Bermudian Fish Cakes
Introduction
Bermudian Fish Cakes are a beloved dish that encapsulates the rich maritime history and culinary traditions of Bermuda. Often served during the Easter season, these fish cakes reflect a blend of cultural influences from the indigenous peoples, European settlers, and West African slaves who have all played a role in shaping Bermudian cuisine. The primary ingredient in this dish is salted codfish, a staple preserved fish that's been a vital part of island diets due to its long shelf life and abundance during early times.
The historical significance of Bermudian Fish Cakes
The history of Bermudian Fish Cakes dates back centuries. The dish arose out of necessity, providing a hearty meal using preserved fish that could endure long sea voyages and storage times. Over time, the fish cake became a festive food, deeply rooted in Easter traditions as many Bermudians treat themselves to these flavorful cakes after the Lenten period.
Ingredients
- Salted Codfish - 1 pound
- Potatoes - 2 medium-sized
- Onion - 1 small, finely chopped
- Scallions - 3, finely chopped
- Parsley - 1 tablespoon, chopped
- Breadcrumbs - 1 cup
- Egg - 1, beaten
- Black Pepper - 1 teaspoon
- Paprika - 1 teaspoon
- Hot Sauce - 1 teaspoon
- Vegetable Oil - for frying
- Lemon - for garnish
Preparation
Step 1: Preparing the Salted Codfish
Salted Codfish requires desalting before it can be used in making fish cakes. The best method to achieve this is to soak the codfish in water for at least 24 hours, changing the water several times. This removes the excessive saltiness and prepares it for cooking.
Step 2: Boiling the Potatoes and Salted Codfish
Once the Salted Codfish is desalted, boil it with Potatoes for about 20 minutes or until the Potatoes are fork-tender. After boiling, drain the water and set them aside to cool.
Cooking Process
Step 3: Mixing the Ingredients
In a large bowl, flake the Salted Codfish into small pieces after discarding any bones and skin. Mash the Potatoes and combine them with the Salted Codfish. Add chopped Onion, Scallions, Parsley, Black Pepper, Paprika, and a splash of Hot Sauce. Mix thoroughly together.
Step 4: Forming and Coating the Cakes
Shape the fish mixture into cakes, using about a heaping tablespoon for each. Once shaped, dip each fish cake into the beaten Egg and then coat them with Breadcrumbs ensuring that the cakes are well-covered.
Step 5: Frying the Fish Cakes
Heat Vegetable Oil in a skillet over medium-high heat. Prepare to fry the fish cakes for about 5 to 7 minutes on each side or until golden brown. It's essential to monitor their color closely to avoid burning.
Serving Suggestions
Step 6: Serving the Bermudian Fish Cakes
Serve the freshly fried Bermudian Fish Cakes with a slice of Lemon for garnish to enhance their flavor. These can be enjoyed as a delicious snack or a main course accompanied by a variety of sides like coleslaw or a fresh garden salad.
Cooking Tips
- For a spicier kick, consider adding extra Paprika or a dash more Hot Sauce before mixing.
- To save time, soak the Salted Codfish overnight and prepare your chopping ahead of time.
Using a cooking timer during each step of this recipe ensures a perfectly cooked dish each time. Enjoy fine Bermudian culinary traditions with every bite of these savory fish cakes, either as part of your holiday menu or any time you desire a taste of island life.