Jerrie Mock Cookbook Recipe 2: Fish Cakes, a Bermudian Delight

The first stop along Jerrie’s journey around the world was Bermuda – straight through the Bermuda Triangle on her first flight over the water. She was grounded in the country for several days, waiting out terrible weather, and so she was able to experience some of the delightful dishes of Bermuda.

About to take off for Bermuda from Columbus, Ohio, March 19, 1964

One of the main staples of the Bermuda diet is fish. So, it only seems natural that a tasty fish cake would be among their primary recipes. I found several mentions of the ingredients used in recipes but the recipes I actually found didn’t include many of the ingredients most mentioned in the “authentic recipe” descriptions.

So, to create this fish cake, I had to get a little creative and figure things out.

When I served it, within the first bite, my husband declared it amazing. I took my first bite and agreed – shocked, in fact, at how delectably delightful the Bermuda fish cakes are.

Hopefully you and yours will enjoy this recipe as much as we do.

Ingredients for Fish Cakes:

  • 2 1/2 cups fresh made mashed potatoes
  • 1 cup blanched peas
  • 1 pound cod fish
  • 3 garlic cloves, minced
  • 8 strips of crisp bacon, crumbled
  • 1 large egg
  • 1 small white onion, chopped finely
  • 1/4 tsp ground black pepper
  • 1/4 tsp thyme leaves – not ground
  • 2 tbsp parsley, chopped finely
  • Gluten-free 1-to-1 flour
  • Cooking oil

Directions for Fish Cakes:

  1. Cook the cod – in water – in a skillet. (Not boiling.)
  2. Flake the cod with a fork once it is tender and falling apart. Drain any liquid.
  3. Mix together the flaked cod with the other ingredients – minus oil and flour – in a large mixing bowl.
  4. In separate bowl, sprinkle a thick layer of gluten-free flour.
  5. Ball some of the fish and potato mix with your hand/a spoon. Place in floured bowl.
  6. Flatten the ball into a patty and thoroughly coat all sides with the flour.
  7. Repeat with all the mix. It should make between 10 and 12 fish cakes.
  8. In a skillet – cast iron, if you’ve got it – heat up a generous amount of olive oil.
  9. Once the oil is hot, place floured patties into oil and cook until brown.
  10. Flip the patties and thoroughly brown on other side.
  11. Flip patties and let cook for another minute or to solidify the center of the fish cakes.
  12. Repeat with all patties.
  13. Serve hot.

Tips for Making and Serving the Bermuda Fish Cakes:

  1. Make the patties thicker, rather than thinner, to help the fish cakes stay together better. But make sure they are cooked all the way through, or they’ll fall apart.
  2. Make sure the oil is actually hot before you start cooking. If it’s not hot enough, the patties won’t brown properly and will fall apart, rather than cook all the way through.
  3. We love eating these with cocktail sauce and on homemade gluten-free bread. I’ve provided the super simple cocktail sauce we use below.
  4. Squeeze a little fresh lemon over the fish cakes to add a zesty zing.

Ingredients for Cocktail Sauce:
  • 1/4 cup ketchup
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 1/2 tsp Italian seasoning

Directions for Cocktail Sauce:

Mix ingredients together thoroughly.

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