Appetizers
Saltfish Cakes
Ingredients
- - 300 g (10 oz) salted cod
- - 200 g (1 2/3 cups) all-purpose flour
- - 1 tsp (1 tsp) baking powder
- - 1 large egg
- - 150 ml (2/3 cup) water
- - 1 small onion, finely diced
- - 2 cloves garlic, minced
- - 1 small sweet pepper, finely diced
- - 1/2 scotch bonnet pepper, finely minced (seeds removed for less heat)
- - 1 tbsp (1 tbsp) fresh chives, chopped
- - Black pepper, to taste
- - Vegetable oil, for deep frying
Method
- Soak the saltfish in cold water for at least 8 hours, changing the water twice, then simmer in fresh water for 15 minutes. Drain, remove skin and bones, and flake finely.
- In a large bowl, whisk together flour, baking powder, egg and water to form a thick, smooth batter.
- Fold in the flaked saltfish, onion, garlic, sweet pepper, scotch bonnet and chives. Season with black pepper (taste before adding salt, as the fish is already salty).
- Heat oil in a deep pot to 180C (350F).
- Drop tablespoon-sized portions into the hot oil and fry in batches for 3-4 minutes until golden brown and cooked through.
- Drain on paper towels and serve warm.
Introduction: Saltfish cakes are small, deep-fried fritters made from flaked salted cod bound in a seasoned batter, a popular appetizer and snack found at family parties, church fundraisers and roadside stalls across Antigua and Barbuda.
Cultural Background: Saltfish cakes are small, deep-fried fritters made from flaked salted cod bound in a seasoned batter, a popular appetizer and snack found at family parties, church fundraisers and roadside stalls across Antigua and Barbuda. They make efficient use of preserved fish, a resource that has anchored Caribbean cooking since the colonial era, transforming a pantry staple into a crisp, savoury bite that’s easy to share.
Tips: Taste a small piece of the flaked fish before seasoning the batter — saltfish varies in saltiness and may need little or no added salt. Keep fritters small and uniform in size for even cooking.
Variations: A squeeze of lime juice over the finished cakes brightens the flavour. Some cooks add a pinch of curry powder or paprika for colour and warmth.
Vegetarian/Vegan: No authentic vegetarian version exists, as saltfish defines the dish; a vegetable fritter using pumpkin or sweetcorn can be served alongside as a separate item.
Storage: Store cooled saltfish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 180C (350F) oven for 8-10 minutes until crisp; avoid microwaving.
Nutrition: Calories: 240 kcal | Protein: 16 g | Carbohydrates: 24 g | Fat: 9 g | Fibre: 1 g | Sodium: 820 mg
FAQs:
Q: How salty should the batter taste before frying? A: It should taste well-seasoned but not overly salty; the fish itself provides most of the salt. Q: Can these be baked instead of fried? A: Baking will not replicate the crisp exterior; if preferred, bake at 200C (400F) on an oiled tray for 20 minutes, turning once.
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