I can’t believe it’s been two years!
I am trying to make what I know as “cod fish cakes” again, a semi annual adventure, and each time I am intrigued by what is the same accross "cultures " and what is different.
I know I want a lot of heat. Almost, but not quite too hot to eat, with scotch bonnets.
I know I don’t want potato.
I want round, and not flat “fritters”.
I want mostly fish, which might mean less than the 3 cup flour to 1.5 pound dry fish recipes. I have also seen 1 cup flour to 1 pound salt cod, like this Bajan recipe from The Crane
Bajan Fish Cakes
- 1 onion, diced
- 1 cup flour
- 1 tsp baking powder
- 1 egg lightly beaten
- 1 small hot pepper, finely diced
- chopped parsley, thyme and marjoram
- 1 lb boneless, skinless salt cod
- 1 cup of water
I know there will be baking powder, which seems to have a specified ratio to the flour. Looking for details, but maybe 1 tsp baking powder to one cup flour. Maybe sort of like pancakes.
This one has
1 pound dried salt cod, rinsed in several changes of cool water and soaked overnight, 1 1/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 3 large eggs, lightly beaten and 1/4 cup plus 2 tablespoons ice
Not traditional, but I’d like some cornmeal, like cornmeal pancakes. Any ideas about proportions?
Not sure if I want egg, but I don’t think so. It’s often one egg to one cup flour, and in some recipes optional, but not sure why. What about just the egg white?
