Comments on: Haitian Pate – Salt Cod Patties

By: Chef Mireille

Chef Mireille — Tue, 06 Aug 2024 18:27:00 +0000

In reply to Tammy.

that’s so interesting as I only know of Caribbeans, Latin America and Portuguese using it. I’ve never seen it in America unless I am in Caribbean or African markets.

By: Tammy

Tammy — Tue, 23 Jul 2024 17:32:18 +0000

You want to hear something funny? Salt cod used to be ubiquitous in local grocery stores all over the “Twin Tiers” area of NY/PA. You got 8 ounces of salt dried cod packed in salt in a square box at the butcher’s counter. (I haven’t seen one of those boxes in 10 years.) Both of my grandmothers would use salt cod rinsed off and soaked overnight to make codfish gravy over buttermilk herb biscuits. Grandma Mortimer always put red pepper flakes on the table when she served it because Grandpa Mortimer loved to add some heat to his salt cod and biscuits. By the way, I’ve tried your recipe and it’s my go to now for fried fish–except for bluegill fillets dredged in seasoned flour and panfried in butter.

By: Chef Mireille

Chef Mireille — Fri, 08 Dec 2023 03:03:28 +0000

In reply to cc.

Salt cod has a strong flavor that cannot be made into a sweet. However, you can make a fruit based stuffing for the pastry instead if you’d like to make a dessert.