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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 24 hrs

Total 24 hrs 30 min

Ingredients

- For the johnnycakes:
- 2 cups (240 g) medium-grind yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 1 large egg
- 1 1/4 cups (300 ml) whole milk
- 3 tbsp (45 g) unsalted butter, melted, plus extra for frying
- For the saltfish:
- 1 lb (450 g) salted cod (saltfish), soaked 24 hours with 2–3 changes of cold water and drained
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced
- 2 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium tomato, seeded and chopped
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional, adjust to taste)
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh parsley
- Salt as needed after tasting, if any

Instructions

1. Prepare the saltfish by soaking salted cod for about 24 hours in the refrigerator, changing the water every 6–8 hours; drain and flake the fish, removing skin and bones.
2. Make the johnnycake batter: whisk cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl combine egg, milk, and melted butter, then stir into dry ingredients until smooth; let rest 10 minutes to thicken.
3. Heat a large skillet or griddle over medium heat and melt a little butter or oil. Drop 1/4 cup batter portions to form small flat cakes and cook 3–4 minutes per side until golden and cooked through. Keep warm in a low oven while you finish the saltfish.
4. In a separate large sauté pan, heat 2 tablespoons oil over medium heat. Add sliced onion and scallions and cook until soft and translucent, about 4–5 minutes. Add garlic, bell pepper, and thyme and cook 2 minutes more.
5. Add chopped tomato and the optional hot pepper and cook until tomatoes soften, about 3 minutes. Stir in flaked saltfish and cook, stirring, 4–6 minutes until heated through and flavors meld.
6. Finish the saltfish with black pepper, lime juice, and chopped parsley. Taste and add a small pinch of salt only if needed.
7. Serve hot: plate 2 johnnycakes per person and top or accompany with a generous portion of saltfish. Garnish with extra parsley and lime wedges.