Traditional Bajan Fishcakes with How to Cook Like A Bajan

saltfish

🥗Healthier: cod

💰Cheaper: canned tuna

Canned tuna is more affordable and easy to find.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

Ground pepper is often less expensive.

Soak saltfish in water overnight to remove excess salt.

Drain and rinse the saltfish, then boil in fresh water until tender, about 20 minutes.

Remove from heat, cool slightly, and flake the fish into small pieces.

In a bowl, combine flour, baking powder, green onions, bell pepper, garlic, black pepper, and cayenne pepper.

Add the flaked saltfish to the dry mixture and mix well.

Stir in water and lime juice until a thick batter forms.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Drop spoonfuls of the batter into the hot oil, frying until golden brown, about 3-4 minutes per side.

Remove fish cakes and drain on paper towels.

Serve warm, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens