Captain Duarte's Salt Cod Cakes Recipe

Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours rinse in cold water and cut into 3-inch sections.

Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until the potatoes are tender and the cod flakes easily with a fork about 20 minutes. Drain and allow to cool for 10 minutes.

Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning pepper and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces and roll in the flour. Press between your palms to flatten slightly.

Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides about 3 minutes per side. Drain on a paper towel-lined plate.