Today we are cooking Caribbean inspired fishcakes, many countries have their own variation of fishcakes from spicy Thai fishcakes to creamy European fishcakes with a parsley sauce. The base is generally the same, a combination of flaked fish and mashed potato which is fried until crunchy and golden whilst having a soft tender interior. The use of Caribbean ingredients such as wiri wiri peppers, cilantro and carnation milk makes this recipe stand out! I recommend using cod fish for its meaty texture and light flavour, you can also use any flaked fish which is available to you such as salmon or haddock. In Guyana fishcakes would be served with a rice dish to create a full meal (recipe linked) but you can certainly serve this recipe as an appetizer or light snack. This is an ultimate recipe for any seafood lover as it’s the perfect combination; simple, easy to create and delicious.
- 6-8 pieces of Boneless Alaskan Cod Fish (available in the freezer department at most grocery stores)
- 3 Small Russet Potatoes
- 1/2 tsp Lemon Juice
- Optional: 1-2 Wiri Wiri Peppers (finely sliced with no seeds, or any hot pepper of your choice)
- 2 Eggs, cracked
- 1 Cup of Flour
- Black Pepper
- 1 tsp Freshly Chopped Cilantro leaves or Scallions—I prefer the Cilantro as it gives the fish cakes more flavour
- 1.5-2 tsp Chicken Bouillon or any Fish seasoning of your choice
- 3 tbsp of Butter
- 4 bsp of Carnation Milk or Powdered milk (if using powdered milk then aim for a consistency which is a little viscous, not watery)
- Boil cod fish for 10 mins in water (this softens the flesh).
- Drain the codfish and out squeeze the excess water (the fish should be dry).
- Flake the fish into pieces.
- Pour in lemon juice (be careful to avoid seeds if using fresh lemons).
- Then add the cilantro, black pepper, chicken bouillon and hot pepper, mix well to combine.
- Peel and cut the potatoes, then add 1 tsp of salt and the potatoes to a pan of boiling water (the potatoes should be tender but not soft)
- Strain the potatoes from the boiling water, then add the dry potatoes back to the pan and mash with the butter.
- Pour the carnation milk into the pan of potatoes and mash very well to bring together.
- Then add the mashed potato and eggs to the bowl containing the cod fish, mix very well.
- Roll the mixture in your hands to form an oval shaped fish cake (I made around 18 fish cakes using this recipe).
- Into a large pan add vegetable oil and heat.
- Once the fishcakes are formed roll each into a bowl of flour the fry in batches in the hot oil. Remove the fishcakes once they are golden brown.
- Strain onto kitchen paper and serve while they are warm with a fresh light salad and fresh lime juice.