Fried Bajan Fish Cakes Recipe!

Crispy Fried Bajan Fish Cakes

Experience the vibrant flavors of Barbados with these delightful Fried Bajan Fish Cakes. These golden, crispy treats are made by combining flaked salted codfish with a blend of flour, aromatic onions, zingy Bajan pepper sauce, and more, then deep-frying to perfection. Perfect as an appetizer or snack, these fish cakes are sure to transport your taste buds to the Caribbean.

Ingredients

🧂 1 cup All-Purpose Flour
🧅 1 small onion, minced
🐟 ½ lb BOSN Skinless & Boned Salt Cod Fillets, flaked
🧄 1 shallot, minced
🌶 1 tbsp Bajan Pepper Sauce
🥄 1 tsp Baking Powder
🥚 1 egg, lightly beaten
💧 1 cup Water (optionally, use melted butter and milk instead as per recipe in the description)
🧂 Salt, to taste

Instructions

1- Prepare the Dry Ingredients:

In a large clear glass mixing bowl, combine 1 cup of flour and 1 tsp of baking powder. Mix them well with a wooden spoon.

2- Create the Batter:

Make a well in the center of the dry mixture. Pour in the lightly beaten egg and 1 cup of water (or the alternate melted butter and milk if following the description).
Gently whisk the liquids in the well with a fork, gradually incorporating the surrounding dry ingredients until a thick batter forms.

3- Incorporate Aromatics and Fish:

Add the minced onion, minced shallot, flaked salted codfish, and Bajan pepper sauce into the batter. Season with a pinch of salt to taste.
Stir the mixture thoroughly until all components are evenly distributed and a homogenous batter is achieved.

4- Heat the Oil:

In a deep pot or saucepan, heat cooking oil on an electric hot plate to around 350°F (180°C) as per the overlay or 375°F (190°C) as per the written description.

5- Fry the Fish Cakes:

Using an ice-cream scoop, portion out balls of the batter, roughly 1-2 oz each. Carefully drop them into the hot oil.
Fry for approximately 3-4 minutes, flipping halfway through to ensure even browning, or until they are golden brown and crispy.

6- Drain and Serve:

Remove the cooked fish cakes from the oil using a slotted spoon and let them drain on absorbent paper towels.
Serve the fish cakes hot, in a basket lined with paper, with a side of Bajan Hot Pepper Sauce for dipping.

Prep Time: 10 minutes
Cook Time: 5-7 minutes per batch
Total Time: Approximately 15-20 minutes
Servings: Approximately 4 servings
Equipment: Clear glass large mixing bowl, Wooden spoon, Fork, Measuring cups and spoons, Small ingredient bowls, Ice-cream scoop, Deep pot/saucepan, Electric hot plate, Slotted spoon/skimmer, Absorbent paper towels, Serving basket, Small serving bowl