Grenadian Cod Cakes
- Total Time
- 35 minutes, plus overnight soaking
- Rating
- Notes
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Ingredients
Yield:Four servings
- ½pound boneless, skinless salt cod
- 1cup grated calabaza (see note)
- 1tablespoon chopped fresh thyme
- 2scallions, green tops and 1 inch of the white, minced
- 1small clove garlic, minced
- ⅓cup flour
- ¼teaspoon baking powder
- 1tablespoon butter, melted
- 1egg
- Freshly ground black pepper to taste
- 1½cups fine fresh bread crumbs
- 2 to 3tablespoons corn oil
- West Indian hot sauce (see note)
Preparation
- Step 1
Rinse the cod, place it in a glass bowl and add cold water to cover. Cover the bowl tightly and place in the refrigerator. Let the fish soak for 12 to 24 hours, or until it's softened, changing the water three or four times.
- Step 2
Rinse the cod again and place in a saucepan. Add boiling water to cover and let the fish steep over low heat until very soft, about 15 to 20 minutes. Drain well, then flake into small pieces into a bowl.
- Step 3
Add the calabaza, thyme, scallions and garlic and toss together to mix. Combine the flour and baking powder and add to the bowl, tossing again. Add the butter and the egg and mix with your hands until all the ingredients are well combined. Season with pepper to taste.
- Step 4
Divide the mixture into 8 patties, about the size of biscuits, and lay them into the bread crumbs to coat on both sides.
- Step 5
Heat the oil in a large heavy skillet over a medium-high flame until it sizzles. Gently lay the cakes into the oil and fry until crisp and browned on both sides, about 5 or 6 minutes total. Drain on paper towels and serve hot, with a spoonful of hot sauce alongside each one.
Tip
- Calabaza is a West Indian squash, usually sold in chunks in produce markets, particularly in the 90's on Manhattan's Upper West Side. If you can't find it, use butternut squash. West Indian hot sauce is carried by Kalpana Indian Groceries & Spices, 2528 Broadway.
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