How To Cook Like A Bajan Episode 1: Bajan Fishcakes

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.