Everywhere I go to shop for groceries these days has Salt Cod for sale. From your regular super store right down to your small ethnic mom and pop grocer, salt fish is to be had… and cheep.
When I cheffed at the Bamboo Dining Lounge on Queen West in Toronto, I had a guy from st. Lucia working for me by the name of Austin Emmanuel. Man did that guy smoke a lot of weed… Aside from that, he was an awesome cook and he taught me how to cook these amazing salt cod fish cakes.
This recipe is based on his and been Paleofied (is that even a word??) by me. These ones are a bit denser, but such is the nature of things in a universe devoid of glutenous flour.
Paleo style St. Lucian Fish Cakes
- 1 pkg Boneless Salt Cod
- 4 eggs
- 1/2 cup Fine Almond Flour
- 1/4 cup Red Pepper (minced)
- 1/4 cup Celery (minced)
- 1/4 cup Red Onion (minced)
- 3 Cloves Garlic (minced)
- 2 tbsp Fresh Thyme (chopped)
- 2 tbsp Tapioca Flour
- Black Pepper (to taste)ing
- Coconut Oil for fry
- First things first, you need to de-salt the salt cod. Empty the packet of cod into a large bowl and fill the bowl with water. Let soak for about 15 minutes, stirring a few times. dip your finger in and taste. Salty… Bleh. Drain the water and repeat 2 or 3 times, until the water stops being aggressively salty. Drain.
- Using a food processor (easy) or a knife (not as easy), mince up the cod and place in a clean bowl.
- Whisk the eggs and the tapioca flour together.
- Toss all of the ingredients into the bowl and mix thoroughly.
- Set aside for a 1/2 hour to let the liquid be absorbed a bit by the tapioca and almond flour. You can refrigerate the mixture now to use later if you want at this point.
- In a large cast iron skillet (or some other non-stick pan) heat some coconut oil on med high.
- Form the “batter” into flattened rounds and fry in the oil, flipping once. Maybe 2 minutes a side.
- Remove each fish cake to a cookie sheet.
- In a pre-heated 325° oven, finish the sheet of fish cakes for about 20 minutes.