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How to Make West Indian Salt Fish Cakes

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Start the New Year by sharing. Share a dish! When your family and friends come  together for a big feast, you need to have delicous side dishes and hors d’oeuvres


West Indian Salt Fish Cakes
West Indian Salt Fish Cakes

Recipe from Audrey Harper from the yacht Flow; a chef I first met at the BVI Charter Yacht Show.
Prep time: 20 minutes. Cooling time: 3 hours. Serves: 10

¾ lb (340 g) salt fish (pre-soaked) flaked (1-1/4 cups when prepared)
¾ lb (340 g) white fish – cod or snapper, skinned and finely sliced (1-1/4 cups when prepared
3 small white potatoes, cooked and mashed (1 cup when mashed)
2 eggs, beaten
7 spring onions,
finely chopped
3 tsp chopped fresh coriander (cilantro) or parsley
½ lb (200 g) grated cheddar cheese
Salt and pepper, to taste
2 cups (200 g) bread crumbs
3 tbsp (45 ml) sunflower/vegetable oil

Garnish: Chopped fresh Coriander (Cilantro) or Parsley, 1⁄4 head lettuce shredded, 1 cucumber thinly sliced and sweet chili sauce

FISH CAKES (pre make):
Soak salt fish overnight, change water twice; flake salt fish.

Poach white fish, dice. In a large bowl mix all fish, spring onions, mashed potatoes, cheese and herbs. Spoon fishcake mixture onto a sheet of cling film, wrap mixture in cling film, forming it into a fat sausage shape. Refrigerate (Do Not Freeze).

To cook Fish Cakes: Unwrap and cut chilled fishcake mixture into 10 portions. Coat fish cakes in beaten egg and then breadcrumbs.

BAKE OR FRY (oven depending):
TO BAKE: Preheat oven to 350ºF/180ºC. Grease a baking sheet, place fish cakes on it. Baste with oil as needed. Bake in oven for 20 to 30 minutes or until golden brown.

TO FRY: Heat oil in frying pan, fry cakes until golden brown and cooked through, drain on paper towel.

TO SERVE: Garnish plate with lettuce and cucumber slices place 1 fish cake on lettuce sprinkle with coriander or parsley, serve with sweet chili sauce

Prep time: 15 minutes. Cooling time: 3 hours. Serves: 12
½ lb fresh green beans, cut in half
1 cup halved cherry tomatoes
1 cup canned chickpeans (garbanzo beans), drained and rinsed
2 cups cauliflower florets
1 cup sliced stuffed green olives
3 cup thinly sliced sun-dried tomatoes
½ cup Zesty Italian dressing

In a large saucepan of boiling water, add green beans and cauliflower; cook until tender. Drain, rinse under cold water, drain again. Place in bowl. Add remaining ingredients; mix lightly. Refrigerate before serving.

Prep time: 15 minutes. Chilling time: 6 hours or overnight. Serves: 6-8
3/4 cup finely crushed graham crackers
2 tbsp sugar
3 tbsp Irish butter, melted
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
1 tsp vanilla
3/4 cup crushed Oreo cookies
1 cup heavy cream

Combine graham cracker crumbs and sugar in a small bowl. Add melted butter and blend until combined. Press a heaping tablespoon into each cup of a mini cheesecake pan or cupcake wrappers. Set aside. Beat heavy cream until medium peaks form. Set aside. In a large bowl, mix together cream cheese, sugar, salt and vanilla, until smooth (about 3 minutes). Add heavy cream, to cream cheese mixture and mix together. Gently fold in Oreos. Fill each pan with the mixture (a slight mound at the center). Refrigerate for at least 6 hours to set or overnight for best results.

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.ship toshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK


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