Entree: Saint Kitts and Nevis – Johnny Cakes with Saltfish (Fried cornmeal griddlecakes served with salted cod sautéed with onions, peppers, and Caribbean herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 12 hrs

Total 12 hrs 30 min

Ingredients

- For the johnny cakes:
- 1 cup (120 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) whole milk (or coconut milk for a richer flavor)
- 1 large egg
- 2 tbsp (30 g) unsalted butter, melted, plus extra for the griddle
- 2 tbsp (30 ml) vegetable oil for frying
- For the saltfish:
- 1 lb (454 g) salted cod (saltfish), soaked overnight in cold water or boiled and rinsed to remove excess salt
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 medium red bell pepper, thinly sliced, about 6 oz (170 g)
- 3 scallions, thinly sliced, about 2 oz (60 g)
- 2 cloves garlic, minced, about 6 g
- 1 medium ripe tomato, diced, about 5 oz (140 g)
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional), about 10 g
- 2 sprigs fresh thyme or 1/2 tsp (1 g) dried thyme
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp (1 g) freshly ground black pepper
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. If saltfish is salted, soak it in cold water overnight in the refrigerator, changing the water once; alternatively, place in a pot, cover with water, simmer 10 minutes, drain, refill, and simmer another 5 minutes to reduce salt. Drain and let cool.
2. Flake the cooled saltfish into bite-size pieces, removing any bones and skin as you go.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add onion and bell pepper and sauté 3–4 minutes until softened. Add garlic, scallions, scotch bonnet (if using), and thyme; cook 1–2 minutes until fragrant.
4. Add the flaked saltfish and diced tomato to the skillet; stir and cook 3–4 minutes to marry flavors. Season with black pepper and finish with lime juice. Taste and adjust (if still very salty, add a splash of water and simmer briefly). Keep warm on very low heat while making johnny cakes.
5. In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
6. In a separate bowl whisk milk, egg, and melted butter. Pour wet ingredients into dry and stir just until combined; batter should be thick but spoonable. If too thick, add a tablespoon of milk.
7. Heat a heavy skillet or griddle over medium heat and brush with a little melted butter or 1 tbsp (15 ml) vegetable oil. Spoon 1/4 cup (60 ml) portions of batter onto the griddle and flatten slightly into rounds about 3–4 inches (7–10 cm) across.
8. Cook johnny cakes 3–4 minutes per side until golden brown and cooked through, adjusting heat to prevent burning. Transfer to a rack or warm oven while you cook remaining cakes.
9. Serve 2–3 johnny cakes per person topped or accompanied with a generous portion of warm saltfish. Garnish with chopped parsley or cilantro and lime wedges.