Discovering the Artisanal Street Food at Oco Conques Table 16

As I walked into Oco Conques Table 16, I was greeted by a friendly face who introduced himself as Grandma. He had taken street food to an artisan level, and I was excited to see what he had in store for me. According to Grandma, his cod cake recipe is 432 years old, although he jokingly mentioned that the original recipe was handed over to him at 400 years old. This rich history of the dish is evident in every bite.

Grandma began by cooking the potatoes, which he paired with persnip and onion. He poached the cod separately to ensure it retained its delicate flavor. Newfoundland-style cod is renowned for being "king" in the region, and Grandma insisted that Americans shouldn't try to replicate this without understanding the culture behind it. I couldn't help but chuckle at his lighthearted jab.

As we worked on preparing the dish, Grandma shared with me his unique approach to incorporating cod into a savory recipe. Unlike other winter savories, which have a woodier flavor, Newfoundland's version has a distinct character that is both familiar and exciting. The magic ingredient in this dish, according to Grandma, lies in its ability to balance flavors without overpowering the natural taste of the fish.

To prepare the cod cake, we mashed cooked potatoes with fresh parsley, salt, and pepper. We then added seasoned flour, egg wash, and panko bread crumbs for a crispy exterior. The breading was dropped into hot oil for four minutes, resulting in a golden-brown crust that added texture to each bite. Grandma served the dish with caper berry mayo, which included pickly brine, fresh herbs, dijon mustard, local honey, lemon juice, and washed ritz crackers.

The combination of flavors in this cod cake is nothing short of genius. The caper berry mayo adds a tangy element that complements the richness of the fish, while the red cabbage slaw, jalapenos, cherry tomatoes, fried Atlantic cupcakes with fresh herbs, and lemon wedge add a delightful crunch and freshness to each bite. Grandma's secret ingredient lies in the caper aioli, which provides an extra layer of acidity and excitement that elevates the entire dish.

As I took my first bite, I was struck by how much it tasted like a fish and chip gnocchi – all the flavors were there, but without being overpowering or fishy. The cod cake had become something greater than its individual components; it was an experience that transported me to another world of culinary delights. Grandma's recipe may be centuries old, but his passion for sharing this beloved dish has made it feel fresh and exciting for a new generation of foodies like myself.

"WEBVTTKind: captionsLanguage: eni'm here to check out a joint where this guy is taking street food to an artisan level this is oco concakes table 16. this is grandma i've never had a cod cake like hers until i tried marks there's a secret recipe that i heard then you can't have it anywhere else newfoundland cupcake recipe this recipe is 432 years old wait wait wait where's the 32 come in because when it was handed off to me it was 400 years old i'm gonna cook the potatoes you come potatoes with the persnip and the onion poach are cod separately newfoundland man where i grew up cod is king in cod we trust do not take our american slogan and rip it off and throw a fish in the middle i thought you guys sold out from us do you have it on a coin uh thank you thank you you don't have it on a coin we're gonna add our cod to our potatoes and melt the butter this here is newfoundland savory it has a very unique flavor and it's less woodier than say a winter savory i was just gonna say that this is one of the magic ingredients add salt and pepper fresh parsley i mash this up all right so these all set up then we're gonna bread them using seasoned flour egg wash and panko bread crumbs drop them in the fryer for four minutes and what are we serving with it's caper berry mayo this i gotta see that's the big caper berry seed pods inside of it and it comes in a pickly brine give these just a quick chop and then i'm gonna throw in all my ingredients mayo sure that's a sweet and condensed milk again yeah dijon it's local honey lemon juice flat leaf italian parsley fresh dill chive and thyme and a little washed or chester shower that's how you get around saying it wrong pepper salt add a little lemon zest give this a quick puree so this is going to be our cod cake plate caper berry mayo we just made a red cabbage slaw jalapenos cherry tomatoes you should have wore a helmet for this one this one's going to blow your mind okay fried atlantic cupcakes some fresh herb caper berries lemon wedge and it's done this is gonna be interesting it's dynamite it's creamy delicate nice amount of crunch to the outside of it it's like a fish and chip gnocchi you can taste the fish but not fishy and the caper aioli is the sleeper here that extra acidity and razzmatazz is what elevates the entire game it tastes pretty fresh for a recipe that only that's exactly what i was going to say so youi'm here to check out a joint where this guy is taking street food to an artisan level this is oco concakes table 16. this is grandma i've never had a cod cake like hers until i tried marks there's a secret recipe that i heard then you can't have it anywhere else newfoundland cupcake recipe this recipe is 432 years old wait wait wait where's the 32 come in because when it was handed off to me it was 400 years old i'm gonna cook the potatoes you come potatoes with the persnip and the onion poach are cod separately newfoundland man where i grew up cod is king in cod we trust do not take our american slogan and rip it off and throw a fish in the middle i thought you guys sold out from us do you have it on a coin uh thank you thank you you don't have it on a coin we're gonna add our cod to our potatoes and melt the butter this here is newfoundland savory it has a very unique flavor and it's less woodier than say a winter savory i was just gonna say that this is one of the magic ingredients add salt and pepper fresh parsley i mash this up all right so these all set up then we're gonna bread them using seasoned flour egg wash and panko bread crumbs drop them in the fryer for four minutes and what are we serving with it's caper berry mayo this i gotta see that's the big caper berry seed pods inside of it and it comes in a pickly brine give these just a quick chop and then i'm gonna throw in all my ingredients mayo sure that's a sweet and condensed milk again yeah dijon it's local honey lemon juice flat leaf italian parsley fresh dill chive and thyme and a little washed or chester shower that's how you get around saying it wrong pepper salt add a little lemon zest give this a quick puree so this is going to be our cod cake plate caper berry mayo we just made a red cabbage slaw jalapenos cherry tomatoes you should have wore a helmet for this one this one's going to blow your mind okay fried atlantic cupcakes some fresh herb caper berries lemon wedge and it's done this is gonna be interesting it's dynamite it's creamy delicate nice amount of crunch to the outside of it it's like a fish and chip gnocchi you can taste the fish but not fishy and the caper aioli is the sleeper here that extra acidity and razzmatazz is what elevates the entire game it tastes pretty fresh for a recipe that only that's exactly what i was going to say so you\n"