Bajan fish cakes
Bajan fish cakes, from above
Non vegBarbados

Bajan fish cakes

Salt fish fritters with herbs and pepper, fried golden. Barbados' favourite party bite.

50 minTime
23 gProtein each
mediumSpice
12hPlan ahead. Soak for 12 hours first; the 50 minutes come after.
Party bites1 chapter · 1 min read

Make it your way

Grandma's wayBajan salt fish cakes.
The original
334kcalsame
23 gproteinsame
1 gfibresame
50minutessame

Bajan fish cakes.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Dried salted fish200 g salt cod or dried fish, soaked
Maida (all-purpose flour, plain flour)1⅔ cups
Baking powder1½ tsp
Onion½, finely chopped
Spring onion (green onion, scallion)2, chopped
Dried thyme½ tsp
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)a little, minced
Flat leaf parsleychopped
Water1 cup
Cooking oil (vegetable oil)absorbed, for frying
Black pepper½ tsp

Method

4 steps
  1. 1Soak the salt fish overnight, boil 10 minutes in fresh water, drain and flake finely.
  2. 2Mix maida and baking powder, then fish, onion, spring onion, herbs, pepper and water into a thick batter.
  3. 3Drop spoonfuls into hot oil and fry until golden and puffed.
  4. 4Drain and serve hot with pepper sauce.
Serve it like this

Serve hot in a basket with Bajan pepper sauce or a lime mayo dip, and tuck a couple into a bun.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bajan fish cakes: a bread or rice, a side, something to drink and something sweet.

With a main Paneer steak with pepper sauce30 min
On the side Macaroni pie60 min
On the side Coconut chutney10 min
To drink Kokum sharbat25 min
To drink Sweet lassi10 min
Something sweet Coconut drops45 min
Sign up to send it to your cook