This is the real old-time Bajan fish cakes where u use more baking powder instead of the egg n milk.
If you’re wondering why I said old fashion fish cakes, is because you’re going to come across recipes requiring milk, butter and eggs.
I have never seen my grandfather or my mom done it that way, n my mom did fish cakes n sell in the cane fields in the ’70s, the only thing she might have added was some grated English or Sweet Potatoes but hardly not everyone eats potatoes.
This one we going use a bit of the sweet potato if u see mi post one with egg n milk is that I do this to reduce the grease that soaks up in the fishcakes.
Try our Bajan Bakes recipe
Oil for frying
2 tsp fish powdered seasoning optional
1 cup onions, finely chopped or grated
1 cup flour
2 tsp baking powder
Salt to your taste
1 sm sweet potato grated(optional)
¾ cup of water
1 tbsp Bajan green seasoning
2 tbsp eschalots (finely chopped)
½ lb, salted codfish, cooked and flaked
1 large fresh hot pepper ( finely chopped)
In a heavy frying pan, prepare the oil to make sure it’s enough oi you can deep fry as fish cakes requires lots of oil.
Place all other ingredients in a large bowl and mix together.
Stir well. if the batter is to runny add more flour as you need a light batter paste where it can stick to your spoon.
Test your fish cake batter by dropping one into the pan if the oil is hot enough the fish cake should float to the surface if this does not happen add a teaspoon more baking powder
Drop the tablespoon full into the hot oil, but do not crowd them in the pan.
Cook for about 3-4 minutes until they are golden brown on both sides.
Remove from pan and drain on absorbent paper.
Serve very hot.
Recipe Submitted by Good Old Bajan Cooking Group.
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