Bajan fish cakes [Sarah Kirnon] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 69) by Bryant Terry

  • scallions
  • shallots
  • garlic
  • limes
  • mayonnaise
  • Tabasco sauce
  • eggs
  • tomato ketchup
  • all-purpose flour
  • vegetable oil
  • saltfish
  • white pepper
  • thyme sprigs
  • Bajan chile sauce
  • EYB Comments

    Can substitute hot sauce for Bajan chile sauce, and flat-leaf parsley or fresh oregano for thyme sprigs.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hot sauce for Bajan chile sauce, and flat-leaf parsley or fresh oregano for thyme sprigs.

  • bernalgirl on March 19, 2022

    These are absolutely excellent! I did not use salt fish, I have a pantry full of sustainable canned fish and used a combination of water-packed boneless, skinless sardines and oil-packed mackerel fillets. For herbs, I added thyme, Burlap & Barrel Caribbean bay leaf, and chopped cilantro. Mine cooked in four minutes. The dipping sauce is fantastic, although 2T of Tabasco packs more heat than I anticipated. I served these with a root vegetable slaw in a pickled onion vinaigrette. I rarely deep fry but I will happily make these again. They taste like a Caribbean vacation.

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