Bajan Fish Cakes
These Barbadian fish cakes are crisp on the outside and fluffy inside, made with flaked salted cod in a seasoned batter and fried until deeply golden. They are a favorite street snack and are especially good served hot with lime and pepper sauce.
Prep
25m
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 250gSalted Cod
Poaching
- 1lWater
Batter
- 200gAll-Purpose Flour
- 8gBaking Powder
- 80gOnion (finely chopped)
- 15gFresh Parsley (finely chopped)
- 1pcsScotch Bonnet Chili (finely chopped)
- 2gSalt
- 1gBlack Pepper
- 220mlWater
Frying
- 700mlVegetable Oil
Serving
- 1pcsLime (cut into wedges)
- 20mlHot Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the salted cod, place it in a saucepan with the water, and simmer until tender and 63°C (145°F).
- 02
Drain the salted cod, let it cool slightly, then remove any bones and flake it finely.
- 03
Combine the all-purpose flour, baking powder, salt, and black pepper.
- 04
Stir in the onion, fresh parsley, and scotch bonnet chili, then fold in the salted cod.
- 05
Add the water gradually, mixing until you have a thick, spoonable batter.
- 06
Heat the vegetable oil in a deep pot to 180°C (350°F).
- 07
Drop spoonfuls of batter into the hot vegetable oil and fry until the fish cakes are puffed, deep golden, and cooked through.
- 08
Drain well and serve hot with the lime and hot sauce.
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