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Fish, Africa and overseas

Johnny cakes with sautéed saltfish

Johnny cakes with sautéed saltfish is a Caribbean dish for 4 people, ready in 60 minutes, medium difficulty, costing about €3.50 per serving. Small fried breads turn golden and fluffy, served alongside flaked saltfish sautéed with onions, tomatoes, and chili. Success depends on properly soaking the saltfish and keeping the dough light.

Tonight we're flying off to Saint Martin with golden johnny cakes and saltfish sautéed with onions, tomatoes, and chili.

Johnny cakes with sautéed saltfish
Total time
1 h
Difficulty
Medium
Cost per person
€3.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Johnny cakes are small fried breads, crisp outside and soft inside, that puff up as they cook like savory little rolls. They're served with flaked saltfish sautéed with onions, tomatoes, bell pepper, and a touch of chili that adds warmth without overwhelming heat. Raw garlic stirred in at the end wakes up the whole dish.

This recipe takes a bit of planning because of the saltfish soaking, but it's otherwise simple enough for a family cook. It works well for a weeknight if you remembered to soak the fish the day before, or for a relaxed weekend meal. Kids usually love the johnny cakes, and you can keep the saltfish mild for them by setting the chili aside.

The ingredients

4 people

Fish counter

  • Salted cod 600 g

Pantry

  • Flouroften in the pantry 400 g
  • Baking powderoften in the pantry 2 tsp
  • Oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 15 cl
  • Butter 30 g

Fruits and vegetables

  • Onion 3
  • Tomatoes 4
  • Red bell pepper 1
  • Chili pepper 1
  • Garlic 2 cloves

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Soak the saltfish in a large amount of cold water, changing the water several times, then poach it gently. 20 min

    Soak it the night before if you can, or at least a few hours ahead.

  2. Flake the saltfish, removing the skin and bones.

    Run your fingers through the flesh to feel for any last bones.

  3. Mix the flour, baking powder, a pinch of salt, and the softened butter, then add the milk and a little water to form a soft dough, and shape it into small flat buns. 15 min

    Work the dough quickly, overworking it makes tough johnny cakes.

  4. Fry the johnny cakes in hot oil, 3 minutes per side, until they puff up and turn golden. 10 min

    Keep the oil at medium heat, too hot and the inside stays raw.

  5. Sauté the onions, bell pepper, garlic, and chili in the oil, add the tomatoes then the flaked saltfish, and let it simmer. 12 min

    Add pepper but barely any salt, the saltfish is already salty.

Our tips to get it right

  • Taste a small piece of poached saltfish before flaking it, it should taste pleasantly salty, not bland, otherwise soak it longer.
  • Shape the johnny cakes evenly and not too thick, so they cook through without burning on the outside.
  • Mix the johnny cake dough right before frying, it loses its lightness if it sits around too long.

The variations

  • Swap the salted saltfish for fresh cod poached briefly if you're short on time, salting the sauce a bit more to compensate.
  • For a vegetarian version, replace the saltfish with drained kidney beans sautéed with the same vegetables and spices.
  • For kids, leave the chili out of the sauce and serve plain johnny cakes on the side, adding a squeeze of lime to the adults' saltfish instead.

What to serve it with

  • A raw cabbage and lime salad
  • Plain white rice
  • Passion fruit juice

Storage

The sautéed saltfish keeps for 2 days in the refrigerator in a sealed container and reheats gently in a pan. Johnny cakes are best eaten the same day, though a few minutes in the oven brings back some crispness. The dish doesn't freeze well because of the fried dough's texture.

Questions about this dish

Can you use fresh fish instead of saltfish?

Yes, but the flavor will be milder and less traditional. Poach fresh cod for just a few minutes and season the sauce a bit more at the end.

How do you know when the saltfish is desalted enough?

Taste a small poached piece before flaking it. If it's still too salty, soak it in fresh cold water for another hour.

Can you make the johnny cake dough ahead of time?

It's best to shape and fry it right before serving, since the dough loses its fluffiness if it sits too long in the fridge.

Is this dish very spicy?

A whole chili simmered in the sauce adds flavor without much heat if you remove it before serving. For more kick, crush the chili into the sauce instead.

How long does it take to make johnny cakes with sautéed saltfish?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in johnny cakes with sautéed saltfish?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does johnny cakes with sautéed saltfish cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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