Caribbean Cuisine: Bajan Fishcakes Recipe

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Dear Travel Diary,

Picture it, I've finished a lovely site inspection at The Crane Resort on the tiny island of Barbados. and it's the moment I've been waiting for, LUNCHTIME, does a little happy dance!

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If you know anything about Barbados, you ought to know that the island is the premier island for cuisine. So proud they are that their annual Food and Rum Festival is always a SOLD OUT event.

Ok, so back to the site inspection at The Crane, anyhoo, I opt for the fish cakes with the mango relish and am I happy I made that decision! My eyes danced with excitement as the meal was placed in front of me. Here's a little backstory about the delectable Bajan fishcake:

  • Traditional Barbados breakfast dish
  • May be eaten on their own or served with sweet bakes
  • Some enjoy it sandwiched in "salt break" also known as 'bread and two"
  • They are a popular appetizer at restaurants
  • Fab finger food at cocktail parties
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Can I say, and I will and have continuously say how PERFECTLY DELICIOUS these little drops of fish cake heaven were/are! Each bite melted in my mouth, every bite of the bitesize morsels were savored. For such a treat, I'd say they were absolute foodgasmic. I thought when I left Barbados, "self, you MUST make these upon your return to Canada", here is the recipe so you can try your hand at making these tasty treats.

  • 1 onion, diced
  • 2 garlics
  • 1 cup flour
  • 1 tsp baking powder
  • 1 egg lightly beaten
  • 1 small hot pepper, finely diced (scotch bonnet)
  • chopped parsley, thyme, and marjoram
  • 1 lb boneless, skinless salt cod
  • 1 cup water
  • I love cilantro - add it for an extra KICK

    To prepare the salted cod, boil in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork.

    In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter form. You can add more water or more flour to get the desired consistency.

    Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.

    Drain on paper towels or a brown paper bag. Fish cakes are best eaten hot! Fish cakes are even more delicious when dipped in traditional Barbados pepper sauce or Marie Rose sauce made by combining mayonnaise, ketchup, and pepper sauce. 

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If you're going to make these fish cakes, by all means, let us know by sharing your pics.

Happy cooking and eating!

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