Entree: Sint Maarten (Dutch part) – National Cuisine – Saltfish and Johnny Cakes

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 lb (455 g) salt cod (saltfish), soaked and drained
- 2 cups (240 g) all-purpose flour (for johnny cakes)
- 1 tbsp (15 g) baking powder
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) kosher salt, plus more to taste
- 2 tbsp (30 g) unsalted butter, melted (for dough)
- 3/4 cup (180 ml) warm milk
- 1/2 cup (120 ml) warm water
- 2 cups (480 ml) vegetable oil, for frying johnny cakes (plus extra for sautéing)
- 2 tbsp (30 ml) vegetable oil or olive oil, for sautéing saltfish
- 1 medium yellow onion, thinly sliced, about 1 cup (150 g)
- 1 green bell pepper, thinly sliced, about 1 cup (150 g)
- 1 red bell pepper, thinly sliced, about 1 cup (150 g)
- 2 cloves garlic, minced, about 6 g
- 2 scallions (green onions), thinly sliced, about 1/2 cup (30 g)
- 1 medium tomato, chopped, about 1 cup (150 g)
- 1 small Scotch bonnet or habanero, seeded and minced (optional) or 1 tsp (5 g) hot pepper, minced
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Lime wedges, for serving

Instructions

1. Step 1: Soak the salt cod in cold water for 8–24 hours, changing the water 2–3 times to remove excess salt; shorter soaking (4–6 hours) acceptable for milder saltiness. After soaking, drain and place cod in a pot of fresh water, bring to a gentle simmer for 8–10 minutes, then drain and cool.
2. Step 2: Flake the cooked saltfish with a fork, removing any bones and tough skin; aim for bite-size pieces totaling about 1 lb (455 g) usable flaked fish.
3. Step 3: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add sliced onion, bell peppers and a pinch of salt; sauté 5–7 minutes until softened. Add garlic and hot pepper (if using) and cook 1 minute until fragrant.
4. Step 4: Add flaked saltfish and chopped tomato to the skillet; toss and sauté 3–5 minutes to warm through and meld flavors. Stir in scallions, parsley, lime juice and black pepper, adjust salt only if needed (saltfish may still be salty). Keep warm while you make johnny cakes.
5. Step 5: In a large bowl, whisk together 2 cups (240 g) flour, 1 tbsp (15 g) baking powder, 1 tbsp (12 g) sugar and 1 tsp (6 g) salt. Stir in melted butter, warm milk and warm water to form a soft dough; if too sticky, add up to 2 tbsp (15 g) more flour.
6. Step 6: Turn dough onto a lightly floured surface and knead briefly until smooth, about 1 minute. Divide into 8 equal pieces and flatten each into a 1/2-inch (1.3 cm) thick round (about 4–5 inches / 10–12 cm across).
7. Step 7: Heat 2 cups (480 ml) vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small piece of dough sizzles. Fry johnny cakes 2–3 at a time, 2–3 minutes per side, until puffed and golden brown. Drain on paper towels.
8. Step 8: Serve warm plates of saltfish alongside 2 johnny cakes per person with lime wedges. Johnny cakes may be split and used to scoop the saltfish. Enjoy immediately.