Entree: Sint Maarten (Dutch part) – National Cuisine – Johnny Cake Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) fine yellow cornmeal
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) salt
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg, approx. 50 g
- 1 1/4 cups (300 ml) whole milk
- 3 tbsp (45 ml) vegetable oil, for frying
- 8 oz (225 g) salted cod (saltfish), soaked, boiled, and flaked
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) mayonnaise
- 1 tsp (5 ml) lime juice
- 1 clove garlic, minced
- 1/4 small red onion, thinly sliced
- 1 small Scotch bonnet or habanero pepper, seeds removed and thinly sliced (optional)
- Lettuce leaves (no measurement)
- 1 medium tomato, sliced
- Fresh parsley or chives, chopped, for garnish
- Black pepper, to taste

Instructions

1. Make the johnny cake batter: In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl whisk melted butter, egg, and milk. Pour wet into dry and stir until just combined; batter will be thick but spoonable. Let rest 10 minutes.
2. Fry the johnny cakes: Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Drop 1/4 cup (60 ml) scoops of batter into the skillet, flattening slightly into 1/2-inch (1.3 cm) rounds. Cook 3–4 minutes per side until golden and cooked through. Transfer to a rack and keep warm; repeat with remaining batter, adding oil as needed to prevent sticking.
3. Prepare the saltfish filling: If not already soaked and boiled, rinse salted cod and soak in cold water for 8–12 hours or boil twice in fresh water for 10 minutes each, discarding water to remove salt. Flake cod into bite-sized pieces and pat dry.
4. Sauté aromatics with cod: Heat 1 tbsp (15 ml) olive oil in a small skillet over medium heat. Sauté minced garlic and sliced red onion for 1–2 minutes until softened, add flaked cod and sliced pepper (if using) and stir for another 2–3 minutes to warm and meld flavors. Remove from heat and adjust pepper/black pepper to taste.
5. Make the sauce: In a small bowl mix mayonnaise, lime juice, and a pinch of black pepper. Taste and adjust acidity or seasoning.
6. Assemble the sandwiches: Split each warm johnny cake horizontally (do not cut fully through). Spread a little mayo mixture on the bottom side, layer with lettuce, tomato slices, a portion of the sautéed saltfish, and a sprinkle of chopped parsley or chives. Serve warm as handheld sandwiches.