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This recipe is one of our most popular hors d’oeuvres.










 

 

 

 

 

 

Fish Cakes

 


 


Ingredients

4 oz. Boneless salted cod
1 tsp. Onion powder
1/2 tsp. Granulated garlic
Salt to taste
1 tbsp. Baking powder
Water
Oil for frying
3 medium potatoes boiled and mashed
10 oz. Flour

Hot & Spicy Dip
1 tbsp. Tropical Inferno
1/2 Cup Tomato Ketchup

Seasoning Blend
1/4 tsp. Tropical Inferno
1 Pinch ground clove
2 tbsp. Vinegar
1/2 tsp of each -Thyme, Marjoram, Basil 1 Small onion minced
1 tsp. salt
4 Cloves minced garlic 2 tbsp. Worcestershire Sauce

Method

Boil the salted cod in water for five minutes then drain and cool under running water. Doing this tenderises the fish and reduces the salt content. Shred the fish with your fingers. Mix together the fish, potatoes, 2 tbsp. Seasoning Blend, onion, garlic, baking powder and flour. Add water to the mix a little at a time until you get the consistency of a thick batter. Now this is important, because you want your mixture to stay together when you add it to the hot oil. Adjust the seasonings to taste, and remember you started with salted cod, so you may not have to add much salt if any at all. Heat the oil in a wok or deep pan and drop the batter by the teaspoon full into the hot oil. Fry until golden brown. Place the fishcakes on paper towels to remove excess oil. SERVE HOT. Mix together the Tropical Inferno Sauce and the Tomato Ketchup. Use as a dip for the hot fishcakes.

 
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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.
                       Contact: annemarie@native-treasures.com