Bajan Fish Cakes

What it really is

Bajan fish cakes are small Barbadian fritters made with salted fish folded into a seasoned batter. They are fried until crisp at the edges and usually served as a snack or starter.

Salt cod is soaked or rinsed to remove excess salt, flaked, and mixed with a flour batter. Onion, herbs such as thyme and chilli may season the mixture. The fish should be distributed throughout rather than hidden in a thick flour centre. How thoroughly the cod is desalinated affects the seasoning, so cooks adjust added salt to the fish they have. Batter ingredients also vary, and some versions include egg or milk.

The cakes are portioned small and fried in hot oil. Their outside becomes crisp while the inside stays tender. Pepper sauce is a frequent accompaniment, though the sauce may be offered separately and its heat can vary. This dish is different from a fish fillet fritter: the salt fish is incorporated throughout the batter. It can be shared or served as a small plate, and is best eaten soon after frying.

How it's served

Serve hot, drained, with pepper sauce on the side if used. Keep the sauce separate so guests can choose the amount. A plate should make clear whether it includes one or several cakes.

How to write it on the menu

Identify salt cod and disclose fish; list wheat and any egg or milk used in the batter. Name the pepper sauce and check its ingredients. Confirm desalting, frying medium and cross-contact with the kitchen. Nutrition varies with batter and oil uptake.