How to Make Delicious St. Lucian Fish Cakes: A Step-by-Step Guide

Welcome to our step-by-step guide on how to make delicious St. Lucian fish cakes. If you’re looking for a unique and flavorful appetizer, these fish cakes are the perfect choice. Made with a blend of herbs, spices, and fresh fish, they’re a staple in St. Lucian cuisine and are sure to impress your guests. In this guide, we’ll walk you through the process of making these tasty treats, from selecting the right ingredients to frying them to perfection.

Fish cakes are a popular snack in St. Lucia and can be found at local street vendors and restaurants. They’re made with a combination of fresh fish, herbs, spices, and other ingredients that are shaped into small patties and fried until crispy. Each bite is bursting with flavor, making them the perfect appetizer or snack for any occasion.

Whether you’re a seasoned cook or a beginner in the kitchen, this guide will provide you with all the information you need to make delicious St. Lucian fish cakes that will impress your family and friends. So, grab your apron and let’s get started!

If you’re a fan of seafood, bold flavors, and unique cuisine, this guide is for you. Keep reading to learn how to make the perfect St. Lucian fish cakes that will have everyone asking for the recipe.

Essential Ingredients for Making St. Lucian Fish Cakes

If you’re looking to make St. Lucian fish cakes that are both authentic and delicious, there are a few essential ingredients that you simply can’t do without. Firstly, you’ll need fresh white fish that has been filleted and de-boned. Some of the most commonly used types of fish in St. Lucian fish cakes include saltfish, kingfish, and tuna.

In addition to the fish, you’ll also need a number of other key ingredients to give your fish cakes the perfect blend of flavors and textures. These may include diced onion and garlic, flour, baking powder, and a range of spices such as thyme, black pepper, and paprika. You’ll also need an egg and some breadcrumbs to help bind the mixture together.

Finally, you’ll need oil for frying your fish cakes to crispy, golden perfection. Some traditional St. Lucian recipes call for coconut oil, which can add a delicious tropical flavor to your fish cakes. However, vegetable oil or another type of cooking oil can also be used if you prefer.

Fresh Fish

To make the best St. Lucian fish cakes, the first essential ingredient is fresh fish. High-quality and fresh fish, like cod or tuna, will give your fish cakes a delicious flavor that cannot be matched by using canned or frozen fish. Look for fish that is firm to the touch and has a bright, shiny appearance. If possible, choose fish that has been sustainably caught to support responsible fishing practices.

1. Choose the Right Fish: The best types of fish for St. Lucian fish cakes are firm, white fish such as cod or tuna.
2. Check for Freshness: Look for fish that has clear eyes, red gills, and smells like the ocean. Avoid fish that has a dull appearance, cloudy eyes, or a strong, fishy odor.
3. Prepare the Fish: Remove the skin and bones from the fish and cut it into small pieces to prepare it for use in the fish cake mixture.
4. Use Sustainable Fish: To support responsible fishing practices, choose fish that has been sustainably caught.

Whether you buy your fish from a local fish market or catch it yourself, using fresh fish is the first step in creating delicious St. Lucian fish cakes that will impress your friends and family.

Breadfruit or Flour

One of the essential ingredients for making St. Lucian fish cakes is breadfruit or flour. Breadfruit is a starchy fruit that grows in tropical regions, and it’s a staple ingredient in many Caribbean dishes. If you can’t find breadfruit, you can use all-purpose flour as a substitute.

Option 1: Breadfruit

1. Peel the breadfruit and cut it into small pieces.
2. Boil the breadfruit in salted water until it’s soft and tender.
3. Mash the breadfruit into a smooth paste.
4. Add the mashed breadfruit to the fish mixture and mix well.

Option 2: Flour

• Use all-purpose flour to make the dough for your fish cakes.
• Mix the flour with water, salt, and pepper to make a smooth, pliable dough.
• Knead the dough until it’s smooth and elastic.
• Roll the dough into small balls, flatten them, and place the fish mixture on top before folding and shaping them into cakes.

Both options are great for making St. Lucian fish cakes, and you can choose the one that suits your preference or availability.

Preparing the Fish for Your Fish Cakes

Remove the skin and bones: Start by removing the skin and bones from the fish fillet. This can be a time-consuming process, but it is important to ensure that the final fish cake mixture is smooth and consistent. Use a sharp filleting knife to remove the skin, and then carefully remove any bones.

Flake the fish: Once the skin and bones have been removed, use a fork to flake the fish into small pieces. This will help to ensure that the fish is evenly distributed throughout the fish cake mixture. Be careful not to overwork the fish, as this can result in a tough and rubbery texture.

