Bajan salt fish cakes are utterly unhealthy for you, but oh so delicious when hot (or cold). Serve in the middle of a salt bread (not salty!) bun for the authentic Bajan lunch experience.
1 fish cake
1 hour, 5 minutes
250g boneless salt fish
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp pepper sauce
185g plain flour
2 tsp baking powder
2 – 3 spring onions, finely chopped
Thyme, parsley, marjoram leaves, finely chopped
Black pepper, white pepper, salt to taste
Place the salt fish in a saucepan with 1.4 litres 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 1 litre of water, for 30 minutes.
Check the saltiness of the fish. It should be salty, but not overly so. If it is, boil it for a third time in 1 litre of water.
Shred the fish with fingers, or a fork.
Blend all ingredients in a mixing bowl, stirring vigorously until a thick batter forms.
Deep fry teaspoonfuls over a medium heat, until golden brown. Avoid burning the outside of the fish cake before the middle is cooked.