Fish cakes are a beloved dish in many Creole cultures, especially in the Caribbean. Here’s a basic Creole fish cake recipe, often referred to as “fish accras” in some parts of the Caribbean like Martinique and Guadeloupe.
Ingredients:
- White fish fillets (such as cod or snapper): 400g (about 0.9 lb), cooked and flaked.
- All-purpose flour: 200g (about 1 1/2 cups)
- Baking powder: 1 teaspoon.
- Onion: 1 medium, finely chopped.
- Garlic: 2-3 cloves, minced.
- Scotch bonnet pepper: 1, seeded and finely chopped (adjust to your heat preference)
- Scallions (green onions): 2-3 stalks, finely chopped.
- Parsley: A handful finely chopped.
- Thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried thyme).
- Water or fish stock: 150ml (about 2/3 cup).
- Lime juice: From 1 lime
- Salt and black pepper: To taste.
- Oil: For frying.
Preparation:
- Prepare the Batter: In a large mixing bowl, combine the flour and baking powder.Gradually add the water or fish stock, mixing continuously to create a smooth batter. Fold in the flaked fish, onion, garlic, scotch bonnet pepper, scallions, parsley, and thyme. Mix until well combined.Season with lime juice, salt, and black pepper.
- Fry the Fish Cakes: Heat the oil in a deep-frying pan over medium heat. The oil should be about 1-2 inches deep. Once the oil is hot, drop spoonful of the fish batter into the pan. Fry in batches, ensuring not to overcrowd the pan. Fry each side for 2-3 minutes or until they are golden brown.Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the Creole fish cakes hot with a dipping sauce, like a spicy Creole sauce or a tamarind chutney. A fresh salad on the side complements the fish cakes nicely.
These Creole fish cakes, or fish accras, are a delightful treat, crispy on the outside and flaky inside, with a burst of Caribbean flavours. Enjoy!