Appetizers
Bajan Fish Cakes
Ingredients
- - 300 g (10 oz) boneless salted cod, soaked overnight
- - 200 g (1 1/2 cups) plain flour
- - 1 tsp baking powder
- - 1 onion, finely chopped
- - 2 spring onions, finely chopped
- - 2 cloves garlic, minced
- - 1 tbsp fresh parsley, chopped
- - 1 tsp fresh thyme, chopped
- - 1/2 hot pepper, finely chopped
- - 1 egg
- - 200 ml (3/4 cup) water
- - 500 ml (2 cups) vegetable oil, for frying
Method
- Drain the soaked saltfish, cover with fresh water and simmer for 15 minutes. Drain, cool and flake finely, removing any bones.
- Mix the flour and baking powder in a large bowl. Stir in the flaked fish, onion, spring onion, garlic, parsley, thyme and hot pepper.
- Beat the egg with the water and stir into the dry mixture to form a thick, scoopable batter.
- Heat the oil to 170°C (340°F) in a deep pot.
- Drop tablespoons of the batter into the hot oil and fry in batches for 3-4 minutes, turning once, until deep golden and cooked through.
- Drain on paper towel and serve warm with pepper sauce.
Introduction: Golden, herb-flecked fish cakes are a fixture of Bajan gatherings, church fêtes and Friday-night fish fries.
Cultural Background: Golden, herb-flecked fish cakes are a fixture of Bajan gatherings, church fêtes and Friday-night fish fries. Made from salted cod bound with a light batter and packed with fresh herbs and scotch bonnet, they reflect the same salt-fish provisioning history as saltfish and bakes, reshaped into a shareable, party-ready bite.
Tips: Taste the flaked fish before adding extra salt — soaked saltfish still carries plenty of seasoning. Keep the batter thick rather than runny so the cakes hold their shape in the oil.
Variations: Replace saltfish with well-drained sautéed sweetcorn and seasoned pumpkin for a vegetarian fritter. Add a pinch of turmeric for a golden interior colour.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a hot oven or air fryer for 5-6 minutes to restore crispness.
Nutrition: Approx. 190 kcal, 9 g protein, 22 g carbohydrates, 8 g fat per fish cake.
FAQs:
Q: Can fish cakes be frozen?
A: Yes — freeze cooked and cooled cakes flat, then reheat from frozen in the oven.
Q: Why are my fish cakes oily?
A: The oil was likely not hot enough, so the batter absorbed oil before it could seal.