Fish cakes are a Bajan classic, eaten for breakfast, snacks and at social events. 

Join us for an online cookery class, as we guide you through frying up your very own batch.

This is how it'll work:

• Claim your free ticket on this page
• Get your hands on the ingredients (below)
• We'll email you a Zoom link the day before the lesson
• Join us from your kitchen and follow along!

Important! There's one thing you'll need to do the night before the cooking class: soak the fish in salt water. Leave it to soak overnight (in the fridge!) and it'll be perfectly seasoned. Just before the cooking class starts, rinse the fish again, and flake it up.

Ingredients:

• Skinless and boneless salt cod (1/2lb or 225g)
• Onion (one, diced)
• Self-raising flour (one cup or 120g)
• Egg (one, lightly beaten)
• Small hot pepper (finely diced) - depending on your preference, this can be replaced with a teaspoon of black pepper
• Thyme (fresh or dried)
• Water (one cup or 240g)
• Oil for frying

Equipment:

• Deep saucepan as you want the fish cakes to be half covered in oil while frying.

Instruction:

First of all, get into the mood with this 1980s tribute to Bajan fish cakes:

Once that's started, you're halfway there. Here's all you need to do:

Prepare the salted cod

 

To prepare the salt cod, soaking overnight is the best.

But if you're pressed for time, boil the fish in six cups of water for four minutes. Throw off the water, and boil a second time for three minutes. Flake the fish with a fork.

Prepare the batter

In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency. 

Fry the fishcakes

Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.

And that's it!

Drain on paper towels. Fish cakes are best eaten hot!