Sunday Brunch… Salt fish Cakes

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I love cakes, so when a good friend and subscriber asked if I had a recipe, I was too happy to pull this together. You can use any variety of salt fish for this recipe or even fresh fish. Just be sure to cook (bake or steam) before you make it into cakes. This dish is perfect for Sunday Brunch with biscuits or bakes or just by itself, as an appetizer for dinner parties.

First you will need some salt fish. I am using salted boneless and skinless Alaskan Pollock…

Soak the salt fish in boiling water and leave  overnight to remove some of the salt.

Soak the salt fish in boiling water and leave overnight to remove some of the salt.

Wash two red potatoes and dice into quarters and boil with skin on.

Wash two small red potatoes and dice into quarters and boil with skin on until tender. Then, remove skin and crush. Set aside and let cool.

Cook salt fish, by boiling in about 4 cups of water for 20 to 30 minutes. Drain water, let cool and flake salt fish flesh, using a fork.

Cook salt fish, by boiling in about 4 cups of water for 20 to 30 minutes.
Drain water, let cool and flake salt fish flesh, using a fork. You may also use clean hands to flake the flesh.

Add flaky salt fish to a small mixing bowl and add: 1. Crushed potatoes 2. 1 tbsp granulated garlic (garlic powder) 3. 1 tsp crushed dried thyme 4. 1/4 tsp cayenne pepper 5. 3 heads of green onions finely chopped. 6. The juice of 1/2 a lime.

Add flaky salt fish to a small mixing bowl and add:
1. Crushed potatoes
2. 1 tbsp granulated garlic (garlic powder)
3. 1 tsp crushed dried thyme
4. 1/4 tsp cayenne pepper
5. 2 heads of green onions finely chopped.
6. The juice of 1/2 a lime.

Then add: 1. 1 large garlic clove (grated) 2. 1/4 large onion (grated) 4. 1 tsp spicy brown mustard and 1 tsp tomato paste 5. You may choose to add an egg for extra binding. Finally, mix it all together.

Then add:
1. 1 large garlic clove (grated)
2. 1/4 large onion (grated)
4. 1 tsp spicy brown mustard and 1 tsp tomato paste
5. You may choose to add an egg for extra binding.
Finally, mix it all together.

Using a 1/4 cup measure, scoop out 1/4 cup of the seasoned salt fish mixture.  Then, shape into a flat cake.  Make all of the cakes before you start cooking.

Using a 1/4 cup measure, scoop out 1/4 cup of the seasoned salt fish mixture.
Then, shape into a flat cake.
Make all of the cakes before you start cooking.

Add 1/4 cup of all purpose flour to 1 cup seasoned Italian bread crumbs.  Mix together then completely coat fish cake with bread crumbs and flour mixture.

Add 1/4 cup of all purpose flour to 1 cup seasoned Italian bread crumbs.
Mix together then completely coat fish cake with bread crumbs and flour mixture.

Add about 3 cups of oil to a frying pan on medium heat. When the oil is hot, add salt fish cakes.  Cook on one side until golden brown (about 4 minutes), then flip and cook on the other side until golden brown.

Add about 3 cups of oil to a frying pan on medium heat. When the oil is hot, add salt fish cakes.
Cook on one side until golden brown (about 4 minutes), then flip and cook on the other side until golden brown.

Place on a sheet of paper towel to allow some of the excess oil to drain. Then serve and enjoy!

Place on a sheet of paper towel to allow some of the excess oil to drain. Then serve and enjoy!

I served mine with a sauce made with Guyanese wiri wiri pepper sauce, a bit of mustard, vinegar and honey. It was AMAZING!

I served mine with a sauce made with Guyanese wiri wiri pepper sauce, a bit of mustard, vinegar and honey. It was AMAZING!


Salt Fish Cakes (Makes 5 to 6)


Ingredients:

1/2 lb salt fish
1/4 lb red potatoes
1 tbsp granulated garlic
1 tsp dried thyme
1/4 tsp cayenne powder
2 heads of green onions
Juice of 1/2 a lime
1 large garlic (grated)
1/4 large onion (grated)
1 tsp spicy brown mustard
1 tsp tomato paste
1/4 cup all purpose flour
1 cup seasoned Italian Bread Crumbs
3 cups of oil for frying

Directions:
Soak salt fish in boiling water and leave overnight. Cook salt fish by boiling in about 3 cups of water for 30 minutes, in a medium pot on medium heat. Once cooked, let cool, then flake using a fork. Wash and dice potatoes (with skin on) into quarters. Boil potatoes until tender, then remove from heat and let cool. When cool, remove skin and crush. Add potatoes and salt fish to a small mixing bowl. Then add granulated garlic, thyme, cayenne powder, green onions, lime juice, grated garlic, grated onion, mustard and tomato paste. Mix together. Using a 1/4 cup measure, scoop 1/4 cup of fish mixture and form into flat a cake. Continue until all the cakes are made (about 5 or 6).

Then, mix together flour and bread crumbs. Coat cakes completely with bread crumbs mixture. Add oil to a frying pan on medium heat. When oil is hot but not smoking, add fish cakes and cook on one side until golden brown. Then flip and cook on the other side until it is golder brown. Remove from oil and place on a paper towel to allow some of the excess oil to drain. Serve them however you chose and enjoy!

Tips and Ramblings:
1. I use clean hands to flask the salt fish flesh because it makes it into really tiny flakes.
2. You can add an egg to the mixture for additional binding. I find that the potatoes are enough to pull it together without making it too stiff.
3. I served mine with a simple sauce I made by combining 1/8 cup white vinegar, 1 tbsp Guyanese pepper sauce, 1 tsp mustard and 1 tbsp honey. I added a pinch of salt and mixed it together. It gave it a nice kick.

Happy Cooking.

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