Fish Cakes and Plantains
Saltfish cakes and plantains are quick to whip up and a palate pleasing mix of spicy, crispy, sweet, hot deliciousness!
Servings 4 -6
Ingredients
Fish Cakes
- 1 cup boneless if more readily available, fresh or canned salmon would also work, skinless salted cod
- 1 stalk green onion chopped
- 2 pieces of sundried tomato I made my own with the dehydrator, but store bought is just fine, finely chopped
- couple sprigs fresh thyme leaves only
- 1 teaspoon tomato paste
- ½ large red bell pepper chopped
- 1 small scotch bonnet pepper finely chopped
- 1 cup water
- 1 ⅓ cups unbleached AP flour
- pinch of salt and pepper to taste I like to go light on the salt, so I omitted extra salt, if needed
- vegetable or olive oil for frying
Plantains
- 1 large ripe plantain
- coconut oil for frying
Instructions
- Soak the cod in cold water overnight, or 4-6 hours, at minimum. This helps remove some of the salt.
- Drain the water and break into pieces, or pulse lightly in a food processor for finer pieces.
- In a medium bowl, mix together the fish, green onion, tomato, thyme, peppers and paste.
- Stir in the water until evenly combined. The batter will be lumpy.
- Sift flour into the fish mixture to form the batter.
- Heat the oil in a large frying pan and use an ice cream scoop to add the batter to the oil.
- Flip batter when the edges begin to crisp and cook for a few more seconds.
- Remove and place on paper towels or brown paper bag to remove any excess oil.
- Best enjoyed hot!
Plantains
- Heat the oil in a shallow pan on medium heat.
- Peel and slice the plantain and fry until golden, flipping once.
- Place on sheets of paper towel, or brown paper to remove any excess oil.
- Enjoy warm or cold!
Notes
Any leftover fish cakes are best heated in a toaster oven, never the microwave.