Name: Salt fish cakes
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 1 hungry person
Cuisine: Barbadian
Ingredients: 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; 1 egg; 125ml milk; 125ml water; 30g butter; 2 – 3 spring onions, finely chopped; Thyme, parsley, marjoram leaves, finely chopped; Black pepper, white pepper, salt to taste

Salt fish cakes

Ingredients

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
1 egg
125ml milk
125ml water
30g butter
2 – 3 spring onions, finely chopped
Thyme, parsley, marjoram leaves, finely chopped
Black pepper, white pepper, salt to taste

Instructions

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.
Drain on absorbent kitchen paper.
Serve hot with Bajan pepper sauce.

https://wp.cricalix.net/recipes/salt-fish-cakes/