Entree: Anguilla – Central Culinary Region – Johnny Cakes with Saltfish (Fried Caribbean bread cakes served with seasoned salted cod)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1 cup (240 ml) milk
- 1 large egg
- 4 tbsp (60 ml) vegetable oil for shallow frying, plus extra as needed
- 1 lb (454 g) salted cod (saltfish), soaked and desalinated, then flaked
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (approx. 3 7/8 oz (110 g))
- 1 medium green bell pepper, diced (approx. 4 1/4 oz (120 g))
- 2 scallions (green onions), chopped (approx. 1 1/16 oz (30 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 medium tomato, chopped (approx. 4 1/4 oz (120 g))
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1/2 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- Freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp (30 ml)), optional
- 2 tbsp (6 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1 cup (240 ml) milk
- 1 large egg
- 4 tbsp (60 ml) vegetable oil for shallow frying, plus extra as needed
- 1 lb (454 g) salted cod (saltfish), soaked and desalinated, then flaked
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (approx. 110 g)
- 1 medium green bell pepper, diced (approx. 120 g)
- 2 scallions (green onions), chopped (approx. 30 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 medium tomato, chopped (approx. 120 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1/2 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- Freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp / 30 ml), optional
- 2 tbsp (6 g) chopped fresh parsley or cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the saltfish: rinse the saltfish and soak in cold water for 8–12 hours in the refrigerator, changing the water once; for quick desalting, boil the saltfish 10 minutes, drain, refill with fresh water and boil 8–10 minutes, then drain and cool. Flake the cooked fish into bite-sized pieces, removing any bones and skin.
2. Make the saltfish filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the onion, bell pepper, scallions, and scotch bonnet if using; sauté until softened, about 5 minutes. Stir in the garlic and thyme and cook 30 seconds until fragrant.
3. Add chopped tomato and the flaked saltfish to the skillet; cook, stirring, 3–4 minutes to combine. Season with freshly ground black pepper and, if desired, a squeeze of lime juice. Remove from heat and keep warm.
4. Make the johnny cake batter: in a bowl whisk together 2 cups (250 g) flour, 2 tsp (8 g) baking powder, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. In a separate bowl whisk the milk, egg, and melted butter, then pour into the dry ingredients and stir until just combined; do not overmix. Batter should be thick but pourable; add up to 1–2 tbsp (15–30 ml) milk if too stiff.
5. Cook the johnny cakes: heat a heavy skillet or griddle over medium heat and add 4 tbsp (60 ml) vegetable oil, tilting to coat. Drop 1/4-cup (60 ml) portions of batter into the skillet, flattening slightly to form 3–4 inch (7.62 to 10.2 cm) rounds. Cook 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
6. Assemble and serve: place 2–3 johnny cakes per plate and top or serve alongside a generous portion of warm saltfish. Garnish with chopped parsley or cilantro. Serve hot; johnny cakes are excellent with extra lime wedges and hot pepper on the side.

1. Prepare the saltfish: rinse the saltfish and soak in cold water for 8–12 hours in the refrigerator, changing the water once; for quick desalting, boil the saltfish 10 minutes, drain, refill with fresh water and boil 8–10 minutes, then drain and cool. Flake the cooked fish into bite-sized pieces, removing any bones and skin.
2. Make the saltfish filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the onion, bell pepper, scallions, and scotch bonnet if using; sauté until softened, about 5 minutes. Stir in the garlic and thyme and cook 30 seconds until fragrant.
3. Add chopped tomato and the flaked saltfish to the skillet; cook, stirring, 3–4 minutes to combine. Season with freshly ground black pepper and, if desired, a squeeze of lime juice. Remove from heat and keep warm.
4. Make the johnny cake batter: in a bowl whisk together 2 cups (250 g) flour, 2 tsp (8 g) baking powder, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. In a separate bowl whisk the milk, egg, and melted butter, then pour into the dry ingredients and stir until just combined; do not overmix. Batter should be thick but pourable; add up to 1–2 tbsp (15–30 ml) milk if too stiff.
5. Cook the johnny cakes: heat a heavy skillet or griddle over medium heat and add 4 tbsp (60 ml) vegetable oil, tilting to coat. Drop 1/4-cup (60 ml) portions of batter into the skillet, flattening slightly to form 3–4 inch rounds. Cook 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
6. Assemble and serve: place 2–3 johnny cakes per plate and top or serve alongside a generous portion of warm saltfish. Garnish with chopped parsley or cilantro. Serve hot; johnny cakes are excellent with extra lime wedges and hot pepper on the side.