifully with the savoury fish. A sprinkle of fresh orange zest brightens the dish and cuts through the richness of the fried coating.

For a more complete meal, serve alongside a crisp green salad, pickled vegetables, or roasted seasonal greens. These potato cakes also pair well with aioli, lemon wedges, or tartar sauce for dipping. For drinks, a dry white wine, crisp cider, or light lager complements the salty, savoury flavours and fried texture.

Final Thoughts

This salt cod potato cakes recipe is a celebration of tradition and comfort, transforming humble preserved fish into a crispy, flavour-packed dish that feels both rustic and refined. The combination of creamy potatoes, flaky cod, and crunchy coating creates a perfect textural balance, while bacon jam and citrus zest elevate every bite.

Spencer Watts brings classic techniques into a modern kitchen setting, showing how simple ingredients can be transformed into a restaurant-quality dish with thoughtful layering of flavours. Whether served as an appetizer or main course, these potato cakes deliver warmth, richness, and unforgettable flavour.