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PART 1: Saltfish Prep Ingredients: 1/2 lb salted cod (saltfish) Water for boiling and soaking Instructions: Rinse the saltfish under cold water to remove excess salt. Place in a pot of cold water and bring to a boil. Boil for 10 minutes. Drain, refill with fresh water, and boil again for another 10 minutes. Taste a piece. It should be savory, not overly salty. Drain and let cool. Flake into small pieces, removing any bones or skin. PART 2: Fish Cake Batter Ingredients: 1 cup all-purpose flour 1 tsp baking powder ½ tsp salt ¼ tsp black pepper 1 egg, lightly beaten ¾ cup water or milk (add slowly as needed) 2 scallions, finely chopped ¼ onion, finely diced 1 small Scotch bonnet pepper, minced (adjust to taste) 2 tbsp chopped parsley or cilantro 1 garlic clove, minced 1–2 cups vegetable oil, for frying Instructions: Step 1: Make the Batter In a large mixing bowl, combine flour, baking powder, salt, and black pepper. Stir in egg and gradually add water (or milk), mixing to form a smooth, thick batter. It should resemble pancake batter. Fold in flaked saltfish, scallions, onion, Scotch bonnet, garlic, and parsley. Step 2: Fry the Fish Cakes Heat oil in a deep skillet or pot to about 350°F (medium-high heat). Drop tablespoons of batter into the hot oil, spacing them apart. Don’t overcrowd. Fry for 3–4 minutes per side, until golden brown and puffed. Remove and drain on paper towels. Serve hot with pepper sauce. PART 3: Bajan Pepper Sauce (Homemade) Ingredients: 4 Scotch bonnet or habanero peppers (seeded for less heat) 1 small onion, chopped 3 cloves garlic 1-inch piece fresh ginger 1/2 cup white vinegar 1/4 cup yellow mustard Juice of 1 lime 1 tbsp brown sugar 1 tsp turmeric (for color) 1 tsp salt 1/4 cup water Optional: 1 tbsp grated carrot (adds texture and slight sweetness) Instructions: Place all ingredients in a blender or food processor. Blend until smooth. Add more water if needed for consistency. Pour into a small saucepan and simmer for 5–10 minutes on low heat. Cool and store in a glass bottle. Keeps in the fridge for up to 1 month.