Bajan Fish Cakes (Barbados Fish Fritters)

  • Total time - 45 minutes (plus time for soaking the cod)
  • Preparation - 20 minutes
  • Cooking time - 25 minutes
  • Servings: 6
  • Country: Barbados
A pile of golden-brown, crispy Bajan Fish Cakes served with Marie Rose sauce.

The first and most crucial step is properly desalinating the cod. You can soak it overnight or repeatedly boil it in fresh water. These fish cakes are incredibly flavorful and quick to prepare once the cod is ready.

Ingredients

For the Fish Cakes

  • 225 g salted cod (dried saltfish)
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 piece onion, finely minced
  • 2 cloves garlic, crushed
  • 0.5 cups fresh parsley, chopped
  • 1 tablespoon fresh thyme (leaves only)
  • 1 piece egg, beaten
  • 1 cup water (or milk)
  • 0.5 teaspoon Bajan chili sauce (or other hot sauce, optional)
  • black pepper
  • vegetable oil

For Marie Rose Sauce (Dip)

  • 0.5 cups mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon lime juice
  • dash of sugar and hot sauce

Instructions

Step 1: Desalting the Cod

Place the cod in a pot of cold water. Bring to a boil, boil for 5 minutes, drain, and replace the water. Repeat this process 2-3 times until the fish is rid of excess salt (taste a small piece). Let the drained cod cool, then flake it into small pieces using a fork.

Step 2: Preparing the Batter

In a large bowl, whisk together the flour, baking powder, and black pepper. Add the minced onion, garlic, parsley, thyme, and the flaked cod. Mix gently.

Step 3: Combining and Seasoning

In a separate bowl, whisk the egg with the water (or milk) and the optional chili sauce. Add the wet mixture to the dry ingredients and stir until you have a thick, chunky batter. Do not overmix; the goal is a light, airy fritter. The batter should not be perfectly smooth.

Step 4: Frying

Heat about 1-2 inches of oil in a skillet or pot over medium heat (approximately 175 °C / 350 °F). Drop tablespoon-sized mounds of batter into the hot oil. Fry in batches for 3-4 minutes per side, until golden brown and crispy.

Step 5: Serving with Sauce

Drain the fried fish cakes on paper towels to remove excess oil. For the dip, simply mix all the ingredients for the Marie Rose Sauce. Serve the fish cakes hot with the sauce.