Barbadian fish cakes by Chef Creig Greenidge

saltfish

🥗Healthier: cod

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Cornmeal is often less expensive and adds a unique flavor.

hot sauce

🥗Healthier: sriracha

💰Cheaper: ketchup

Ketchup can provide sweetness and acidity at a lower cost.

seasoning salt

🥗Healthier: sea salt

💰Cheaper: regular table salt

Table salt is a common substitute that is more economical.

Boil salted cod twice until softer, then cool and shred.

Combine shredded salted cod with chopped onion, garlic, dill, and scotch bonnet pepper.

Add one part salted cod to two parts flour and mix in baking powder and water to achieve a batter texture.

Shape the batter and dip it into oil to prevent sticking before frying.

Fry until golden brown and crunchy on the outside, light on the inside.

Plate the fish cakes on a bed of fresh baby spinach and serve with brown sugar mustard tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens