HOW TO MAKE TRINIDADIAN FISHCAKE

saltfish

🥗Healthier: canned tuna

💰Cheaper: canned mackerel

Canned tuna is lower in sodium and more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

egg

🥗Healthier: flaxseed meal

💰Cheaper: no substitute

Flaxseed meal can bind ingredients without adding cholesterol.

Welcome to the kitchen and introduction to the recipe.

Refer to part one for the base recipe (bull jaw).

Add green onions to the bull jaw mixture, adjusting for the amount of salt fish available.

Season the mixture with garlic powder, paprika, salmon rub seasoning, 21 salute seasoning, onion powder, and black peppercorns, adjusting to taste.

Taste the mixture to ensure it's well-seasoned before adding other ingredients.

Heat oil in a pot until boiling, checking the amount of oil available.

Add about half of an egg to the mixture and mix well.

Gradually add flour to the mixture, tasting as you go to maintain a good balance of fish and flour.

Continue adding flour until the desired consistency is reached, ensuring not to overpower the fish flavor.

Prepare a paper towel-lined plate to drain the fish cakes after frying.

Spoon dollops of the mixture into the hot oil, frying in batches and flipping as necessary due to insufficient oil depth.

Monitor the frying process and adjust the size of the dollops to ensure they cook properly in the oil.

Remove the fish cakes from the oil using a strainer and place them on the paper towel to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens