Fish Cakes

Name: Fish Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb salt cod or flaked white fish, flaked; 1 cup all-purpose flour; 1/2 cup cornmeal; 1 tsp baking powder; 2 scallions (green onions), finely chopped; 2 garlic cloves, minced; 2 tsp fresh thyme, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 1/2 cup water; 1 cup vegetable oil (for frying); 1 lime, cut into wedges

Crispy fried Caribbean fish cakes with seasoned flaked fish mixed into a cornmeal or flour batter, perfect street food.

35 minEasyServes 4220 cal/serving

CaribbeanAppetizerStovetopStandard

Ingredients

1 lb salt cod or flaked white fish, flaked
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
2 scallions (green onions), finely chopped
2 garlic cloves, minced
2 tsp fresh thyme, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 cup water
1 cup vegetable oil (for frying)
1 lime, cut into wedges

Instructions

1

In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper.
2

In a separate bowl, mix 1 lb flaked salt cod or flaked white fish, 2 finely chopped scallions (green onions), 2 minced garlic cloves, and 2 tsp finely chopped fresh thyme.
3

Add the fish mixture to the dry ingredients and stir to combine.
4

Gradually add 1/2 cup water until a thick batter forms, similar to pancake batter.
5

Heat 1 cup vegetable oil (for frying) in a deep skillet over medium-high heat to 350°F.
6

Drop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding.
7

Fry for 3-4 minutes per side until the fish is opaque and cooked through, and the outside is golden brown and crispy.
8

Remove with a slotted spoon and drain on paper towels.
9

Serve hot with 1 cut into wedges lime on the side.

Questions

Can I make Fish Cakes gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Fish Cakes keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fish Cakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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