Season the fish: Season the fish with salt and pepper, and any other herbs or spices that you prefer. This will help to enhance the natural flavor of the fish, and add depth and complexity to your fish cakes. Consider using traditional Caribbean spices like thyme, allspice, and scallions for an authentic St. Lucian flavor.

Clean and Fillet the Fish

The first step in preparing fish for fish cakes is to clean and fillet the fish. Start by washing the fish thoroughly with cold water and then dry it with paper towels. To fillet the fish, make a cut behind the gills and down to the backbone. Then, slide the knife along the backbone to remove the fillet. Repeat the process on the other side of the fish.

• Remove the Skin – Use a fillet knife to remove the skin from the fish fillet. Hold the fish fillet skin-side down on a cutting board and make a small cut between the flesh and the skin. Angle the knife toward the skin and gently slide it back and forth to separate the skin from the flesh.
• Remove the Bones – Use tweezers or pliers to remove any small bones from the fish fillet. Hold the fish fillet firmly with one hand and use the tweezers or pliers to grab and pull out any bones.
• Cut the Fish into Small Pieces – Cut the fish fillet into small pieces with a sharp knife. The pieces should be small enough to fit in a food processor or blender for mixing.
• Keep the Fish Cold – It’s important to keep the fish cold while preparing it to prevent bacterial growth. If you’re not using the fish immediately, store it in the refrigerator or on ice until you’re ready to use it.

By cleaning and filleting the fish properly, you’ll have the perfect base for making delicious St. Lucian fish cakes.

Season the Fish with Traditional Spices

The seasoning for St. Lucian fish cakes is what gives them their distinctive flavor. A mixture of traditional Caribbean spices is used to season the fish. The most commonly used spices are thyme, garlic, and pepper. Other common spices include paprika, cumin, and allspice. The spices are mixed together and rubbed onto the fish, ensuring that every piece is coated evenly.

It is important to note that the seasoning should be applied generously to the fish. This will ensure that the flavor is well-distributed throughout the fish cakes. Additionally, the fish should be left to marinate in the seasoning for at least an hour before being used in the fish cake mixture.

Using fresh herbs and spices will take your fish cakes to the next level. Be sure to use high-quality spices to get the best results.

Let the Fish Marinate for a Few Hours

After seasoning the fish, it’s essential to let it marinate for a few hours. This step allows the spices to infuse into the fish and adds flavor to your fish cakes. Marinating also helps to tenderize the fish, making it easier to mix with other ingredients.

There are different ways to marinate fish, but the traditional way in St. Lucia is to use a mixture of lime or lemon juice and salt. Rub the mixture all over the fish and let it sit in the refrigerator for at least two hours, or preferably overnight.

If you don’t have lime or lemon juice, you can use vinegar instead. Some people also like to add other seasonings to the marinade, such as garlic, onion, or pepper. Whatever you choose, make sure to cover the fish with plastic wrap or put it in an airtight container before refrigerating.

Creating the Perfect Fish Cake Mixture

Step 1: Prepare the breadfruit or flour mixture

To make the mixture for your fish cakes, you will need to prepare either breadfruit or flour. You can use a traditional mortar and pestle or a food processor to make a smooth, lump-free mixture.

Step 2: Add the seasoned fish to the mixture

Once you have your breadfruit or flour mixture ready, add your seasoned fish to the bowl. Make sure to mix everything together evenly.

Step 3: Add vegetables and other ingredients

Next, add any vegetables or other ingredients you’d like to include in your fish cakes, such as onions, peppers, or herbs. These will add extra flavor and texture to your fish cakes.

Step 4: Form the fish cakes

With your mixture ready, it’s time to form your fish cakes. Use your hands to shape the mixture into small patties or balls. Be sure to pack the mixture tightly, so that the fish cakes hold together when you fry them.

Combine the Fish with Breadfruit or Flour

Breadfruit or flour is the key ingredient to bind the fish cakes together. If using breadfruit, boil and mash it into a smooth consistency. If using flour, add it to the fish and mix thoroughly until it forms a sticky mixture.

For a moist and flavorful fish cake, add chopped herbs such as thyme, chives, and parsley to the mixture. You can also add finely chopped onions, garlic, and peppers to give the fish cakes a little kick.

It’s important to season the mixture well with salt, black pepper, and any other desired spices to enhance the flavor. Remember, the mixture should be firm enough to form into patties but not too dry or it will crumble when frying.

For a little extra flavor and texture, add a beaten egg to the mixture. The egg acts as a binding agent and will help the fish cakes hold their shape while cooking.

Frying the Fish Cakes to Perfection

Now that your fish cakes mixture is ready, it’s time to fry them to perfection. Heat a large skillet over medium-high heat and add enough oil to cover the bottom.

Use a spoon to scoop the fish cake mixture and form small patties. Add them to the skillet and fry them for about 3-4 minutes on each side until they are golden brown and crispy.

