The holidays around my house always meant that my Dad would make Bajan Fish Cakes. They would be for guests, but we were allowed to have a few. My attempts to request them at other times during the year were sadly unsuccessful. As an adult, when visiting Barbados, I order fish cakes whenever I see them on the menu. Most restaurants are stingy with the fish part of the equation though. I asked my Dad for the recipe – but he’s a “little of this… little of that…” kind of cook so I worked on it a bit and found this recipe has the right balance of fish to batter and the fish cakes come out with a slightly chewy center and crispy crust.
You Need These in Your Life:
- 1 pound salted cod
- 2 cups flour
- 3 teaspoons baking powder
- 7-8 spring onions, chopped
- 2 sprigs of thyme
- 1-3 tablespoons bajan hot pepper sauce
- 1 egg, lightly beaten
- ⅛ teaspoon black pepper
- 1½ cups milk
- 1½ tablespoons butter, melted
- Oil for frying
- Fill a stock pot with water and boil saltfish, then drain.
- Repeat step one a second time if saltfish still too salty for your liking.
- In a large bowl, whisk baking powder in flour to combine well.
- Add onion, thyme, hot sauce, egg, pepper, milk and melted butter and stir until incorporated.
- Break apart saltfish with a fork into small chunks and flakes.
- Fold saltfish into batter.
- In a frying pan, heat oil.
- Drop tablespoons of batter into the oil and fry until golden brown.
- Remove cakes to paper towel lined plate to drain.
- Serve warm.
Give Them A Dunk:
These Bajan Fish Cakes are delicious by themselves. However, if you fancy something to dip them in, there are a few options. Three dipping sauces that I’ve found to be tried and true are sriracha mayo, garlic aioli, or a tartar sauce.
If you’re looking for something great to serve at your next football party or holiday gathering consider these “betcha can’t eat just one” Bajan Fish Cakes.
Servings: 3 Fish Cakes Per Serving
Calories Per Serving: 130
P.S.
