Bajan Salt Cod Fishcake Recipe

Makes 18
60 minutes


Bajan fish cakes

  • 450g of salt cod fillet, soaked for 24 hours and with the water changed twice, cooked and flaked
  • 2 large potatoes, peeled, boiled and mashed
  • 1 onion, peeled, chopped and boiled with the potatoes
  • 50g of plain flour
  • 100ml of milk
  • 1 tbsp of vegetable oil
  • 1 red chilli, finely diced
  • 2 tbsp of Bajan seasoning
  • vegetable oil, for frying

To serve

  • chopped parsley
  • lime, cut into wedges
  • chilli sauce, Bajan


Mix all of the fish cake ingredients together until well-combined
Heat the vegetable oil on a heavy frying pan or skillet until a cube of bread fries golden brown, and then drop spoonfuls of the fish cake mixture into the hot fat; do not overcrowd the pan. Cook until dark golden brown
Drain the fish cakes as they cook on kitchen paper and continue to fry the fish cakes until the mixture is finished. Keep the cooked fish cakes warm in a hot oven as you fry the others
Serve the fish cakes hot with a fresh parsley garnish and with a bowl of extra chilli sauce, as well as toothpicks and wedges of lime when in season
These can be frozen once they are cooked, just defrost and reheat in a warm oven