Spicy Fish Cakes and Plantains with a side of greens for a Sunday morning breakfast that takes me right back to my Caribbean roots.
Let me transport you to the Caribbean for brunch with a stack of Spicy Fish Cakes and Plantains. They are quick to whip up and a palate pleasing mix of spicy, crispy, sweet, hot deliciousness.
When I was little, my grandmother, and often time my grandfather, would fry up some plantains as a side with breakfast. They were one of my absolute favourite alongside saltfish and johnny cakes. They were rarely cut in this fashion, more often, lengthwise and I always went straight for the outer pieces. They showed less of the spine and tasted sweeter, somehow. I still believe that to this day.
Saltfish cakes, as they're called, were also a fave - they too were fried. I love the thin layer of crisp that forms on the outside, giving way to a soft, deliciously spicy core. To achieve that crispy texture without having the pancakes soak up too much oil, a quick fry on medium-high heat is ideal. Baking is also an option, but I imagine turning on an oven in such hot climate doesn't appeal to most islanders - even with AC. Plus, I found them a little too chewy using that method, so I opted for the authentic experience.
Well, as close to the experience as I could get. My grandparents don't measure or weigh when they cook, so a pinch of this and a dollop of that will never yield an identical dish. I have accepted that I'll never get my food to taste exactly like that of my grandparents, but these weren't too far off.
I often make plantains and plantain chips, but I've only made saltfish cakes a few times. This has been the only share-worthy batch. Alongside some cool, curly cucumbers and a little homemade yogurt to counter the spice. Sunday brunch, island style!
What are some of your favourite childhood dishes?
Fish Cakes and Plantains
Ingredients
Method
- Soak the cod in cold water overnight, or 4-6 hours, at minimum. This helps remove some of the salt.
- Drain the water and break into pieces, or pulse lightly in a food processor for finer pieces.
- In a medium bowl, mix together the fish, green onion, tomato, thyme, peppers and paste.
- Stir in the water until evenly combined. The batter will be lumpy.
- Sift flour into the fish mixture to form the batter.
- Heat the oil in a large frying pan and use an ice cream scoop to add the batter to the oil.
- Flip batter when the edges begin to crisp and cook for a few more seconds.
- Remove and place on paper towels or brown paper bag to remove any excess oil.
- Best enjoyed hot!
- Heat the oil in a shallow pan on medium heat.
- Peel and slice the plantain and fry until golden, flipping once.
- Place on sheets of paper towel, or brown paper to remove any excess oil.
- Enjoy warm or cold!
Deb|EastofEdenCooking says
What a fantastic recipe! There are so many vibrant and seductive flavors that really do take us to the Caribbean!
I Sugar Coat It! says
Thanks, Deb! Not too shabby at all. 🙂
Kelly - Life Made Sweeter says
Oh my gosh, I love the flavors of this dish! The plaintains and fish cakes look so crispy and mouthwatering! Love family recipes like this, they are the best! My grandparents and parents always use a pinch of this and that too 🙂
I Sugar Coat It! says
It amazes me that her baking comes out so perfect each time by this dollop and pinch method!! A whole other kind of science...
Paula says
What a tempting looking little feast and with homemade yogurt too! Almost makes me wish I could eat fish but I know my husband would enjoy this.
I Sugar Coat It! says
Oh no! K is allergic to fish as well. I can't imagine not being able to have fish! Thanks - these bring back such great childhood memories.
Regina says
After reading this I want to hop on a plane to a tropical island. Spicy fishcakes with yogurt sounds amazing! And I love fried plantain. I remember still the first time I had it at a Taste of Home event in Kelowna where everyone would make traditional food of their home to share. As a volunteer at the event I helped out at the Caribbean stall. And had my share of delicious plantain 😉
I Sugar Coat It! says
Great! I love those types of events where one gets to experience dishes from yet travelled destinations. They can be used in a number of ways, which I'l share in future posts... 😉