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Authentic Bajan Salt Fish Cakes

These authentic Bajan fish cakes are crispy golden Caribbean saltfish fritters packed with fresh herbs, island seasoning, and traditional Barbados flavor. Made with salted codfish, thyme, scallions, and Scotch bonnet pepper, these homemade fish cakes are fluffy inside, crispy outside, and perfect served with pepper sauce or soft bread for a classic Caribbean comfort food experience.
Print Recipe
Bajan Fish Cakes in a bowl
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

  • Medium Bowl
  • Measuring Spoons
  • Measuring cups
  • Wire rack Cooling rack

Ingredients

  • ½ lb Salted Cod Fish Boneless
  • 1 tbsp Fresh Thyme Pull thyme leaves off stem
  • 2 tsp Baking Powder Aluminum free
  • 2 cups All-purpose flour
  • 1 tbsp Salt To taste
  • Avocado Oil For frying
  • ¼ cups Diced Red Bell Pepper Finely diced
  • 1 tsp Ground Black Pepper To taste
  • 1 Scotch bonnet pepper (finely minced) Optional
  • ⅓ Water Check for proper consitency
  • 1 tsp Italian Seasoning
  • ½ cups Green Onion finely chopped
  • ½ cup Yellow onion (small) finely chopped
  • ¼ cups Fresh parsley finely chopped

Instructions

  • Rinse the salted cod thoroughly under cold water. Soak overnight, changing the water several times to remove excess salt. Once soaked, boil for 15–20 minutes until tender.
    • Taste a small piece after boiling. If it is still very salty, soak or boil again.
  • Drain the cod and allow it to cool slightly. Remove any bones or skin, then flake the fish into small pieces using a fork.
  • In a large mixing bowl combine the flour, baking powder, black pepper, paprika, scallions, onion, garlic, thyme, parsley, and Scotch bonnet pepper.
    Add the flaked saltfish and stir until evenly distributed.
  • Add the egg and gradually pour in the water while stirring. Mix until a thick batter forms.
    • The batter should hold its shape on a spoon like a paste. Not to be runny but be thick enough to scoop.
  • Heat about 2 inches of oil in a heavy-bottomed pot over medium heat.
    • To test the oil, drop in a small amount of batter. If it immediately sizzles and rises to the surface, the oil is ready.
  • Carefully drop 1bsp spoonfuls of batter into the hot oil. Fry for 3–4 minutes per side until golden brown and crispy.
    • Avoid overcrowding the pot.
  • Transfer the fish cakes to a write rack with paper towels inder the rack to preserve cruchiness.
    • Serve immediately with pepper sauce, lime wedges, or tucked inside soft bread for a traditional Bajan snack.

Notes

 
  • Soak saltfish properly to avoid overly salty fish cakes
  • Use thick batter for fluffy fish cakes
  • Do not overcrowd frying pan
  • Test oil temperature before frying
  • If batter feels thin, add a little flour
  • If batter feels too thick, add water slowly
  • Drain fish cakes after frying to reduce grease
  • Fry over medium heat for even cooking
  • Use fresh herbs for stronger flavor
  • Let oil reheat between batches
  • Taste batter before frying if adjusting seasoning

 

Servings: 20 Fish Cakes
Calories: 120kcal