Learn how to make traditional Bajan Fish Cakes & A Gluten Free Options with executive chef Rhea Gilkes.
Recipe below:
?Ingredients
2 cups white flour ( 2 cups Carib Isle Flour OR 2 cups course Carmeta’s cassava flour)
1 cup saltfish
1 whole onion
1 scotch bonnet pepper
2 tsp baking powder
½ cup chives
1 tsp Thyme
1 tsp Marjoram
¼ cup Parsley
Salt and white pepper to taste
Water
Robert’s Soyabean Oil
?Method
- Place saltfish in a medium pot, cover with water, bring to a boil. Discard water. Again cover with fresh water, bring to a boil, turn off the stove and allow saltfish to soak for a minimum of 4 hrs (Can also be left overnight).
- Flake the saltfish into smaller pieces. Place in food processor with chopped onion, sweet pepper, thyme, marjoram, parsley and chives. Blitz to desired texture, use small amounts of water.
- In a bowl, add flour and baking powder and mix. Pour in saltfish mixture, stir until combined.
Add small amounts of water until you reach a thick, sticky consistency.
- Allow Fish Cake batter to rest for two hours (or refrigerate overnight), before frying.
- Heat buck pot ½ filled with oil to medium temperature, drop individual fish cakes in oil until the pot is full. Fry until golden brown.
Serving suggestion – turn your fishcakes into a classic Bajan Bread &Two by putting them in a Nicholls salt bread with a slice of Anchor Cheese and a little Home hot sauce & ketchup.
