Barbados Fishcakes
Indulge in the flavors of the Caribbean with these delightful Barbados fish cakes! Crispy on the outside and soft on the inside, these cakes combine the richness of salted cod with fragrant herbs and a hint of heat from fresh hot peppers. Perfect for a snack, appetizer, or even a light meal, they’re sure to be a hit at any gathering!
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). Serve with your favorite condiment or try the hot pepper sauce.
You will find fish cakes 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
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 1/2 lb salted cod fish
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, beaten
- 3/4 cup milk
- 1 tablespoon butter, melted
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh marjoram, chopped
- 1 teaspoon fresh thyme, chopped
- 1 large hot pepper, deseeded and finely chopped
- oil for frying
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- If using saltfish, soak it in water for a few hours to remove excess salt, then boil until tender. Drain, flake, and remove any bones. For fresh fish, simply cook until flaky, then flake.
- In a large bowl, combine the flour, baking powder, and salt. Mix well to ensure even distribution.
- In a separate bowl, whisk together the lightly beaten egg, milk, and melted butter until smooth.
- Pour the wet mixture into the bowl with the dry ingredients, stirring until just combined.
- In a heavy frying pan, heat the oil and sauté the onions until they are soft. Add the garlic and cook for 1 minute.
- Gently fold in the chopped parsley, marjoram, thyme, flaked cod fish, cooked onion, garlic and finely chopped hot pepper until evenly distributed throughout the batter. Season with the salt and pepper.
- In a deep skillet or frying pan, heat about 1 inch of oil over medium heat until hot (around 180°C or 350°F).
- Using a spoon or your hands, drop spoonfuls of the batter into the hot oil, flattening them slightly. Fry the fish cakes in batches, about 3-4 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
- Enjoy the fish cakes warm, accompanied by a tangy dipping sauce or your favorite condiments.
Notes
Nutrition
Hi Angela, I love your recipes! I was hoping to try this fish cakes recipe, however it does not list the flour ingredient or quantity. Please let me know if your are using Almond flour or Coconut flour. Also, where would I get salt cod?
Thanks,
Marcia Lecheler
Hi, this is a traditional Barbados recipe so it uses normal flour (about a cup). I am looking at a low carb version of this but still playing with it. We get our salted code from the supermarket. It might be in the freezer section but I’d ask the supermarket if they have it too.