Naheilia Lewis
Kitchen Masters 2022 Cohort
Bajan Fish Cakes Recipe
Fish cakes are a traditional Barbados breakfast dish. They may be eaten on their own or served with delicious sweet bakes. For those on the go , the preferred way of enjoying fish cakes is sandwiched in a "salt bread", this is known as a "bread and two".Fish cakes are also a favourite appetizer at restaurants and finger food at cocktail parties.
Equipment
- 1 Oven
- 2 Mixing Bowl
- 2 Pot
Ingredients
- 3/4 lb Salt cod
- 1 cup Flour
- 1 tsp Baking Powder
- 1 1/2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Chopped herbs such as chives, parsley, thyme or marjoram
- 1/8 tsp Bajan pepper sauce (or any hot sauce)
- 1 Egg (beaten)
- 1 cup Water
Instructions
- Take the salt cod, place it in a deep pot and cover it with water. Bring the pot to a boil to loosen and dissolve some of the salt clinging to the fish. Strain the cod out of the water and repeat the process. After boiling a second time, the salt cod should be flaky, tender, and not too salty. Cool the cooked cod, then use a fork and break up the fish into small pieces.
- In a separate bowl, mix together the flour, baking powder, minced garlic, onion, and herbs. Add the flaked fish to this mix and properly mix it in with your hands. Make sure the fish isn’t hot and has had a chance to cool so the flour won’t clump.
- Add the water, beaten egg, and pepper sauce to the bowl as if you are making pancake batter and mix the batter with a wooden spoon until no clumps are left. The fish cake batter will be fairly thick.
- Using a small portable deep fryer (affiliate), or a pot with two inches of heated oil in it works best for frying these fish cakes. You want to be able to let the fish cakes float and not stick to the bottom of the pot while cooking. A word of caution when using hot oil in a pot and not a deep fryer. It’s important not to over heat the oil as it may combust if heated to high. Hot oil can easily splash and burn you as well, so use caution. It’s best to keep it on a medium heat setting. If you have a food thermometer try and keep the temperature around 350F.
- Gently scoop and drop tablespoon sized globs of batter into either the deep fryer or heated oil pot. The batter should start to sizzle immediately if it doesn’t, your oil is not hot enough.
- As the Bajan fish cakes cook, gently turn them using a fork or a spoon. Make sure not to splatter yourself with hot oil (oil burns suck!). When the fishcakes are a dark golden brown all around they should be finished. Scoop the fish cakes out of the hot oil with a slotted spoon or a mesh strainer.
- Let the fish cakes sit and drain on a clean cloth or paper towel to absorb excess grease. The fish cakes should ideally be fried right before serving so they can be eaten hot. Skewer the fishcakes with little toothpicks and serve! You can make a simple little dipping sauce by mixing mayo and ketchup with some garlic powder and a drop of hot sauce.
Notes
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