Fishcakes

We are so addicted to Fishcakes and not the English version with potato but the Caribbean ones with Salt fish (salted cod).

Commonly called Fishcakes in most Islands, Accra in Trinidad or salt fish fritters in Jamica , however we are EC (eastern Caribbean) so we calling them fishcakes. Fishcakes is soked saltfish deep fried in a spicy batter.

We know Bajans love them, and from Dominica right the way to Grenada they all have their own special recipe.

Ingredients:

1 cup onions, finely chopped
1 cup sweet pepper, finely chopped
½ cup whole kernel corn, drained
½ cup green onions, or chives, chopped
1 scotch bonnet pepper, seeds removed and diced, or 1 tbsp Bajan peppersauce
1 cup flour, sifted
1 tbsp baking powder
Salt and Pepper to taste
2 tbsp melted butter
2 tbsp oil plus oil for frying
1 egg, lightly beaten
½ cup milk
1 lb salted cod fish, cooked and flaked

Directions:

Soak salted cod fish in water for at least 4 hours, and preferably overnight, changing water a minimum of three times.

In a heavy pan heat the oil and sauté the onions and sweet pepper until soft. Set aside. Sift the flour, baking powder and salt/pepper in a bowl. Make a well in the centre and pour egg, milk and butter and mix together lightly. Fold in cooked onions, sweet peppers, hot pepper, corn, chives and fish. Batter should be thick and slightly lumpy. If the batter is too watery, add sifted flour to achieve the desired consistency.

In a large deep pan or deep fat fryer, heat cooking oil to a temperature of 340 degrees F. Drop batter by the tablespoon into hot oil but do not crowd. Cook until golden brown and drain on paper towels.

My Mum made these:



Gotta love the hot pepper sauce