My good friend Anita invited me to her recent birthday bash and I was so blown away by these fishcakes, I begged her to blog them. So here they are in all their delicious glory.
Bajan Fishcakes have been sampled, cooked and eaten in every self respecting Barbadians home, and, being of Barbadian heritage, these little beauties have been our family ongoing staple often enjoyed at parties and as a Good Friday must.
Found sold by street vendors through to luxury hotels, if you want to taste Barbados this is the way to do it!
TIP If you can’t take the heat, replace the Scotch bonnets with medium red chillies.
Serves 20 people (five each)
- 600g of boneless, skinless salted cod
- 2 large spring onions
- 1 bunch of thyme
- 2 scotch bonnet peppers. These are very hot, DO NOT touch face or eyes, after handling wash hands thoroughly
- 2 large cooking onions
- 1 teaspoon of baking powder
- 3 tbsp of all purpose seasoning
- 3 tbsp coarse black pepper
- 2 large eggs beaten
- 1/2 cup of milk
- 400g of self raising flour
Vegetable oil for frying
For dipping sauce:-
2 tbsp salad cream
3 tbsp of ketchup
A squeeze of fresh lemon
A pic of black pepper
A splash of champagne (or any other sparkling white)
Start by boiling, in 6 cups of water for 4 minutes, your salted cod. Pour out the water and boil a second time for 3 minutes. Drain then use a fork to break up the fish.
Place all of the ingredients into a bowl then blend with a soup stick for one minute.
Heat a large heavy pan/dutch pot half full of vegetable oil to a medium heat.
Using a teaspoonful of batter for each fishcake, drop carefully into the oil.
You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked. Remove when golden
Drain on paper towels.
Combine dipping sauce ingredients in a small bowl, serve with fishcakes and watch them disappear.
Watch as our Alexander cooks them with his Dad ready for Good Friday… >>>>> VIDEO HERE