Caribbean Fish Cake
Dive into the culinary seascape with our delectable Caribbean Fish Cake recipe, a symphony of flavors that promises to elevate your dining experience. This savory delight captures the essence of ocean-fresh ingredients and brings the taste of the sea to your plate.
Ingredients
For Caribbean Saltfish Cakes
- ½ cup coconut milk
- 1 bay leaf
- 1 pound saltfish (cut into 1-inch pieces and soak for atleast 2 hours )
- 1 pinch black pepper (to taste)
- 14 ounces russet potato (peeled and quartered)
- 1 pinch hot pepper
- 1 tablespoon parsley finely chopped
- 1 tablespoon fresh dill chopped (or chives)
- 1 teaspoon lemon zest (finely grated )
For Caribbean Tartar Sauce
- ½ cup mayonnaise
- 1 tablespoons lemon juice (to taste)
- 1 tablespoon finely chopped scallion (red onions or shallots can be used as well)
- 1 tablespoon finely chopped Italian parsley (1 teaspon dried)
- 1 tablespoon finely chopped fresh oregano (1 teaspon dried)
- 2 teaspoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 pinch hot pepper
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
Breading
- ⅓ cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko bread crumbs (to your preference )
- ¼ cup vegetable oil (to your preference )
Instructions
- Mix together the mayonnaise lemon juice, shallot, parsley, oregano, horseradish, mustard, and hot pepper and place in the fridge for later.
- Saltfish must be boiled for 1-2 minutes then washed or soaked for 2-4 hours until it is flakey optional. Once fish is ready remove bones (thoroughly) and put aside.
- In another pot add a pinch of salt and boil. Add russet potato boil to cook (not too soft, firm!).
- Drain and mash potato in a bowl. Season with a pinch of salt not too much because the saltfish is already salt, black pepper, and hot pepper. Add parsley, oregano, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Make sure to taste, if salt is needed then add more salt.
- Scoop out ¼ of the mixture and mold in a round shape in palm
- Dust cakes with flour on both sides. Brush with eggs both sides then press it into the panko bread crumbs.
- Fry caribbean fish cakes in a medium-low hot oil until they are golden brown roughy 3 to 4 minutes on each side.
- Remove then Dap with paper towel.
- Serve with caribbean tartar sauce and enjoy your caribbean fish cake recipe!
Notes
You can tweak my Caribbean tartar sauce as well as the whole Caribbean fish cake dish.
Nutrition
Calories: 1700kcal | Carbohydrates: 154g | Protein: 25g | Fat: 112g | Saturated Fat: 35g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 1322mg | Potassium: 2149mg | Fiber: 10g | Sugar: 8g | Vitamin A: 109IU | Vitamin C: 38mg | Calcium: 211mg | Iron: 12mg