and the blogging marathon continues with my recipe for Caribbean fishcakes. My grandmother was not the greatest cook in the world, but there were two things she made that I loved – bakes and fishcakes. I created my own recipe and I think, if she were still alive, she would definitely say these were delicious.
This is something that is eaten throughout the Caribbean. Different islands have slightly different variations of this recipe – some used mashed potato, instead of flour. This is the version I grew up eating.
Yield: 16 fritters
- 1 1/4 pounds dried, salted fish (cod or hake)
- 1 Scotch Bonnet chile, finely chopped
- 3 scallions, finely chopped
- 1/4 cup parsley, chopped
- 1 tablespoon thyme, chopped
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 4 eggs
- 1 cup milk
- Oil, for frying
Place the dried fish in a pot of water and let it soak overnight, to draw out the salt. Drain the fish and add fresh water to the pot. Bring to a boil and let it simmer for 15-20 minutes, until fish is cooked and flakes easily. Using your fingers, shred the fish.
In a large bowl, add pepper, scallions, parsley and thyme to fish and mix thoroughly.
In another bowl, combine flour and baking powder. In a seperate small bowl, whisk eggs and milk. Add eggs and milk to flour to make a thick batter. Add fish to batter and mix, until thoroughly combined.
In a large skillet, heat oil about 1 inch deep. Using a tablespoon, place 1 tablespoon in the hot oil, for each cake.
Fry 2-4 minutes on each side, until golden brown. Drain on paper towels.
Serve with hot sauce.
This is the most common Caribbean snack served at every holiday!