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Barbadian Fish Cakes

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Irregular golden Barbadian fish cakes with lime wedges and pepper sauce.
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Barbadian fish cakes are crisp-edged, tender-centered patties built from salted cod, potato, herbs, and a lively pepper note.

Desalt the fish carefully, mix it with fluffy potato and herbs, then fry the cakes until the outside is deeply golden.

Chill the shaped cakes briefly before frying so they hold together and brown evenly.

Serving Suggestions

Serve them warm with lime wedges, pepper sauce, or a crisp salad and bread.

Barbadian fish cakes browning in a skillet beside a cooling rack and flaky fish mixture.

Recipe Notes

The mixture can be shaped a day ahead and refrigerated. Fry in batches so the oil temperature stays steady.

Irregular golden Barbadian fish cakes with lime wedges and pepper sauce.

Barbadian Fish Cakes

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Golden Caribbean fish cakes made with salted cod, potato, herbs, and pepper.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Barbadian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish Cake Mixture
  • 1 lb salted cod soaked and flaked
  • 1 1/2 lb potatoes peeled and cubed
  • 4 stalks scallions finely sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 1/4 cup fresh parsley chopped
  • 1 whole Scotch bonnet pepper seeded and minced
  • 1/2 tsp ground black pepper
  • 1/2 cup all-purpose flour plus more for shaping
  • 1 large egg beaten
  • 1/2 cup neutral oil for shallow frying
To Serve
  • 2 whole limes cut into wedges
  • 1/2 cup pepper sauce for serving

Equipment

  • Large saucepan
  • Mixing bowl
  • Heavy skillet
  • Slotted spatula
  • Wire rack

Method
 

Prepare the Fish and Potato:
  1. Soak the salted cod in cold water for at least 8 hours, changing the water twice. Drain, simmer in fresh water for 10 minutes, cool, and flake carefully.
  2. Boil the potatoes in salted water until tender, 15 to 18 minutes. Drain well and mash while hot, leaving a little texture.
Shape the Cakes:
  1. Mix the cod, potato, scallions, onion, garlic, thyme, parsley, Scotch bonnet, pepper, flour, and beaten egg until evenly combined.
  2. Form the mixture into twelve thick patties. Dust lightly with flour and chill for 20 minutes.
Fry and Serve:
  1. Heat the oil in a heavy skillet over medium heat. Fry the fish cakes in batches for 3 to 4 minutes per side, until crisp and golden.
  2. Drain on a wire rack and serve warm with lime wedges and pepper sauce.

Nutrition

Calories: 560kcalCarbohydrates: 53gProtein: 30gFat: 25gSaturated Fat: 4gCholesterol: 120mgSodium: 1180mgFiber: 5gSugar: 5g

Notes

  • Taste a small cooked piece of the mixture before shaping and add salt only if needed; salted cod varies in intensity.
  • A wire rack keeps the fried crust crisp better than a flat layer of paper towels.

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