Entree: Anguilla – Johnny Cakes with Saltfish (Pan-fried corn-and-wheat cakes served with desalted, spiced salted cod)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 12 hrs

Total 12 hrs 35 min

Ingredients

- For the johnny cakes:
- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 3 tbsp (45 g) unsalted butter, melted
- 3/4 cup (180 ml) milk
- 1/4 cup (60 ml) water, more as needed
- 2 tbsp (30 ml) vegetable oil or shortening for pan
- For the saltfish:
- 1 lb (450 g) salted cod (saltfish), rinsed and soaked to remove excess salt
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium tomato, diced
- 2 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional for heat)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/4 tsp (0.5 g) freshly ground black pepper
- Salt to taste (use sparingly since fish is salted)
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

1. Soak the saltfish: Rinse the salted cod. Cover with cold water and soak in the refrigerator for 12–24 hours, changing the water 2–3 times; for a quicker method boil for 10 minutes in fresh water, drain, and repeat until salt is reduced. Drain and flake the fish, removing any bones and skins.
2. Make the johnny cake batter: In a bowl whisk together flour, baking powder, sugar, and salt. Stir in melted butter, then add milk and water gradually until a thick, spreadable batter forms. Let rest 10 minutes.
3. Cook the saltfish: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add onion and bell pepper and sauté 4–5 minutes until softened. Add garlic, scotch bonnet, and thyme and cook 1 minute until fragrant.
4. Add tomato and flaked saltfish to the skillet and cook, breaking up any large pieces, 4–6 minutes until heated through and flavors meld. Taste and add a pinch of salt only if needed, and stir in lime juice if using. Keep warm on low.
5. Fry the johnny cakes: Heat a lightly oiled griddle or heavy skillet over medium heat. For each cake, spoon about 1/4 cup (60 ml) batter onto the surface and spread slightly into a 3–4 inch round. Cook 3–4 minutes per side until golden and set; flip once. Repeat with remaining batter, adding more oil as needed.
6. Serve: Pile johnny cakes on a platter and top or serve alongside the warm saltfish. Garnish with extra thyme or sliced scallions if desired. Serve immediately.