When you have a craving, you have a craving! Today I fried up a quick batch of fishcakes which no matter how hard I try they’re not as good as my dad’s but they still hit the spot! I did alter the recipe by using cassava flour instead of regular flour and also used the codfish water instead of a larger amount of milk.
- 1 pound salted cod
- 2 cups of cassava flour
- 3 teaspoons baking powder
- 1/2 cup of chopped scallions
- 2 sprigs of thyme
- 3 tablespoons bajan hot pepper sauce
- 1 egg, lightly beaten
- 1 cup of cod fish water
- 1/2 cup of coconut/almond milk blend
- Oil for frying
- In a pot, boil water and place the salted cod to allow for some of the salt to boil off.
- After about 15 minutes, pour off the water and save a cup of the salted water for later. Add fresh water to the pot and let boil again for another 15 minutes.
- In a large bowl, whisk baking powder in flour to combine well.
- Add scallions, thyme, hot sauce, egg, pepper, the cod water, and milk and stir until incorporated.
- Break apart codfish with a fork into small chunks and flakes.
- Fold codfish into batter.
- In a frying pan, heat oil. Drop tablespoons of batter into the oil and fry until golden brown.
- Remove cakes to paper towel lined plate to drain. Serve warm.