Barbadian Fish Cakes

Experience the vibrant flavors of the Caribbean with these delectable Barbadian Fish Cakes. This traditional Bajan snack blends savory salt cod in a flavorful batter and deep-fries it to golden perfection. Paired with a sweet and tangy brown sugar and mustard tartar sauce, these fish cakes are a delightful appetizer or party snack that captures the essence of Barbadian cuisine.

Ingredients

🐟 1 part Salt Cod, pre-boiled, cooled, and shredded
🌾 2 parts All-purpose Flour
🥄 2 teaspoons Baking Powder
💧 Water, just enough to form a batter
🧅 1 Onion, chopped
🧄 3 cloves Garlic, chopped
🌿 2 tablespoons Dill, chopped
🌶️ 1 Scotch Bonnet Pepper, very finely chopped
🛢️ Cooking Oil for deep-frying (appears to be vegetable oil)

For the Brown Sugar and Mustard Tartar Sauce:
🥄 1/2 cup Mayonnaise
🍬 2 teaspoons Brown Sugar
🌶️ 1 teaspoon Barbadian Pepper Sauce
🍯 1 teaspoon Mustard
🍋 Juice of 1/2 Lime

For Garnish:
🌱 Handful of Microgreens (e.g., pea shoots)
🍃 Fresh Baby Spinach Leaves (for plating)

Instructions

1- Prepare the Fish Cake Batter:

• Start with the pre-boiled, cooled, and shredded salt cod in a mixing bowl.
• Combine with chopped onion, garlic, dill, and Scotch bonnet pepper.
• Add flour (2 parts for every 1 part of salt cod) and 2 teaspoons of baking powder.
• Gradually mix in water until a batter forms, achieving a consistency that is shapeable but not too heavy.

2- Prepare the Brown Sugar and Mustard Tartar Sauce:

• In a small mixing bowl, add mayonnaise as the base.
• Stir in 2 teaspoons of brown sugar, 1 teaspoon of Barbadian pepper sauce, and 1 teaspoon of mustard.
• Squeeze in the juice of 1/2 a lime, then mix until well combined and sugar is dissolved.

3- Fry the Fish Cakes:

• Heat vegetable oil in a deep frying pot to the correct temperature for frying.
• Using a spoon, scoop and shape portions of the batter into rounds.
• Dip the spoon briefly into the hot oil before dropping the batter to prevent sticking.
• Gently place each shaped batter into the hot oil.
• Fry, turning occasionally, until the fish cakes are golden brown and cooked through.
• Remove the fish cakes from the oil and drain on a paper towel-lined plate.

4- Serving Suggestions:

• Arrange a layer of fresh baby spinach leaves on a serving plate.
• Stack the fish cakes attractively atop the spinach.
• Drizzle the brown sugar and mustard tartar sauce over the fish cakes.
• Garnish with microgreens for added color and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: 300 kcal
Proteins: 12g
Fats: 20g
Carbohydrates: 25g
Equipment: Chef's Knife, Cutting Board, Mixing Bowls, Spoons, Deep Frying Pot, Serving Plates

Cooking Tips

• Ensure the salt cod is properly desalted and softened by boiling it twice.
• Maintain the oil at a consistent frying temperature to achieve even cooking.
• Balance flavors in the tartar sauce by fully dissolving the brown sugar.

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Barbadian Fish Cakes