Bajan fishcakes!

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
  1. In a pot, boil water and place the salted cod to allow for some of the salt to boil off.
  2. 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.
  3. In a large bowl, whisk baking powder in flour to combine well.
  4. Add scallions, thyme, hot sauce, egg, pepper, the cod water, and milk and stir until incorporated.
  5. Break apart codfish with a fork into small chunks and flakes.
  6. Fold codfish into batter.
  7. In a frying pan, heat oil. Drop tablespoons of batter into the oil and fry until golden brown.
  8. Remove cakes to paper towel lined plate to drain. Serve warm.

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