Entree: Anguilla – Central Culinary Region – Johnny Cakes with Saltfish (Fried Caribbean bread cakes served with seasoned salted cod)

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 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1 cup (240 ml) milk
- 1 large egg
- 4 tbsp (60 ml) vegetable oil for shallow frying, plus extra as needed
- 1 lb (454 g) salted cod (saltfish), soaked and desalinated, then flaked
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (approx. 110 g)
- 1 medium green bell pepper, diced (approx. 120 g)
- 2 scallions (green onions), chopped (approx. 30 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 medium tomato, chopped (approx. 120 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1/2 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- Freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp / 30 ml), optional
- 2 tbsp (6 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Prepare the saltfish: rinse the saltfish and soak in cold water for 8–12 hours in the refrigerator, changing the water once; for quick desalting, boil the saltfish 10 minutes, drain, refill with fresh water and boil 8–10 minutes, then drain and cool. Flake the cooked fish into bite-sized pieces, removing any bones and skin.
2. Make the saltfish filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the onion, bell pepper, scallions, and scotch bonnet if using; sauté until softened, about 5 minutes. Stir in the garlic and thyme and cook 30 seconds until fragrant.
3. Add chopped tomato and the flaked saltfish to the skillet; cook, stirring, 3–4 minutes to combine. Season with freshly ground black pepper and, if desired, a squeeze of lime juice. Remove from heat and keep warm.
4. Make the johnny cake batter: in a bowl whisk together 2 cups (250 g) flour, 2 tsp (8 g) baking powder, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. In a separate bowl whisk the milk, egg, and melted butter, then pour into the dry ingredients and stir until just combined; do not overmix. Batter should be thick but pourable; add up to 1–2 tbsp (15–30 ml) milk if too stiff.
5. Cook the johnny cakes: heat a heavy skillet or griddle over medium heat and add 4 tbsp (60 ml) vegetable oil, tilting to coat. Drop 1/4-cup (60 ml) portions of batter into the skillet, flattening slightly to form 3–4 inch rounds. Cook 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
6. Assemble and serve: place 2–3 johnny cakes per plate and top or serve alongside a generous portion of warm saltfish. Garnish with chopped parsley or cilantro. Serve hot; johnny cakes are excellent with extra lime wedges and hot pepper on the side.