Guyanese Fish Cake on a plate

A few days ago I asked my followers on my Facebook fan page what recipes they would like to see on this blog in the future.   So I made a list of your request and I’m making my way through it one by one.  I’ve been a slow with posting requests in the past because I tend to not plan ahead and cook what I’m in the mood to eat at that moment.   What recipes would you like to see on my blog in the future?  I will do my best to get to your requests!  


First up is Salt Fish Cakes.   These are very simple to make and can be eaten on their own or with a nice bowl of dhal and rice.   I ate mine with a salad.

There are different versions of Salt Fish cakes throughout the Caribbean, some with potato and some without.  This is the version that my mom made and this is what I now make.   Enjoy!

Get the Recipe Fish Cakes

Servings: 16 pieces


  • 1 lb saltfish or salted cod, soaked overnight or boiled to remove salt
  • 1 large yukon gold or russet potatoes
  • 1/2 onion, finely diced
  • 2 scallion, finely chopped
  • 1/2 tsp cilantro, finely chopped
  • 1/2 tsp thyme, finely chopped
  • 3 cloves garlic, crushed
  • 1 wiri wiri pepper, finely chopped
  • 1 egg
  • flour
  • vegetable oil for frying


  • Peel the potato and cut into cubes and place in a pot with cool water and then cook until soft.   Strain, then mash using a fork until there are no more lumps.
  • Flake fish into fine bits using fingers.   You can also pulse it a few times in a food processor to speed up the process.
  • Next add codfish, mashed potato, egg, onion, scallion, thyme, cilantro, garlic, pepper in a large bowl and mix to combine.  Place a spoonful of mixture into your palm and roll to form a log.  Set aside, then repeat with the remaining mixture.
  • Coat each fishcake with flour. Shake off excess.
  • In a frying pan over medium low fire, place enough oil so that it’s approximately ½ inch deep.   The oil should be enough to come up halfway the side of the salt fish cakes.  When oil is hot, add salt fish cakes and fry for 5 minutes per side until golden brown, turning onc make sure the other side gets brown. 
  • Remove from the oil and let drain on a plate lined with paper towel.   Serve warm.
Author: Jehan Powell




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