📝 About This Recipe
A quintessential staple of Barbadian street food, these Bajan Fish Cakes are savory, pillowy clouds of salted cod infused with aromatic herbs and a hint of Caribbean heat. Found at every 'Friday Night Fish Fry' from Oistins to Speightstown, they represent the soul of island snacking. The combination of salted fish, fresh scotch bonnet, and local thyme creates a complex flavor profile that is perfectly balanced by a crispy, golden-brown exterior.
🥗 Ingredients
The Saltfish Base
- 1/2 lb Salted Cod (soaked overnight and shredded)
The Batter
- 2 cups All-purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt (adjust based on saltiness of fish)
- 1 cup Water (plus 2-3 extra tablespoons if needed for consistency)
- 1 large Egg (lightly beaten)
Aromatics and Spice
- 1 medium Onion (very finely minced)
- 3 stalks Green Onions (finely chopped)
- 2 teaspoons Fresh Thyme (leaves only, chopped)
- 3 cloves Garlic (minced into a paste)
- 1/2 pepper Scotch Bonnet Pepper (seeded and minced very finely)
- 1 tablespoon Bajan Seasoning (optional, for authentic depth)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 cups Vegetable Oil (for shallow frying)
Spicy Marie Rose Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1-2 teaspoons Bajan Hot Pepper Sauce (to taste)
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the saltfish by soaking it in cold water for at least 8 hours or overnight, changing the water once or twice to remove excess salt.
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2
Drain the soaked fish and place it in a pot of fresh water. Bring to a boil and simmer for 10-15 minutes until tender. Drain and let cool.
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3
Once cool, use your fingers or a fork to finely flake the fish, ensuring you remove any stray bones or skin.
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4
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
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5
Make a well in the center of the dry ingredients and add the beaten egg and 1 cup of water. Stir gently until a thick, smooth batter forms.
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6
Fold in the flaked saltfish, minced onion, green onions, garlic, thyme, scotch bonnet, and Bajan seasoning. The batter should be thick enough to drop from a spoon, not runny.
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7
If the batter feels too stiff, add the extra tablespoons of water one at a time until the desired consistency is reached.
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8
In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, and lime juice to create the Marie Rose dipping sauce. Set aside in the refrigerator.
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9
Heat about 1 inch of vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
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10
Using two teaspoons, scoop a small amount of batter (about the size of a walnut) and drop it carefully into the hot oil.
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11
Fry the cakes in batches to avoid crowding the pan, which can lower the oil temperature and make them greasy. Fry for 2-3 minutes per side.
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12
Once the cakes are deep golden brown and floating, use a slotted spoon to remove them and drain on a wire rack set over paper towels.
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13
Taste the first cake to check for seasoning and doneness. Adjust the remaining batter with more salt or pepper if necessary.
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14
Serve the fish cakes immediately while hot and crispy, accompanied by the chilled Marie Rose sauce.
💡 Chef's Tips
For the best texture, ensure your oil is at the correct temperature; if it's too cool, the cakes will absorb oil and become heavy. Do not over-mix the batter after adding the flour, or the fish cakes will become tough instead of fluffy. If you can't find salted cod, you can use fresh white fish, but you will need to increase the salt in the batter significantly to mimic the traditional flavor. Always mince your aromatics (onion, pepper, herbs) as finely as possible so they integrate into the batter without creating large chunks that might break the cakes apart. For an extra 'island' touch, add a teaspoon of browning or a dash of turmeric for a deeper golden color.
🍽️ Serving Suggestions
Serve inside a 'Salt Bread' (a local Barbadian roll) to make a 'Bread and Two'—a classic Bajan sandwich. Pair with a cold Deputy or Banks beer to cut through the richness of the fried dough. Serve as an appetizer alongside other Caribbean favorites like plantain chips or conch fritters. Offer a side of extra Bajan pepper sauce for those who crave more heat. Provide fresh lime wedges on the side to squeeze over the cakes just before eating.