Crispy Fish Cakes with Sharp Mustard and Pickled Onion

Crispy pan-fried cakes of flaked salt cod and buttery mashed potato, served with sharp mustard and pickled onion. They call back to Salt Wind on the Fish Flakes, when stages rang with knives and cod became coin on fog-bitten Newfoundland shores.

Serves 4

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Ingredients

• 12 ounces salt cod
• 3 medium russet potatoes
• 1 medium yellow onion
• 1 1/2 cups cracker crumbs
• 3/4 teaspoon black pepper
• 1 large egg
• 3 tablespoons butter
• 1/4 cup yellow mustard
• 1 small red onion
• 1/3 cup white vinegar

Instructions

1. 1Soak the salt cod overnight in cold water, changing twice; simmer in fresh water 12 minutes, drain, and flake finely.
2. 2Boil the peeled and quartered potatoes until soft, about 15 minutes; drain and mash thoroughly with butter.
3. 3Finely chop the yellow onion and cook in butter until translucent; combine with the flaked cod, mashed potatoes, cracker crumbs, black pepper, and the egg; mix until a firm mixture forms.
4. 4Shape into 8 patties, coat each in the remaining cracker crumbs, and chill 10 minutes.
5. 5Heat the remaining butter in a heavy skillet over medium heat; fry the cakes 4 minutes per side until deep golden and crisp.
6. 6Thinly slice the red onion, toss with the white vinegar and black pepper, and let stand 10 minutes; serve the hot fish cakes with sharp mustard and the quick pickled onion.