Curried Codfish with Johnny Cakes

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by Chef/Owner Selwyn James

A nice Antiguan lunch ~

INGREDIENTS: Curried Codfish

1 lb (450 g) salt codfish or ling-fish
1 medium onion, finely chopped
6 seasoning peppers, finely chopped
2 sprigs fresh thyme, leaves only
½ Scotch Bonnet pepper, seeded and finely chopped
2 tbsp curry powder
8 oz (225 g) cream cheese


1 cup (225 g) flour
2 tsp baking powder
3 tsp granulated sugar
½ tsp salt
1 ½ tbsp butter
½ cup (120 ml) milk
Water as needed
1 cup (240 ml) vegetable oil for frying

METHOD: Curried Codfish

Soak the codfish for 1 hour, changing the water twice to remove excess salt. Drain the fish. Put it in a saucepan with fresh cold water and bring to a boil. Cook until tender. Drain the fish, chop finely, and add the onion, seasoning pepper, thyme leaves and curry powder. Stir in the cream cheese.

METHOD: Johnny Cakes

Mix the flour, baking powder, sugar, salt and butter together in a large bowl. Add the milk and water as needed to form a dough. Knead until the dough is smooth. Set aside to rest for about 10-15 minutes. Roll out the dough to 1⁄2 inch thickness and cut into rounds with a biscuit or cookie cutter. Fry in vegetable oil over medium heat until puffed and golden brown. Drain on absorbent paper towels.

To Serve

Split the johnny cakes in half and top with curried codfish.

Curried Codfish with Johnny Cakes

Curried Codfish with Johnny Cakes


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