Have you ever tasted anything so delicious in your life? Our Bajan fish cakes transports you to the calm yellow sandy beaches of Barbados. Unlike fish cakes you get in England, Bajan fish cakes come with a kick from red pepper and the Famous Bajan Hot Pepper Sauce. The recipe is adaptable depending on how spicy you want it. We have made these using herbs from a outdoor market and dried herbs so you also have a choice there. You also have the option of frying these in a frying or on the stove top – but please be careful if you use this method as the oil might spit.
250g Salt Fish – you can buy this at supermarkets that offer a “World Food Section”. We use “Captain Cook Dry Salted Skinless & Boneless Salt Fish” from ASDA (other supermarkets are available) but you can also use the “Captain Cook Dry Salted Skinless & Boneless Cod fillets”.
1 Onion – Medium size would do
3 Cloves of Garlic – you can add or subtract as many as you want.
1 teaspoon of hot pepper sauce – we use Windmill Hot Pepper Sauce and we normally add 2-3 Teaspoons (we like it hot).
185 g of Plain Flour
2 Tablespoons baking powder
30 g Butter
125 ml Milk
125 ml Water for Batter – This is separate from the water you need in your saucepan in step 1.
Sprig of Thyme, Parsley & Marjoram – I haven’t been able to find the latter so I just use the Marjoram dry herbs. If you don’t want to use fresh Thyme and Parsley then I suggest 1 heap teaspoon of dried Thyme and Parsley.
Some Black Pepper and Salt – be generous!
2-3 Spring Onions
Step 1 ~
In a saucepan (a big one) add enough water to cover the fish bring to boil. Add your Salt Fish and leave it to boil for around 5 minutes, keep an eye out that this doesn’t over boil. Pour the water out and add fresh water again to cover the fish. Let this boil for 30 minutes, again keep an eye out that it doesn’t over boil or that the water dries up. If the water dries up add more water.
Don’t forget to put the extractor fan on and crack a window, keeping the door closed might be wise too.
Step 2 ~
While your fish is boiling finely chop your onion, garlic, spring onion and sprigs of herbs if you are using them. Chop your pepper too, taking out the seeds.
It’s wise to use gloves from this point forward.
Step 3 ~
30 Minutes are up! Drain off the water , keeping it in a sieve for a few minutes, we want to make sure all the water is drained, and then transfer the fish to a bowl. Flake the fish by using a fork or your hands to pull the fish into tiny pieces.
Step 4 ~
Add all your ingredients to a bowl and mix to your hearts content (very vigorously), you want a nice thick batter to form.
Step 5 ~
Once you have your batter, make some little balls and deep fry them, the batter makes about 12 or more depending on how big you want them. To deep fry you want to fill a big saucepan with oil about 1/3 and put it on a medium heat. Wait for the oil to warm up, to check you can use 1/4 of a teaspoon of batter to see if it crisps or a temperature probe (it should be 170oC).
Step 6 ~
Once a lovely golden colour, take out and let cool for a few minutes. Once cooled, sit back and enjoy a small taste of the Caribbean. These pair well with Rum Punch, Fruit Punch, Rum and a side of Hot Pepper Sauce.