Fish cakes are served at elegant cocktail parties and rustic rum shops throughout the Caribbean, the latter being three or four times the size of the former. As the 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 salt fish
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
1/2 cup 4floz/125ml milk
1/2 cup 4floz/125ml water
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
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 a medium heat, until golden brown. Avoid the out side 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
Author: Brett Callaghan