Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with crisp cornmeal flatbreads)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 5 min

Total 45 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked 8–24 hours and rinsed
- 2 cups (480 ml) water for boiling saltfish
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 2 scallions (green onions), sliced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped, optional
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Freshly ground black pepper, to taste
- For Johnny cakes batter:
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 cup (240 ml) whole milk
- 1 large egg, approx. 1.8 oz (50 g)
- 2 tbsp (30 g) unsalted butter, melted
- Additional oil or butter for frying

Instructions

1. Prepare the saltfish: if pre-soaked, drain and rinse the saltfish; if not, place saltfish in a saucepan, cover with 2 cups (480 ml) water, bring to a simmer and cook 15–20 minutes to remove excess salt, then drain and let cool. Flake the fish into bite-sized pieces, removing any bones and skin.
2. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add sliced onion and sauté 3–4 minutes until soft. Add bell peppers and continue to cook 4–5 minutes until peppers are tender.
3. Stir in minced garlic, diced tomato, scallions, and chopped hot pepper (if using). Cook 2–3 minutes until tomato softens.
4. Add flaked saltfish to the skillet, toss gently to combine, and cook 3–4 minutes to heat through. Stir in lime juice and chopped parsley or cilantro. Adjust seasoning with freshly ground black pepper; do not add salt. Keep warm on low heat.
5. Make Johnny cake batter: in a bowl whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl combine milk, 1 large egg (approx. 1.8 oz / 50 g), and melted butter. Pour wet into dry and stir until just combined; batter should be scoopable but not runny. Let rest 5 minutes.
6. Heat a heavy skillet or griddle over medium-low and add a little oil or butter. Spoon 1/4 cup (60 ml) portions of batter onto the skillet to form small flat cakes. Cook 3–4 minutes per side until golden and cooked through, adjusting heat to prevent burning. Keep cooked cakes warm in a low oven while cooking remaining batter.
7. To serve, arrange 2–3 Johnny cakes per plate and top or accompany with a generous portion of saltfish. Garnish with extra scallions or parsley and lime wedges.