Fish Cakes
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Table of Contents
- What Are Guyanese Fish Cakes?
- Pro-tip for Guyanese Fish Cakes
- FAQ for Guyanese Saltfish
- Storage & Reheating
- Description
- Ingredients
- Instructions
Crispy on the outside and tender inside, these Caribbean Fish Cakes blend salted cod with bold island flavors for the perfect anytime bite.
These Guyanese Fish Cakes are golden, crispy, and bursting with seasoned saltfish flavor—just like my mom used to make. Growing up in a Guyanese home, fish cakes were more than just a snack; they were a comfort food staple, always present during family gatherings or after-school meals.
Growing up, my mom would always serve these with a simple stew and rice. It’s a hearty, nostalgic combo that always reminds me of home. But these also make the perfect appetizer for game night, brunch spreads, or holiday gatherings. Although I personally enjoy them most as part of a full meal, these fishcakes also make a delicious snack—especially when served with mango sour , a tangy Guyanese mango sauce.
What Are Guyanese Fish Cakes?
Guyanese Fish Cakes—also known as saltfish cakes—are savory, deep-fried bites made with flaked salted cod, mashed potatoes, herbs, and spices. They’re popular throughout the Caribbean and often enjoyed as an appetizer, street food, or side dish. Think of them as the Caribbean’s answer to croquettes—with bold seasoning and a satisfying crunch.
You may also like : Fried Bakes and Saltfish , Guyanese Chicken Curry or Homemade Caribbean Gingerbeer !
Pro-tip for Guyanese Fish Cakes
Soak or boil saltfish twice to reduce the saltiness without losing flavor.
Don’t over mix the batter—this helps keep the cakes light and fluffy inside.
Test one first : Fry one cake to check the seasoning before frying the whole batch.
Shape them smaller if you're serving them as an appetizer or finger food for a crowd.
FAQ for Guyanese Saltfish
Can I bake these instead of frying? Yes, place them on a parchment-lined tray and bake at 375°F for 20–25 minutes, flipping halfway through.
What kind of saltfish should I use? Boneless, skinless salted cod works best for easy flaking and flavor.
Can I use fresh fish instead of saltfish? You can, but the flavor will be milder. You’ll need to adjust the seasoning. Store leftover fish cakes fish cakes in an airtight container in the fridge for up to 3 days.
Storage & Reheating
Reheat in an air fryer or oven at 350°F to restore crispiness. They can also be frozen and reheated straight from frozen.
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Fish Cakes
Prep time: 30-35 minutes
Cook time: 15-20 minutes
Total time: 55 minutes
Yeild: 10-15
Description
Fish Cakes are so irresistibly delicious. This recipe is a Guyanese style fish cake that you will surely enjoy!
Ingredients
For the Fish Mixture
- 6–8 pieces of boneless Alaskan cod fish
- 1/2 teaspoon lemon juice
- 1 teaspoon freshly chopped cilantro leaves or scallions
- 1–2 Wiri Wiri peppers, finely sliced with seeds removed
- Chicken bouillon or salt to taste
- Black pepper to taste
For the Mashed Potatoes:
- 3 small Russet potatoes
- Salt to taste
- 3 tablespoons of butter
- 4 tablespoons of Carnation milk or powdered milk (if using powdered, aim for a thick, creamy consistency—not watery)
To Bind and Cook
- 2 eggs, cracked
- 1 cup of flour
- Vegetable oil for frying
Instructions
Step 1: Prepare the Cod Fish
- 1In a saucepan, boil the cod fish for 10 minutes to soften the flesh.
- 2Drain well and squeeze out the excess water. The fish should be dry.
- 3Flake the fish into small pieces using a fork.
- 4Add the lemon juice (remove seeds if using fresh lemons).
- 5Stir in chopped cilantro, black pepper, chicken bouillon, and finely sliced Wiri Wiri peppers. Mix well to combine and set aside.
Step 2: Make the Mashed Potatoes
- 1Peel and dice the potatoes. Add 1 teaspoon of salt and boil until tender but not mushy.
- 2Drain and return to the hot pan to remove excess moisture.
- 3Mash the potatoes with 3 tablespoons of butter until smooth.
- 4Pour in 4 tablespoons of Carnation milk or thick powdered milk and mash thoroughly to bring it all together.
Step 3: Assemble the Fish Cakes
- 1Add the mashed potatoes and cracked eggs into the seasoned fish mixture. Mix very well until evenly combined.
- 2With your hands, roll the mixture into oval-shaped cakes.
Step 4: Fry the Fish Cakes
- 1Heat vegetable oil in a deep skillet or pan over medium heat.
- 2Lightly roll each fish cake in flour to coat.
- 3Fry the cakes in batches until golden brown and crispy on both sides, about 3–4 minutes per side.
- 4Remove and drain on paper towels.
Nutrition Facts
- Calories: ~200 kcal
- Protein: ~12 g
- Fat: ~8 g
- Carbohydrate: ~18 g
Category: Traditional Afro-Caribbean RecipesAppetizer
Keywords:
Fish Cakes
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