I stumbled into a US Virgin Island bakery called Thomas Bakery here in Decatur and had my first experience with a saltfish patty. I was curious about the food that the Virgin Islands had to offer since I’ve never had anything from there before and decided to try the saltfish patty; it was a safe choice.
I took one bite into the soft bake-like exterior which gave way to a slightly salty, stewed saltfish filling and it was love at first bite. This crust differs from the Guyanese and Jamaican patty; it’s somewhere between bake and pastry and was a good vessel to house the well seasoned saltfish filling. I’ve been back to that bakery several times and always have the saltfish patty but knew that I had to give it a try at home. I found a recipe in my Culinaria The Caribbean cookbook and tweaked it a bit to come up with this one. Enjoy!
Get the Recipe SALTFISH PATTY
- 8 oz salt cod, soaked overnight and flaked
- 1/2 cup sweet peppers, chopped
- 1/3 cup celery, chopped
- 1/2 cup onion, chopped
- 1 tbsp crushed garlic
- 2 tsp thyme
- 2 tsp oregano
- 1 tbsp tomato paste
- 1 tbsp oil
- 1/4 cup water
- 2 tbsp ketchup
- 1/2 tsp finely chopped hot pepper, optional
- 3 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 3/4 cup margarine
- 1/2 cup + 2 tbsp water
- To make the dough mix flour, baking powder, salt and sugar in a large bowl. Add margarine and rub in using your hands until it resembles a crumble. Add water and mix to form a dough then set aside.
- To make the filling add oil to a pan and cook peppers, celery and onion and cook until softened, about 5 minutes.
- Add garlic, thyme, oregano and tomato paste and cook for an additional minute or two.
- Add flaked salt fish and cook for about 5 minutes. Add water, ketchup and hot pepper and cook on low for an additional 10 minutes until the water has evaporated.
- To make the patty divide the dough into 10 equal pieces. Roll into an oblong shape and fill with a spoonful of saltfish filling leaving an inch border around the edges. Fold dough over filling to form an oblong shape and press the ends close with a fork.
- Fry in hot oil until golden brown on both sides.
- Place on a plate lined with paper towel and allow to cool.
- Serve warm.
**Recipe adapted from Culinaria The Caribbean.
I don’t have a website but I’d love to look at you videos.
Jehan I’ve to tell you these were simply heavenly!!! A few of mine broke open at the seam. I think I over filled them but over all I’m very happy with the way they turned out. Thank you. My husband is Lebonese he talks about this fish and rice dish. I’ll use the salt fish recipe and add 2 cup vegetable broth and 1 cup rice to it and cook until rice is tender. I think this will make a perfect base. Thank you!!! You inspire me.