Bajan Fish Cakes

Food Affairs of Barbados is proud to have recently catered an event at Sandalo, the lavishly appointed beach front luxury villa owned by John and Stephanie Hawkins, who also reside in Berkshire, England. Guests of honor were British Prime Minister Tony Blair and his wife Cherie and family, who have made Barbados their family holiday destination for the last four years. The relaxed pool side setting with a moonlit view of the sea, accompanied by the soft sounds of live entertainment provided the perfect backdrop for this casually elegant affair.

Among the delicacies served were our Bajan Fish Cakes, popular all over the island, and a big hit at Sandalo. These fish cakes are easy to prepare and perfect for a lavish social dinner or a football party. Try them with our homemade Bajan Tartar Sauce

Ingredients:

1 cup onions, finely chopped

1 cup sweet pepper, finely chopped

½ cup whole kernel corn, permeable

½ cup green onions, chopped chives or

1 Scotch bonnet pepper, seeds removed and diced or 1 tablespoon pepper sauce Bajan

1 cup flour, sifted

1 tablespoon baking powder

Salt and pepper to taste

2 tablespoons melted butter

2 tablespoons olive oil, plus oil for frying

1 egg, lightly beaten

½ cup milk

1 pound salt cod, cooked and flaked

Directions:

Enjoy salted cod in water for at least 4 hours, preferably overnight, changingwater a minimum of three times.

In a heavy pan heat the oil and sauté the onions and sweet pepper until soft. Set aside. Sift the flour, baking powder and salt/pepper in a bowl. Make a well in the centre and pour egg, milk and butter and mix together lightly. Fold in cooked onions, sweet peppers, hot pepper, corn, chives and fish. Batter should be thick and slightly lumpy. If the batter is too watery, add sifted flour to achieve the desired consistency.

In a large skillet or deep fryer, heat cooking oil at a temperature of 340 degrees F. Drop by tablespoons dough into hot oil, but not mass. Cook until they are golden brown and let drain on paper towels. Meatballs oven can be kept warm in a 250 degree F until ready to serve. Serve with tartar or Bajan Sweet Chili Dip

Chef's Note: Dip the spoon into the hot mixture to cover each time to prevent sticking to the spoon.

Bajan Tartar Sauce

½cup whole mayonnaise

2 tbsp mustard

2 tbsp drained sweet relish

1 tbsp finely minced parsley

1 tbsp finely minced onion

Bajan peppersauce to taste

Pinch of sugar

Salt and pepper to taste

Mix all ingredients in a bowl and chill at least one hour before serving.