Traditional fish cakes are known for their mild flavour, but you can make much tastier and flavourful ones at home with just a few ingredients if you follow my Caribbean recipe.
The UK is renowned for being a cultural melting pot, and this diversity shines through in our food. The most wonderful aspect of being born here is witnessing how dishes from various cultures are reinvented, merged and fused together.
When you order Chinese takeaway, you can get salt and pepper chips, Chicken tikka masala has become a national treasure, and even the Beef Wellington draws inspiration from a French classic. In celebration of Black History Month, I wanted to share my Caribbean family’s recipe for a beloved British staple found in countless fish and chip shops: fish cakes.
This dish can be served either as a light bite or a hearty main course. It offers a gentle flavour and is typically enjoyed with a zesty tartar sauce, but with my Caribbean twist, this dish becomes more flavoursome with a fiery kick.
Caribbean fish cakes, also known as saltfish fritters, aren’t made with potato, nor do they feature a breadcrumb coating, but instead use flour for a crispier exterior. Traditional fish cakes are quite uniform in shape, but with these fritters, you’ll create a distinctive shape each time.
This recipe is straightforward, effortless, and incredibly tasty. Discover how to make Caribbean-style fish cakes below, or click here to learn how to make Mary Berry’s salmon traybake in just 25minutes.
How to make fish cakes
Ingredients
- Two packets of Cawoods Dry Salted Skinless & Boneless Saltfish 200g (available in Sainsbury’s, Asda, and Ocado)
- One scotch bonnet
- One cup of plain flour
- One teaspoon of baking powder
- Half a cup of water
- A few sprigs of fresh thyme
- Three spring onions chopped
- A pinch of salt
- A teaspoon of dried oregano
- Black pepper to taste
- A teaspoon of garlic powder (optional)
- One tomato (optional)
- Oil for frying
Method
Start by boiling the Saltfish in a pot of water for about 30-40 minutes until it’s tender. Remember, it’s called Saltfish for a reason! Some folks prefer to soak the fish overnight in water to reduce some of the saltiness, but after cooking, I drained off the boiling water once the fish was done and let it sit in a bath of cold water for 10-20 minutes.
If you’re not a fan of using Saltfish, you can substitute it with a different flaky fish, but results may vary. While your fish is soaking, chop your veggies and start heating your pan with oil. There should be enough oil for the fish cakes to be almost deep-fried.
Next, add the flour, baking soda, and seasoning (remember to add a very small pinch of salt). Mix in the half cup of water until it forms a thick paste.
Drain the water from your fish and start breaking it into small flaky pieces with your fork. Then, combine the fish with the flour mixture along with the chopped vegetables and mix thoroughly.
When the oil is sizzling and starts to pop, take a tablespoon of the mixture and drop it into the pan. Fry for five minutes until it’s golden brown on both sides.
And there you have it! Simple yet scrumptious fish cakes with a Caribbean twist.
If you’re keen on more Caribbean recipes, scroll down to uncover my family’s secrets to the best coleslaw, how to whip up macaroni (cheese) pie, and the most delicious Guinness drink you’ll ever taste.
My coleslaw outshines anything from a supermarket thanks to one special ingredient
This list of ingredients serves a large bowl for approximately ten people. I recommend halving the measurements if you are catering for a smaller group.
Ingredients
- One medium-sized cabbage
- Two large carrots
- Two large onions
- Mayonnaise (to your liking, I prefer a drier coleslaw than a very wet one as it’s crunchier)
- Salt and pepper to taste
- Secret ingredient: Three tablespoons of brown sugar
Method
Grate the onions as finely as possible – wearing gloves can help prevent the smell from clinging to your hands. Combine the onions with the cabbage and carrots, mixing well.
Add mayonnaise to your preferred consistency; a lighter amount keeps it crunchy, while more mayo results in a creamier coleslaw.
Season with salt and pepper, then stir in three tablespoons of brown sugar. This simple addition boosts the flavour of the vegetables and imparts the dish with a subtle sweetness and extra crunch.
Mac and cheese will have much more flavour if you add my nan’s 2 secret ingredients
Note: I have a large family, and these measurements will make a full medium-sized baking tray and a half worth of mac and cheese. Please reduce the measurements for a smaller serving.
Ingredients
- 1kg bag of macaroni shells
- Two bags of 200g four cheese mix blend (shredded)
- One 240g bag of red Leicester
- Two 400g Dolmio white lasagne sauce (my ultimate lazy cheat for white sauce)
- Six tablespoons of ketchup
- Three tablespoons of brown sauce
- Three tablespoons of garlic paste
- Three tablespoons of paprika
- Salt and pepper to taste
- Oregano – optional for topping
- Parmesan – optional for extra cheese
Method
Begin by boiling a large pot of salted water and cooking the pasta shells for about 25 minutes, until soft but not mushy. Drain well and return the pasta to the hot pot.
While still hot, mix in a full bag of four-cheese blend and half a bag of red Leicester (plus Parmesan if desired) until melted and evenly coated. Stir in two bottles of white sauce (homemade or pre-made) until creamy.
Add seasonings, ketchup, and brown sauce to taste, adjusting the flavour as you go. Transfer the mixture to a baking tray, top with leftover cheese and oregano, and bake at 180 °C (fan) for 30 minutes, or until golden and crisp on top.
The result is a cheesy, gooey centre with a crunchy top-pure comfort food that’s full of flavour and family nostalgia.
Guinness can taste better than Baileys if you add two ingredients to make a creamy cocktail
Ingredients:
- Two cans of Guinness (538ml per can)
- One can (397g) of condensed milk
- One and a half teaspoons of nutmeg
Optional but recommended:
- One teaspoon of cinnamon (I would then only use one teaspoon of nutmeg)
- Four capfuls of Brandy (for those who want an extra kick of alcohol)
- Whipped cream (for decoration)
Other recipes include:
Method
For a 1.7-litre jug, pour two cans of Guinness into a mixing bowl. Add a tin of condensed milk, scraping out every bit for maximum sweetness and creaminess. Stir until the mixture turns beige. Mix in nutmeg, then a little cinnamon for extra flavour.
For a stronger kick, add brandy (optional) or vanilla extract. Pour into a jug and serve chilled over ice with whipped cream.