Barbadian fish cakes are a beloved traditional snack from Barbados, known for their crisp golden exterior and savory salt-cod center. They are commonly served at breakfast, as an appetizer, or alongside a pepper sauce at parties and family gatherings. The combination of flaky fish, fresh herbs, scallions, and chile gives this recipe its unmistakable Caribbean character.
Ingredients
- 300 g salt cod, soaked and flaked
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 onion, finely chopped
- 2 scallions, sliced
- Parsley or thyme, finely chopped
- 1 Scotch bonnet or mild chile, finely chopped
- Water, salt, black pepper, and oil for frying
How to Prepare the Salt Cod
Soak the salt cod in cold water, changing the water several times to remove excess salt. Simmer it briefly until tender, drain well, remove any bones, and flake the fish into small pieces. Taste before adding more salt because salt cod can vary in intensity.
How to Make Barbadian Fish Cakes
- Mix the flour and baking powder in a large bowl.
- Add the onion, scallions, herbs, chile, pepper, and flaked salt cod.
- Gradually add water until you have a thick, spoonable batter. Rest it for 10 minutes so the flour hydrates.
- Heat oil over medium-high heat. Drop small portions of batter into the oil and fry in batches until puffed, crisp, and golden on all sides.
- Drain on paper towels and serve warm.
Tips for Crisp Fish Cakes
Keep the batter thick rather than runny, avoid overcrowding the pan, and maintain a steady oil temperature. Smaller fish cakes cook more evenly and are easier to serve as appetizers. Adjust the Scotch bonnet to suit your preferred heat level.
What to Serve with Barbadian Fish Cakes
Serve these traditional Barbadian fish cakes with pepper sauce, lime wedges, a cool herb dip, or a simple salad. They are best eaten fresh while the outside is crisp and the center remains moist.
