Bajan Fish Cakes

About This Recipe

Bajan Fish Cakes are the island's most beloved snack — crunchy on the outside, fluffy and fragrant within, and fiercely seasoned with scotch bonnet pepper, chives, and thyme. Made from salt cod bound in a lightly spiced batter, they are deep-fried to golden perfection and eaten hot, often tucked into a salt bread roll for the classic 'bread and two' breakfast combination found at rum shops and roadside vendors across Barbados.

Ingredients

Serves 4

• 250 gsalt cod, soaked overnight and flaked
• 1 cupplain flour
• 1egg
• 1scotch bonnet, finely minced
• 3 tbspchives and thyme, chopped
• oilfor deep frying

Instructions

1. 1

   Prepare salt fish

   Boil soaked salt cod 10 minutes. Drain, cool, and flake finely removing all bones.

2. 2

   Make batter

   Combine flour, egg, herbs, scotch bonnet, and enough water to form a thick batter. Fold in flaked fish.

3. 3

   Fry

   Heat oil to 175 °C. Drop spoonfuls of batter into oil and fry 3–4 minutes per side until deep golden. Drain on paper towels.

4. 4

   Serve hot

   Serve immediately with pepper sauce or tucked into a roll.

Variations

• •

  Add grated sweet potato to the batter.

• •

  Use fresh white fish for a milder version.

• •

  Bake at 200 °C for a lighter result.

Storage

Best eaten fresh. Reheat in an oven or air fryer; microwave makes them soggy.

Frequently Asked Questions