Entree: Virgin Islands, British – Johnny Cake and Saltfish (Fried cornmeal and flour cakes served with savory salted cod sautéed with peppers and onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 16 min

Additional 12 hrs

Total 12 hrs 40 min

Ingredients

- For the saltfish
- 1 lb (454 g) salted cod (saltfish), rinsed and soaked 12–24 hours with water changed periodically
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- 1 medium tomato, diced
- 1/2 green bell pepper, diced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 sprig fresh thyme or 1 tsp (5 ml) dried thyme
- 1/4 cup (60 ml) water
- 1/4 tsp (1.25 ml) black pepper
- 1 tbsp (15 ml) fresh lime juice (optional)
- For the johnny cakes (makes about 8)
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) yellow cornmeal
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) salt
- 2 tbsp (28 g) cold butter, cut into small pieces
- 1 1/4 to 1 1/2 cups (300–360 ml) milk (or as needed)
- Vegetable oil or butter for frying

Instructions

1. Drain the soaked saltfish, remove any bones and skin, then flake into bite-sized pieces. If still very salty, rinse briefly and drain.
2. Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté the onion until soft, about 4 minutes, then add garlic, bell pepper, tomato, chopped Scotch bonnet (if using) and thyme. Cook 3–4 minutes until vegetables soften.
3. Add the flaked saltfish and 1/4 cup (60 ml) water, stir to combine, cover and simmer 5–7 minutes so flavors meld. Remove lid, simmer 1–2 minutes to evaporate excess liquid, then finish with black pepper and lime juice if using. Keep warm.
4. While the saltfish simmers, make the johnny cake dough: combine flour, cornmeal, sugar, baking powder and salt in a bowl. Cut in the cold butter until mixture resembles coarse crumbs.
5. Gradually stir in milk 1/4 cup (60 ml) at a time until a soft, slightly sticky dough forms. Turn onto a lightly floured surface, gently pat to about 1/2-inch (1.25 cm) thickness and cut into rounds (about 3–4 inches / 7–10 cm) or portions.
6. Heat a heavy skillet or griddle over medium heat and add a thin layer of oil or a little butter. Fry the johnny cakes 3–4 minutes per side until golden brown and cooked through, adjusting heat as needed so they brown without burning.
7. Serve the hot johnny cakes alongside the saltfish, tearing or halving cakes and topping with the saltfish mixture. Garnish with extra lime wedges or chopped fresh herbs if desired.