Growing up in Barbados, these little golden cakes as known as Barbados Fish Cakes were never something fancy or complicated. They were simply part of everyday life. You would find them at family gatherings, village events, beach outings and sometimes waiting in the kitchen when you came home hungry.
For many Bajan families, salt cod has always been the fish of choice. It gives the cakes their distinctive flavour and provides that lovely flaky texture inside. However, the real magic comes from what you add to the fish. Fresh thyme, spring onions, garlic, onion and hot pepper all have their part to play.
I grew up knowing that a good fish cake should have a little kick. You do not necessarily want it to set your mouth on fire, but you should notice the pepper. Scotch bonnet is traditional and gives the mixture a wonderful warmth. At the same time, the herbs keep the flavour fresh and balanced.
Before making the cakes, the salt cod needs careful preparation. It contains a great deal of salt, so soaking it in cold water is essential. I usually soak it for several hours, changing the water more than once. Afterwards, the fish can be simmered gently until tender. Once cooled, remove any bones and skin before flaking the fish into small pieces.
The batter should be thick enough to hold together but still soft enough to spoon into the frying pan. I like to mix everything thoroughly so that every bite contains a little fish, herb and seasoning. Consequently, you get plenty of flavour without one ingredient overpowering the others.
Although cod remains the traditional choice, you can use other fish when necessary. Suitable alternatives include:
- Haddock
- Pollock
- Hake
- Coley
- Whiting
- Ling
- Cusk
- Salted mackerel
- Salted pollock
If you use fresh fish rather than salted fish, remember that the final flavour will be different. You may need to adjust the seasoning and add a little salt to the mixture.
Frying the cakes is another important part of getting them right. The oil should be hot enough to make the outside crisp without burning it. I usually use medium heat and fry the cakes until they become beautifully golden. Do not make them too large, either. Smaller cakes cook evenly and develop a lovely crisp edge.
In Barbados, fish cakes can be enjoyed in many ways. They make a wonderful snack on their own, especially when served with pepper sauce. They can also be tucked into a salt bread with a little butter and enjoyed as a filling breakfast or lunch. That combination is particularly close to my heart.
There is something special about eating a freshly fried fish cake while it is still warm. The outside has that satisfying crunch, while the middle stays soft and full of flavour. Moreover, the smell of frying fish cakes has a way of bringing people into the kitchen.
These cakes are also perfect for sharing. Make a large batch for a family gathering and they will disappear surprisingly quickly. I have seen plates piled high with fish cakes become almost empty before everyone has even sat down.
For me, Barbados Fish Cakes are much more than a recipe. They are a taste of home and a reminder of family, friends and good times. Every Bajan family may have its own little variation, but the basic idea remains the same. Good fish, fresh seasoning, a touch of heat and a hot pan are all you need.
Serve them with plenty of Bajan pepper sauce, a cold drink and good company. That is when these simple little fish cakes really show what they can do.
Barbados Fish Cakes
Equipment
- Colander or sieve
- Small bowl for beating the egg
- Heavy frying pan or skillet
Ingredients
Fish Cakes:
- 450 g salted cod
- 1 small onion very finely chopped
- 2 medium spring onions finely sliced
- 2 cloves garlic finely chopped
- 1 medium Scotch bonnet chillies finely chopped or similar
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh thyme leaves
- 1 tsp black pepper
- ½ tsp paprika
- 1 large egg
- 100 g plain flour
- 1 tsp baking powder
The Batter:
- 150 g plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp black pepper
- 180 ml cold water Approximately
- Vegetable oil for deep or shallow frying
Instructions
Prepare the Salt Cod:
- Place the salted cod in a large bowl and cover it with cold water.450 g salted cod
- Soak for several hours or, preferably, overnight. Change the water two or three times to remove the excess salt.
- Drain the fish and place it in a saucepan. Cover with fresh water and bring to a gentle simmer.
- Cook for 10–15 minutes, until the fish flakes easily.
- Drain well and leave to cool.
- Remove the skin and any bones. Flake the fish finely with a fork.
Make the Fish Cake Mixture:
- Place the flaked fish in a large mixing bowl.
- Add the onion, spring onions, garlic, Scotch bonnet, parsley and thyme.1 small onion, 2 medium spring onions, 2 cloves garlic, 1 medium Scotch bonnet chillies, 2 tbsp fresh parsley, 2 tbsp fresh thyme leaves
- Add the black pepper and paprika, then mix everything together.1 tsp black pepper, ½ tsp paprika
- Beat the egg and stir it into the fish mixture.1 large egg
- Add the flour and baking powder. Mix thoroughly until everything comes together into a firm mixture.100 g plain flour, 1 tsp baking powder
- The mixture should be moist but firm enough to shape. If it feels too wet, add another spoonful of flour.
- Taste before adding salt because the cod may still contain plenty of salt.
Shape the Fish Cakes:
- Lightly flour your hands.
- Take a portion of the mixture and roll it into a ball.
- Flatten it gently into a small, thick cake.
- Continue until all the mixture has been used. Aim for cakes around 5–6cm across.
- Place the shaped fish cakes on a plate or tray and refrigerate for 20–30 minutes. This helps them firm up before coating.
Make the Batter:
- Put the flour, baking powder, salt and black pepper into a bowl.150 g plain flour, 1 tsp baking powder, ¼ tsp salt, ½ tsp black pepper
- Gradually whisk in the cold water until you have a smooth batter.180 ml cold water
- The batter should be thick enough to coat the fish cakes but still run slowly from a spoon. Add a little more water if necessary.
Coat the Fish Cakes:
- Heat the vegetable oil in a deep, heavy frying pan or saucepan to approximately 175°C.Vegetable oil
- Take one chilled fish cake and dip it completely into the batter.
- Turn it carefully so the batter covers the entire surface.
- Allow any excess batter to drip back into the bowl.
- Carefully lower the coated fish cake into the hot oil.
- Repeat with the remaining fish cakes, working in batches so you do not overcrowd the pan.
Fry Until Golden:
- Fry the fish cakes for approximately 3–4 minutes on each side, turning carefully with a slotted spoon.
- The batter should become crisp and golden brown while the fish cake inside heats through.
- Once cooked, remove the cakes from the oil and place them on kitchen paper to drain.
- Allow the oil to return to temperature before cooking the next batch.