Fish cakes are served at elegant cocktail parties and rustic rum shops throughout the Caribbean, the latter being three or four times the former’s size. As health-conscious as we are all trying to be, hot fish cakes passed around at a gathering go like smoke in the wind. They are also popular as a takeaway item, with the tell-tale grease stains seeping through the little brown paper bags they are often sold in.
Serve with Sauce Marie Rose.
You will need the following ingredients:
- 1/2lb/250g boneless saltfish
- One small onion finely chopped
- Three cloves garlic finely chopped
- One tablespoon pepper sauce (optional)
- 1 1/4 cups 6oz/185g flour
- Two teaspoons baking powder
- One egg
- 1/2 cup 4floz/125ml milk
- 1/2 cup 4floz/125ml water
- 1oz/30g butter
- 1/4 cup/2-3 finely chopped spring onions
- Sprigs thyme, parsley, marjoram picked from the stems and finely chopped,
- Freshly ground black pepper, white pepper, and salt to taste place
Directions and Method
- Place the salt fish in a saucepan with 6 cups of water.
- Bring to the boil for a few minutes, pour off the first set of water, and bring it to the boil a second time in a fresh 4 cups of water for 1/2 hour.
- Check the saltiness of the fish. It should be salty but not overly so. If it is, you may need to boil it up a third time.
- Shred the salt fish with your fingers or a fork.
- Put all of the ingredients in a mixing bowl and stir vigorously until a thick batter is formed.
- Deep fry teaspoonfuls over medium heat, until golden brown. Avoid the outside of the fish cakes burning before the middle is well cooked by carefully monitoring the heat.
- Drain on absorbent kitchen paper.
- Serve hot with Marie Rose Sauce or pepper sauce.
Sauce Marie Rose
- 1/2 cup 4floz/125ml mayonnaise
- 2 tablespoons tomato ketchup
- 1 tablespoon fresh lime juice
- Red Caribbean pepper sauce or Tobasco sauce to taste
- 1 teaspoon sugar