Bajan Fish Cakes

Classic Bakes Editorial Team
Published Date
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Recipe Type
Fish Cakes

Bajan Fish Cakes are a local snack commonly associated with Breakfast or as an appetizer at parties. They are also known as Saltfish Fritters or Saltfish Accra throughout the Caribbean. These fluffy fried morsels are made from a batter of salted cod mixed with fresh local herbs and seasonings to create a mouthful of savory goodness. Fish Cakes are also another excellent vesle for dunking into your favorite local condiment, especially pepper sauce. 

  • 400 grams Salted Cod
  • 200 grams All purpose flour
  • 1 1/2 Teaspoon Baking Powder
  • 1 Egg
  • 1 Tablespoon Green Seasoning
  • 250 ml Water
  • 750-1000 ml Frying Oil
Instructions 0%
  1. Prepare the salted cod by boiling it for 10-15 minutes.
  2. Remove the fish from the heat then strain it and discard the salt water.
  3. Repeat steps 1 and 2 a total of three times, this makes sure to remove all the excess salt from the fish.
  4. With the last discard of salt water give the fish a final rinse before placing it into a bowl.
  5. Using your hands or a fork begin to shred the salt fish taking your time to remove any bones and tasting the saltiness of the flakes.
  6. In a separate bowl beat the egg with the green seasoning and set aside.
  7. In a separate bowl add the flour and baking powder and mix thoroughly.
  8. Into the bowl with the fish flakes add the Egg Green Seasoning and dry mix and stir to create a thick batter.
  9. Slowly add a little bit of water at a time until the batter is slightly thicker than a pancake batter and allow to rest in the fridge until ready to fry.
  10. Prepare your cooling station with a frying drip rack or plate with paper towels for you to place the fishcakes on when you remove them from the hot oil.
  11. Prepare a heavy pan or deep fryer with the oil and heat to 375 C/190 F degrees.
  12. Remove the batter from the fridge and use a teaspoon for small cakes tablespoon for larger cakes scoop up the patter and drop a few dollops into the hot oil.
  13. Allow to fry for 3-5 minutes or until the cakes are golden brown.
  14. Be sure not to overcrowd the pot by making sure there is enough room for the fishcakes to move around freely while frying.
  15. Remove from the oil when ready and place onto the cooling station.
  16. Continue frying the fish cakes until you have finished all the batter.
  17. Allow the fish cakes to cool until warm to the touch before eating.
  18. Serve on a tray with a selection of dipping sauces.

Submit a recipe to Classic Bakes

Have a recipe of your own to share? Submit your recipe here