Best Grenadian Cod Cakes Recipes

GRENADIAN COD CAKES

Steps:

• Rinse the cod, place it in a glass bowl and add cold water to cover. Cover the bowl tightly and place in the refrigerator. Let the fish soak for 12 to 24 hours, or until it's softened, changing the water three or four times.
• Rinse the cod again and place in a saucepan. Add boiling water to cover and let the fish steep over low heat until very soft, about 15 to 20 minutes. Drain well, then flake into small pieces into a bowl.
• Add the calabaza, thyme, scallions and garlic and toss together to mix. Combine the flour and baking powder and add to the bowl, tossing again. Add the butter and the egg and mix with your hands until all the ingredients are well combined. Season with pepper to taste.
• Divide the mixture into 8 patties, about the size of biscuits, and lay them into the bread crumbs to coat on both sides.
• Heat the oil in a large heavy skillet over a medium-high flame until it sizzles. Gently lay the cakes into the oil and fry until crisp and browned on both sides, about 5 or 6 minutes total. Drain on paper towels and serve hot, with a spoonful of hot sauce alongside each one.

CAPTAIN DUARTE'S SALT COD CAKES

Steps:

• Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
• Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
• Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

COD CAKES

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

MAMA'S FRY BAKES ( ST. VINCENT AND THE GRENADINES)

Steps:

• If not using yeast, omit step 6. The dough can be rolled out and fried immediately.
• Mix together the flour, salt, baking powder and yeast.
• Rub in the shortening.
• Add sufficient water to the flour mixture to make a smooth dough.
• Knead dough lightly until smooth.
• Cover with a damp cloth and leave dough to relax for ½ hr).
• After dough has rested for ½ hour, divide and shape into 12 balls.
• Roll each ball of dough on a lightly floured surface, to 1/4 " thick and 3 1/2" round.
• Fry in hot oil until brown on both sides.
• Put on paper towels to absorb excess oil.
• These freeze well and can be reheated in the microwave.