When we first moved to Barbados and went out for a bite to eat we noticed fish cakes on most menus. I don’t eat fish, but the husband does so he ordered some. We were amazed at the basket of golden globes that were served with a Marie Rose sauce as the fishcakes in the UK are circular discs covered with breadcrumbs.
These fishcakes looked like little donuts and the husband tucked in happily. Cooked with salt fish, these tasty fish balls melt in your mouth (the husband’s review).
You will find fishcakes on menus all around the island, from the large hotels to the charismatic rum shops.
You can enjoy them at home with this popular recipe for these Barbadian Fishcakes
Barbados Fish Cakes
1 teaspoon baking powder
1/2 teaspoon salt
1 egg lightly beaten
¾ cup milk
1 tablespoon melted butter
1 teaspoon parsley, chopped
1 teaspoon marjoram chopped
1 teaspoon thyme chopped
½ lb, salted cod fish, cooked and flaked
1 large fresh hot pepper (finely chopped)
- In a heavy frying pan, heat the oil and sauté the onions until they are just wilted.
- Place flour, baking powder and salt in bowl. Make a well in the middle and pour the egg, butter and milk.
- Mix together lightly, add the onions, herbs, salted cod fish, and pepper. Stir well.
- Drop by tablespoon full into hot oil on a medium hot temperature. Be careful not to crowd them in the pan.