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…
Salt Fish Cakes (Makes 5 to 6)
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
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.