Spicy Saltfish Cakes Recipes

SPICY SALTFISH CAKES

Steps:

• Soak the codfish for a half-hour in water. Rinse and place in a saucepan. Add the small onion, whole garlic and lemon juice. Cover with water and simmer for 1 1/2 hours. Add more water if necessary.
• Remove the codfish to a large mixing bowl, or to the bowl of a food processor, and flake with a fork. Add the potatoes, minced onion, pepper, minced garlic, curry powder, hot sauce, oregano, thyme, basil, parsley, egg and 1/4 cup flour. Mix together and season with black pepper.
• Form the mixture into balls using 1 heaping tablespoon per ball. Dust with flour.
• Deep-fry the fish balls in oil until golden in color, 3 to 5 minutes. Drain on an absorbent towel and serve hot.

SPICY CATFISH CAKES

Steps:

• Cook potato in microwave for 5 minutes, until tender, cool, peel, mash.
• In a large bowl, add catfish, egg, potato, mayo, mustard, onion powder, parsley, hot sauce, cayenne, salt, pepper, basil.
• Mix well.
• Shape into eight patties, make sure they're uniform in thickness.
• Coat with cracker crumbs.
• Heat oil (about 1/4 inch deep) in a large non-stick skillet.
• Cook patties, a few at a time, until browned on both sides.
• Serve with tartar sauce if desired.

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

SPICY THAI FISH CAKES

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.