Entertaining

Barbados fish cakes

Name: Simple fish cake recipe
Yield: 4
Ingredients: 600g skinless and boneless salted cod (from specialty seafood shops and fish markets); 2 eggs, lightly beaten; 2/3 cup (160ml) milk; 60g unsalted butter, melted; 3 tsp baking powder; 2 cups (300g) plain flour; 1/4 tsp freshly ground black pepper; 1 brown onion, finely chopped; 4 garlic cloves, crushed; 4 long green shallots, thinly sliced diagonally; 1/2 tbs finely chopped marjoram; 1 large red habañero chilli, finely chopped; Vegetable oil, to deep-fry; Lemon wedges & mayonnaise, to serve

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https://healthimprovements.info/recipes/simple-fish-cake-recipe/8g1ybozp — Barbados fish cakes

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by Paul Carmichael

Nov 01, 2019

Barbados fish cakes are the best kind of fish cakes.

600g skinless and boneless salted cod (from specialty seafood shops and fish markets)
2 eggs, lightly beaten
2/3 cup (160ml) milk
60g unsalted butter, melted
3 tsp baking powder
2 cups (300g) plain flour
1/4 tsp freshly ground black pepper
1 brown onion, finely chopped
4 garlic cloves, crushed
4 long green shallots, thinly sliced diagonally
1/2 tbs finely chopped marjoram
1 large red habañero chilli, finely chopped
Vegetable oil, to deep-fry
Lemon wedges & mayonnaise, to serve

Method

1.

Place the salted cod in a bowl and cover with cold water for 24 hours, changing the water occasionally, to remove any excess salt. Drain and place in a saucepan of cold water and bring to the boil over high heat. Reduce heat to low and simmer for 8-10 minutes until cod is just cooked. Drain and set aside until cool enough to handle, then shred into small flakes.
2.

Place flaked cod, 2/3 cup (160ml) water and the remaining ingredients, except for the oil, in a large bowl and combine. If mixture is too dry, gradually add a little water until you reach a good binding consistency. Season to taste and stir gently until just combined.
3.

Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in batches, scoop heaped tablespoons of the fish mixture into hot oil and deep-fry for 3-4 minutes, turning occasionally, until golden and cooked through. Repeat with remaining mixture. Drain on paper towel and serve with lemon wedges and mayonnaise.