Bajan Fish Cakes with Sweet Potato Fries

Ingredients

• 1 lb Salted cod
• 2 large Sweet potato
• 0.5 medium Onion
• 0.5 medium Bell pepper (red)
• 0.25 small Scotch bonnet pepper
• 2 sprigs Thyme
• 0.25 cup Parsley
• 0.25 cup All-purpose flour
• 1 cup Oil
• 1 tsp Spices (black pepper, paprika)

Instructions

1. 1Place the 1 lb of salted cod in a large bowl and cover it completely with cold water; let it soak for at least 8 hours, or overnight, changing the water every few hours. Drain the cod, then place it in a medium saucepan, cover with fresh cold water, and bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes until the fish flakes easily; drain, cool slightly, then flake into small pieces, removing any bones or skin.
2. 2Preheat your oven to 400°F (200°C). Peel the 2 large sweet potatoes and cut them into 1/4-inch thick sticks, resembling fries; toss with 1 tablespoon of the 1 cup of oil and 0.5 tsp of the 1 tsp of spices (black pepper, paprika). Spread the seasoned sweet potatoes in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until tender inside and crispy golden brown on the outside.
3. 3Finely dice the 0.5 medium onion and the 0.5 medium red bell pepper. Carefully mince the 0.25 small scotch bonnet pepper, if using (wear gloves if sensitive to heat). Finely chop the leaves from the 2 sprigs of thyme and the 0.25 cup of parsley.
4. 4In a large mixing bowl, combine the flaked 1 lb of salted cod with the diced 0.5 medium onion, diced 0.5 medium red bell pepper, minced 0.25 small scotch bonnet pepper (if used), chopped thyme, chopped 0.25 cup of parsley, 0.25 cup of all-purpose flour, and the remaining 0.5 tsp of the 1 tsp of spices (black pepper, paprika). Mix thoroughly until all ingredients are well combined.
5. 5Take small portions of the cod mixture and gently form them into patties, about 1.5-2 inches in diameter and 0.5 inch thick.
6. 6Heat the remaining oil (approximately 0.94 cup) from the 1 cup of oil in a large heavy-bottomed skillet over medium-high heat until it shimmers (about 350°F/175°C). Carefully place the fish cakes into the hot oil without overcrowding the pan; fry for 3-4 minutes per side, or until golden brown, crispy, and an internal temperature of 145°F (63°C) is reached. Remove the fish cakes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
7. 7Arrange the hot Bajan fish cakes and the crispy sweet potato fries on serving plates. Serve immediately.

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