Name: How to make Bajan Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 30
Cuisine: Caribbean
Ingredients: 400 grams Salted Cod; 200g All-Purpose Flour; 1 1/2 teaspoon Baking Powder; 1 Egg; 1 Tablespoon Green Seasoning; 250 ml Water; 750-1000 ml Frying Oil

Three pieces of Bajan Fish Cakes in a plate

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 vessel for dunking into your favorite local condiment, especially pepper sauce.

Equipment Needed

Cooling Rack

Deep Fryer

Digital Food Kitchen Scale

Fork

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

Ingredients

400 grams Salted Cod
200g All-Purpose Flour
1 1/2 teaspoon Baking Powder
1 Egg
1 Tablespoon Green Seasoning
250 ml Water
750-1000 ml Frying Oil

Instructions

Prepare the salted cod by boiling it in a medium-sized pot for 10-15 minutes.

Remove the fish from the heat, then strain it and discard the saltwater.

Repeat steps 1 and 2 three times; This makes sure to remove all the excess salt from the fish.

With the last discard of saltwater, give the fish a final rinse before placing it into a bowl.

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.

In a separate bowl, beat the egg with the green seasoning and set it aside.

In a separate bowl, add the flour and baking powder and mix thoroughly.

Add the egg, green seasoning, dry mix into the bowl with the fish flakes, and stir to create a thick batter.

Slowly add a little 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.

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.

Prepare a heavy pan or deep fryer with the oil and heat to 375 C/190 F degrees.

Remove the batter from the fridge and use a teaspoon for small cakes' tablespoon for larger cakes. Scoop up the batter and drop a few dollops into the hot oil.

Allow to fry for 3-5 minutes or until the cakes are golden brown.

Be sure not to overcrowd the pot by making sure there is enough room for the fishcakes to move around freely while frying.

Remove from the oil when ready and place onto the cooling station.

Continue frying the fish cakes until you have finished all the batter.

Allow the fish cakes to cool until warm to the touch before eating.

Serve on a tray with a selection of dipping sauces.