Crispy Bajan Salt Cod Fish Cakes
Golden-fried Caribbean fish cakes with a savory batter of cooked salted cod, onions, and Bajan seasoning. Served with a tangy Marie Rose sauce made from mayonnaise, ketchup, lime juice, and Worcestershire. A traditional Barbadian street food snack with bold heat from scotch bonnet pepper.
Ingredients
- 2 tablespoon oil
- 1 cup onions, chopped finely
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg, beaten
- ¾ cup milk
- 1 tablespoon butter, melted
- 2 tablespoon Bajan seasoningCaribbean seasoning blend or homemade mix1:1similar flavor profile
Homemade blend: garlic powder, onion powder, thyme, paprika
- ½ lb salted cod fish, cooked and flakedfresh cod fishsame weightAdjust salt in batter if using unsalted fish
3
- 1 scotch bonnet pepper, large, finely choppedhabanero pepper1:1similar heat level
Habanero slightly less fruity
- ½ cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon fresh lime juice
- Worcestershire, to taste(optional)
- Tabasco, to taste(optional)
- 1 tablespoon sugar
Instructions
- 1
Heat oil in a frying pan over medium high heat and sauté onions until soft.
- 2
In a bowl, mix flour, baking powder, and salt.
- 3
Add egg, melted butter, and milk to dry ingredients. Mix until just incorporated.
- 4
Fold in sautéed onions, Bajan seasoning, cooked flaked salted cod, and finely chopped scotch bonnet pepper.
- 5
Heat oil in a frying pan over medium high heat for frying.
- 6
Drop batter by tablespoon into hot oil.
- 7
Fry until golden brown, flip, and cook other side until golden.
- 8
Remove and drain on paper towels.
- 9
For sauce, mix mayonnaise, ketchup, fresh lime juice, Worcestershire, Tabasco, and sugar.
- 10
Serve fish cakes hot with Marie Rose sauce.
Tips
Do not overmix the batter to avoid tough fish cakes.
Ensure oil is sufficiently hot before frying to achieve crispy exterior.
Drain fried cakes on paper towels to remove excess oil.
Good to Know
Refrigerate fried cakes in airtight container up to 3 days. Sauce keeps up to 1 week refrigerated.
Prepare batter up to 2 hours ahead, refrigerate. Fry shortly before serving for best texture.
Serve hot immediately after frying with Marie Rose sauce on the side.
Common Mistakes
Do not overmix batter to avoid dense, tough fish cakes.
Do not drop batter into insufficiently hot oil to avoid greasy, soggy results.
Substitutions
3
Homemade blend: garlic powder, onion powder, thyme, paprika
Habanero slightly less fruity