Entree: United States – U.S. Virgin Islands, Caribbean United States Territories – Johnny Cake and Saltfish

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 12 hrs

Total 13 hrs 5 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed
- Water for soaking or boiling
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 1 medium red bell pepper, thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 3 scallions (green onions), sliced, about 2 oz (60 g)
- 2 cloves garlic, minced, about 6 g
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tsp (1 g) dried thyme (or 1 tbsp/3 g fresh thyme leaves)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) fine yellow cornmeal
- 1 tbsp (15 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tbsp (30 g) cold unsalted butter, cut into pieces
- 3/4 to 1 cup (180–240 ml) water or whole milk (adjust to make a soft dough)
- Vegetable oil for frying johnny cakes, about 1/2 cup (120 ml) per batch to create 1/4 inch (6 mm) depth
- 2 ripe plantains, peeled and cut diagonally into 1/2 inch (1.3 cm) slices, about 12 oz (340 g)
- Lime wedges for serving

Instructions

Short Description:
Classic U.S. Virgin Islands street-plate: fried johnny cakes served with flaked saltfish simmered with onions, peppers, tomatoes and local spices, with fried ripe plantain as a sweet side.

Regional Notes:
This USVI version uses salted cod (saltfish) rehydrated and pan-steamed with Caribbean aromatics (scallion, thyme, scotch bonnet optional) and pairs with small fried johnny cakes (fried dough rounds) rather than baked corn pone common elsewhere. Fried ripe plantain is a customary accompaniment in the Virgin Islands to round the meal into a full entree.

1. If using the traditional soak method, place the salted cod in a bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 12–24 hours to remove excess salt. For a quick method, put the rinsed saltfish in a pot, cover with water, bring to a simmer for 10–15 minutes, then drain. Taste a small piece; it should be salty but not overpowering.
2. After desalting, remove any skin and bones and flake the cod into bite-sized pieces, approx. 12–14 oz usable flaked saltfish (after desalting).
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the sliced onion and bell pepper and sauté 3–4 minutes until softened. Add garlic, scallions, and chopped scotch bonnet (if using) and cook 1 minute more.
4. Add the diced tomatoes, thyme, and black pepper. Cook 3–4 minutes until tomatoes begin to break down and release juice.
5. Stir in the flaked saltfish and 2–3 tbsp (30–45 ml) water if pan is dry. Reduce heat to low, cover, and simmer for 6–8 minutes to let flavors meld. Taste and adjust salt only if necessary (saltfish is often salty). Finish with lime juice and chopped parsley or cilantro; keep warm.
6. Meanwhile make the johnny cake dough: in a bowl whisk together 2 cups (250 g) all-purpose flour, 1/2 cup (60 g) cornmeal, 1 tbsp (15 g) sugar, 1 tbsp (15 g) baking powder, and 1 tsp (6 g) salt.
7. Cut 2 tbsp (30 g) cold butter into the dry mix until mixture resembles coarse crumbs. Add 3/4 cup (180 ml) water or milk and stir to form a soft, slightly sticky dough; add up to 1/4 cup (60 ml) more liquid if needed. Let rest 10 minutes.
8. On a lightly floured surface, pat dough to about 1/2 inch (1.3 cm) thickness. Using a 3–4 inch (7–10 cm) round cutter or a glass, cut into rounds (about 8–12 johnny cakes). Re-roll scraps and cut more as needed.
9. Heat vegetable oil to about 350°F (175°C) in a heavy skillet to a depth of about 1/4 inch (6 mm) (approximately 1/2 cup/120 ml per batch). Fry the johnny cakes in batches 2–3 minutes per side, until puffed and golden brown. Drain on paper towels and keep warm in a low oven.
10. Fry plantains: in a separate skillet, heat 2–3 tbsp (30–45 ml) oil over medium heat. Add plantain slices in a single layer and fry 2–3 minutes per side until golden and caramelized. Drain on paper towels and season with a light pinch of salt.
11. To serve: arrange 2–3 johnny cakes per person on each plate, spoon generous portions of saltfish alongside or on top, and add 3–4 fried plantain slices. Serve with lime wedges.