Kittitian Fried Fish Cakes

The Quirky Foodster Team

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Servings

Ingredients

Salted cod, soaked overnight and drained — 250 g (9 oz)
All-purpose flour — 150 g (1 1/4 cups)
Baking powder — 1 tsp
Egg — 1
Water — 150 ml (2/3 cup)
Small onion, finely chopped — 1
Garlic, minced — 1 clove
Fresh chives, chopped — 2 tbsp
Black pepper — 1/4 tsp
Oil for frying

Method

Boil the soaked saltfish for 8-10 minutes, then drain, cool and flake finely, removing any bones.
Whisk together flour, baking powder, egg and water to form a smooth batter.
Fold in the flaked fish, onion, garlic, chives and black pepper.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the mixture into the oil, flattening slightly, and fry 3 minutes per side until golden.
Drain on paper towels and serve warm.

Introduction: Golden, herb-flecked fish cakes made from flaked saltfish, a popular island snack and starter.

Cultural Background: Fish cakes are a staple of Kittitian home cooking, traditionally made with salted fish that has been soaked and flaked, then bound with a light batter and fried until crisp. They appear on party trays and as an everyday afternoon snack.

Tips: Taste the fish before adding extra salt, since saltfish already carries plenty of seasoning. Keep fish cakes a similar size so they cook evenly.

Variations: Add finely diced sweet pepper for colour and crunch; a milder version swaps saltfish for cooked flaked white fish with a pinch of extra salt.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a dry pan over medium heat for 2-3 minutes per side to restore crispness.

FAQs:

Q: Can I use canned fish instead of saltfish?

A: Yes, drained canned mackerel or tuna works as a quicker substitute, though the flavour will be milder.

Q: Why soak the saltfish overnight?

A: It removes excess salt used for preservation; skipping this step makes the cakes too salty.