Barbadian Fish Cakes
Salt cod cakes are a Barbadian specialty, and because of their popularity, if your cruise calls on that isle, you may get the chance to savor some just-made cakes at a local restaurant. With this recipe, you can bring the taste of Barbados home, along with these spicy island specialties of pickled okra and habañero mayo.
Ingredients
Spicy Pickled Okra
- ⅓ C (100 ml) white vinegar
- 1 tsp (6 g) coarse sea salt
- 3 cloves garlic
- ½ habañero, cut in half; seeded
- ½ tsp (2 g) mustard seed
- ½ tsp (2.5 g) fennel seed
- 3 okra, rinsed and stems trimmed
Habañero Mayo
- 1 habañero
- 2 tsp (10 ml) olive oil
- 1⅓ C (300 g) mayonnaise
- 1¼ Tbsp (18 ml) lime juice
- Salt and pepper to taste
Fish Cakes
- 12 oz (340 g) dried, salted cod
- 4 sprigs thyme
- 2 bay leaves
- 1 lemon, cut in half
- 3 garlic cloves
- ½ tsp (2.5 g) fennel seed
- 1 stalk celery
- 1 yellow onion, cut in half
- 1⅓ C (166 g) flour
- 1¼ tsp (14 g) baking powder
- 1 scallion, chopped fine
- ¾ tsp (2 g) thyme leaves, chopped fine
- ½ jalapeño, seeded; chopped fine
- 1 med potato, peeled, cubed, cooked and mashed
- Salt, pepper and cayenne to taste
- 5 lg eggs
- Vegetable oil for deep frying
Plating
- Cilantro leaves
- 2 limes, thinly sliced
Directions
Spicy Pickled Okra
Bring vinegar, salt, garlic, habañero, mustard and fennel seed to a boil over high; reduce; simmer 4 minutes. Pour over okra; cool to room temperature; cover; refrigerate 48 hours. Cut into thin slices before serving.
Habañero Mayo
Preheat oven to 425°F (220°C); line a small baking sheet with parchment paper. Coat habañero with oil; place on baking sheet; cover with foil; bake 25 minutes. Remove from heat; cool; peel, seed. In a food processor, combine with mayonnaise and process until smooth; add lime juice; season to taste with salt and pepper. Chill until ready to use.
Fish Cakes
Cover fish with cold water and soak, refrigerated, about 48 hours, changing water every 6 to 8 hours. Drain; transfer fish to a large pot of cold water. Add thyme sprigs, bay, lemon, 2 garlic cloves, fennel seed, celery and onion. Bring to a simmer; cook 13 minutes; remove from heat. Remove fish from cooking liquid; pat dry and break into small pieces. Sift together flour and baking powder; in a large bowl combine scallions, thyme leaves, jalapeño and remaining garlic; add potato, stirring to combine. Season to taste with salt, pepper and cayenne; gently mix in fish until just blended. Beat eggs until fluffy, about 10 minutes; fold in flour mixture. Meanwhile, heat vegetable oil in a deep fryer or a deep medium saucepan on medium high. Break up cod mixture into small pieces; fold into egg mixture. Drop batter by large spoonfuls into oil; do not overcrowd. Fry, turning to cook evenly, about 4 minutes or until golden brown. Remove from oil with a slotted spoon; drain on paper towels; sprinkle with salt to taste.
Plating
Drizzle habañero mayo on plate; arrange fish cakes on top, dot with slices of pickled okra, and garnish with lime and cilantro.
- Prep time: 35 minutes.
- Cook time: 46 minutes.
- Makes 8 servings.
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