I have just returned from two idyllic weeks on the beautiful island of Barbados. I am writing up my trip there as you read, but in the interim I thought I would share with you all a recipe for Bajan Fish Cakes. No trip to the island is complete without trying them at least once. They are absolutely delicious and my favourite starter before an inevitable main course of fresh fish caught only hours before. The below recipe was given to me by a local called Dorothy who works as the cook at the house that I stayed in. She is one of life's true characters and my holidays to the island are enhanced exponentially with her company. So thank you Dorothy for bestowing me with this - I will endeavour to make them to your high standards!
- 1lb salted cod fish
- 1 large onion
- 1.5 lbs plain flour, sifted
- 4tsp baking powder
- 1 sprig thyme, marjoram, chives
- one red chilli, deseeded and chopped
- Soak fish over night.
- The next day, drain the fish, but keep the water
- Chop all of the seasonings and add to the fish.
- Add the flour and baking powder. Stir.
- Taste for salt. If it isn't salted enough, add plain water and mix into a batter. However, if more salt is needed, use enough of the kept water from the fish to make the mixture into a batter with a consistency that can be dropped with a teaspoon.
- Drop teaspoon amounts of the batter into hot pan of deep oil until golden brown.
- Remove fish balls carefully from the oil and drain on a plate covered with kitchen roll.
- Serve with a collection of dipping sauces. My preference would be Sweet Chilli or Marie Rose, but Bajan hot sauce or Tartare would also be great!
Best enjoyed warm with a side of Rum Sours!
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