Entree: Virgin Islands, U.S. – Johnny Cake with Saltfish (Cornmeal flatbreads served with sautéed salted cod and peppers)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 12 hrs

Total 12 hrs 45 min

Ingredients

- For the Johnny Cakes:
- 2 cups (240 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) salt
- 2 tbsp (25 g) granulated sugar
- 1 1/2 cups (360 ml) whole milk
- 1 large egg, approx. 50 g
- 3 tbsp (45 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil for pan-frying (plus more as needed)

- For the Saltfish:
- 1 lb (454 g) salted cod (saltfish), rinsed and soaked in cold water 12–24 hours, drained and flaked
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 scallions, chopped (approx. 20 g)
- 2 cloves garlic, minced (approx. 8 g)
- 1 small tomato, seeded and diced (approx. 70 g)
- 1 scotch bonnet or habanero pepper, seeded and minced (optional)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (6 g) chopped fresh parsley or cilantro
- Salt to taste, if needed (remember the saltfish may already be salty)

Instructions

1. Prepare the saltfish: after soaking and rinsing the salted cod, place it in a pot of fresh water, bring to a simmer and poach gently 8–10 minutes until tender. Drain, cool slightly, remove any bones and skin, then flake into bite-sized pieces.
2. Make the johnnycake batter: in a bowl whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl whisk milk, egg, and melted butter. Pour wet into dry and stir until just combined; batter should be thick but pourable—add up to 1–2 tbsp (15–30 ml) more milk if too stiff.
3. Cook the johnnycakes: heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Spoon 1/4 cup (60 ml) batter per cake into skillet, flatten slightly with the back of the spoon. Cook 2–3 minutes per side until golden and cooked through. Keep warm on a rack while you cook remaining cakes, adding more oil as needed.
4. Sauté the aromatics: in a separate large skillet heat 2 tbsp (30 ml) oil over medium heat. Add sliced onion and bell peppers and sauté 5–7 minutes until softened and beginning to brown. Add garlic, scallions, tomato, scotch bonnet (if using) and thyme and cook 1–2 minutes more.
5. Finish the saltfish: add the flaked saltfish to the skillet with vegetables, stirring to combine. Cook 3–4 minutes to heat through, breaking up any large pieces. Season with black pepper and, if needed, a small pinch of salt. Stir in lime juice and chopped parsley or cilantro.
6. Serve: plate 2 johnnycakes per person and top or serve alongside a generous portion of saltfish. Traditionally eaten with fresh lime wedges and hot pepper on the side.