Once the fish cakes are done, transfer them to a paper towel-lined plate to drain any excess oil.

Serve the fish cakes hot with your favorite dipping sauce and enjoy!

Heat the Oil to the Right Temperature

Before you start frying the fish cakes, it’s important to heat the oil to the right temperature. If the oil is too cool, the fish cakes will absorb too much oil and become greasy. If the oil is too hot, the fish cakes will burn on the outside and be raw on the inside. The ideal temperature for frying fish cakes is around 350°F (175°C).

You can test the temperature of the oil by dropping a small piece of breadfruit or flour into the oil. If it sizzles and floats to the surface, the oil is hot enough. You can also use a thermometer to check the temperature of the oil.

It’s important not to overcrowd the pan when frying the fish cakes. You should leave enough space between the fish cakes to allow them to cook evenly. If you overcrowd the pan, the temperature of the oil will drop and the fish cakes will not cook properly.

Once the oil is hot and the fish cakes are ready, carefully place them into the hot oil using a slotted spoon or tongs. Fry the fish cakes until they are golden brown on both sides, which should take about 3-4 minutes per side. When the fish cakes are done, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.

Shape the Fish Cake Mixture into Balls or Patties

Once your fish cake mixture is ready, it’s time to shape it into balls or patties. This can be done by using your hands or a scoop, depending on your preference.

If you’re making balls, scoop out some of the mixture with a spoon and roll it into a ball shape between your palms. If you’re making patties, form the mixture into small balls and flatten them into the desired size and thickness.

It’s important to make sure that the balls or patties are evenly shaped to ensure even cooking. You can also adjust the size of the balls or patties to suit your preference, but be mindful that smaller pieces will cook faster than larger ones.

Once you’ve shaped all of your fish cake mixture, it’s time to move on to frying them to perfection!

Fry the Fish Cakes until Golden Brown on Both Sides

Once the oil is heated to the right temperature, carefully place the fish cakes into the pan. Make sure to leave enough space between each cake so that they can cook evenly.

Allow the fish cakes to cook for about 3-4 minutes on each side or until they are golden brown. Use a spatula to carefully flip the cakes over to cook the other side.

Once the fish cakes are fully cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels. This will help to absorb any excess oil from the cakes.

Serve the fish cakes hot with your favorite dipping sauce and enjoy!

Serving and Pairing Your St. Lucian Fish Cakes

Once your fish cakes are cooked to perfection, it’s time to enjoy them! You can serve them as an appetizer or as the main course of your meal.

To complement the bold flavors of your fish cakes, consider pairing them with a refreshing salad or some roasted vegetables. The acidity of a tomato salad or the sweetness of roasted carrots can balance out the richness of the fish cakes.

For a complete St. Lucian experience, you can pair your fish cakes with a local drink such as rum punch or mauby. These drinks not only enhance the flavor of your fish cakes but also give you a taste of the St. Lucian culture.

Serve Hot with a Zesty Lime or Mango Salsa

Now that your St. Lucian fish cakes are cooked to perfection, it’s time to serve them up with a delicious and zesty accompaniment. A lime salsa is a classic pairing for fish cakes, adding a bright and tangy flavor that complements the savory fish. Alternatively, you could try a mango salsa for a sweeter, tropical twist.

To make a simple lime salsa, combine chopped fresh tomatoes, red onion, cilantro, and jalapeño pepper with fresh lime juice, salt, and pepper. For a mango salsa, combine chopped fresh mango, red bell pepper, red onion, jalapeño pepper, and cilantro with lime juice, salt, and pepper. Serve the fish cakes hot with the salsa on the side for dipping or spooning over the top.

If you’re looking for other delicious sides to serve with your St. Lucian fish cakes, consider a refreshing coleslaw or a green salad dressed with a citrus vinaigrette. And don’t forget a cold beer or a glass of crisp white wine to round out your meal.

Pair with Traditional Sides like Fried Plantains or Sweet Potato Fries

If you’re looking to create a traditional Caribbean meal, then consider pairing your St. Lucian fish cakes with some classic sides. Fried plantains are a staple in many Caribbean dishes and their sweetness pairs perfectly with the savory fish cakes. Alternatively, sweet potato fries are another great option, adding some extra texture to your meal.

If you’re looking to keep things light, consider serving your fish cakes with a fresh salad. A simple green salad with a zesty vinaigrette dressing can be a great way to balance out the richness of the fish cakes.

For a more substantial meal, consider serving your fish cakes with rice and peas. This classic Caribbean side dish features rice cooked with kidney beans and is packed with flavor and protein. It’s the perfect way to round out your meal and leave you feeling satisfied.

Frequently Asked Questions