Food Affairs of Barbados is proud to have recently hosted an event at Sandalo, the lavishly decorated luxury beachfront villa owned by John and Stephanie Hawkins, who also reside in Berkshire, England. The guests of honor were British Prime Minister Tony Blair and his wife Cherie and her family, who have made Barbados their family vacation destination for the past four years. The relaxed poolside setting with a moonlit view of the ocean, accompanied by the soothing sounds of live entertainment, provided the perfect backdrop for this casually elegant event.
Among the delicacies served were our Bajan Fish Cakes, popular island-wide and a huge hit at Sandalo. These fish cakes are easy to prepare and perfect for a lavish social dinner or football party. Try them with our homemade Bajan Tartar Sauce
Ingredients:
1 cup onions, finely chopped
1 cup bell pepper, finely chopped
½ cup whole kernel corn, drained
½ cup green onions, or chives, chopped
1 scotch bonnet pepper, seeded and diced, or 1 tablespoon Bajan pepper sauce
1 cup flour, sifted
1 tablespoon baking powder
salt and pepper to taste
2 tablespoons melted butter
2 tablespoons oil plus oil for frying
1 egg, lightly beaten
½ cup of milk
1 pound salted cod, cooked and shredded
Addresses:
Soak the salt cod in water for at least 4 hours, and preferably overnight, changing the water a minimum of three times.
In a heavy skillet heat the oil and sauté the onions and bell pepper until tender. Set aside. Sift the flour, baking powder, and salt/pepper into a bowl. Make a well in the center and pour in the egg, milk and butter and mix lightly. Add the cooked onions, sweet peppers, hot pepper, corn, scallions, and fish. The dough should be thick and slightly lumpy. If the dough is too watery, add sifted flour to achieve the desired consistency.
In a large deep skillet or deep fryer, heat cooking oil to 340 degrees F. Drop batter by tablespoons into hot oil, but do not mound. Cook until golden brown and drain on paper towels. Fish cakes can be kept warm in a 250 degree F oven, until ready to serve. Serve with Bajan tartare or sweet chili sauce.
Chef’s Note: Dip the spoon into the hot oil to coat each time to prevent the batter from sticking to the spoon.
Bajan tartar sauce
½ cup of whole mayonnaise
2 tablespoons mustard
2 tablespoons sweet seasoning drained
1 tablespoon finely chopped parsley
1 tablespoon finely chopped onion
Pepper sauce Go down to taste
a pinch of sugar
salt and pepper to taste
Combine all ingredients in a bowl and chill for at least an hour before serving.