Crispy golden salt fish fritters seasoned with scotch bonnet and herbs — a classic Barbadian breakfast and street snack.
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.
Serves 4
Boil soaked salt cod 10 minutes. Drain, cool, and flake finely removing all bones.
Combine flour, egg, herbs, scotch bonnet, and enough water to form a thick batter. Fold in flaked fish.
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.
Serve immediately with pepper sauce or tucked into a roll.
Everything you need to plan your week — free
Cook this hands-free
Get AI meal plans, step-by-step cooking mode, and your saved recipes in the free Bento app.
Soak salt cod for 24 hours, changing water twice, to reduce saltiness.
Test one cake first to check seasoning before frying the batch.
Keep finished cakes warm in a low oven while frying in batches.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add grated sweet potato to the batter.
Use fresh white fish for a milder version.
Bake at 200 °C for a lighter result.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten fresh. Reheat in an oven or air fryer; microwave makes them soggy.
Salt fish arrived in Barbados as preserved protein traded from North America during the colonial era and became a staple ingredient in Bajan cooking, most prominently in these beloved fritters.
Yes — refrigerate the batter up to a day before frying.
Drop a tiny bit of batter in — it should sizzle and rise immediately.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (180g / 6.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →This recipe is featured in the following curated guides:
Join the conversation
Sign in to leave a comment and save your favourite recipes
Everything you need to plan your week — free
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
