Grenadian Cod Cakes Recipe

Name: Grenadian Cod Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound boneless, skinless salt cod; 1 cup grated calabaza (see note); 1 tablespoon chopped fresh thyme; 2 scallions, green tops and 1 inch of the white, minced; 1 small clove garlic, minced; ⅓ cup flour; 1/4 teaspoon baking powder; 1 tablespoon butter, melted; 1 egg; Freshly ground black pepper to taste; 1 1/2 cups fine fresh bread crumbs; 2 to 3 tablespoons corn oil; West Indian hot sauce (see note)

Servings: persons

1/2 pound boneless, skinless salt cod
1 cup grated calabaza (see note)
1 tablespoon chopped fresh thyme
2 scallions, green tops and 1 inch of the white, minced
1 small clove garlic, minced
⅓ cup flour
1/4 teaspoon baking powder
1 tablespoon butter, melted
1 egg
Freshly ground black pepper to taste
1 1/2 cups fine fresh bread crumbs
2 to 3 tablespoons corn oil
West Indian hot sauce (see note)

1
Rinse the cod, place it in a glass bowl and add cold water to cover.
2
Cover the bowl tightly and place in the refrigerator.
3
Let the fish soak for 12 to 24 hours, or until it's softened, changing the water three or four times.
4
Rinse the cod again and place in a saucepan.
5
Add boiling water to cover and let the fish steep over low heat until very soft, about 15 to 20 minutes.
6
Drain well, then flake into small pieces into a bowl.
7
Add the calabaza, thyme, scallions and garlic and toss together to mix.
8
Combine the flour and baking powder and add to the bowl, tossing again.
9
Add the butter and the egg and mix with your hands until all the ingredients are well combined.
10
Season with pepper to taste.
11
Divide the mixture into 8 patties, about the size of biscuits, and lay them into the bread crumbs to coat on both sides.
12
Heat the oil in a large heavy skillet over a medium-high flame until it sizzles.
13
Gently lay the cakes into the oil and fry until crisp and browned on both sides, about 5 or 6 minutes total.
14
Drain on paper towels and serve hot, with a spoonful of hot sauce alongside each one.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound boneless, skinless salt cod, 1 cup grated calabaza (see note), 1 tablespoon chopped fresh thyme, 2 scallions, green tops and 1 inch of the white, minced, and more.

Yes, Grenadian Cod Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grenadian Cod Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions