Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Salt Fish and Johnny Cakes (Salted cod cooked with peppers and onions served with fried cornmeal flatbreads)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) salted cod (salt fish)
- 2 tbsp (30 ml) vegetable oil, plus more for frying johnnycakes
- 1 medium onion, thinly sliced (about 1 cup (150 g))
- 1 red bell pepper, thinly sliced (about 5 1/4 oz (150 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 2 medium tomatoes, chopped (about 8 7/8 oz (250 g))
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or chives
- 1/4 cup (60 ml) water
- 2 cups (240 g) all-purpose flour
- 1 cup (140 g) yellow cornmeal
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) sugar (optional)
- 1 1/2 cups (360 ml) water or milk
- 2 tbsp (30 ml) vegetable oil (for batter)

Show original ingredient measurements

- 1 lb (454 g) salted cod (salt fish)
- 2 tbsp (30 ml) vegetable oil, plus more for frying johnnycakes
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 1 red bell pepper, thinly sliced (about 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 medium tomatoes, chopped (about 250 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or chives
- 1/4 cup (60 ml) water
- 2 cups (240 g) all-purpose flour
- 1 cup (140 g) yellow cornmeal
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) sugar (optional)
- 1 1/2 cups (360 ml) water or milk
- 2 tbsp (30 ml) vegetable oil (for batter)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Desalt the cod: rinse the salted cod, then cover with cold water and soak in the refrigerator for 8–24 hours, changing the water several times. For quicker desalting, simmer the cod in fresh water 10–15 minutes, drain, and repeat until salt level is reduced; cool.
2. Flake the desalinated cod into bite-size pieces, removing any skin and bones.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Add the flaked cod, chopped tomatoes, Scotch bonnet (if using), thyme, and 1/4 cup (60 ml) water. Stir and cook gently 5–7 minutes until flavors meld and liquid has reduced slightly. Season with black pepper and stir in chopped parsley. Keep warm.
5. While the salt fish finishes, make the johnnycake batter: whisk together the flour, cornmeal, baking powder, salt, and sugar in a bowl. Stir in 1 1/2 cups (360 ml) water or milk and 2 tbsp (30 ml) oil until a smooth batter forms. Let rest 10 minutes.
6. Heat a thin layer (about 1/8 inch (3 mm)) of vegetable oil in a large nonstick skillet over medium heat. Drop 1/4 cup (60 g) portions of batter into the hot oil, flattening lightly with the back of a spoon to form 4–5 inch (10–12 cm) rounds. Fry 2–3 minutes per side until golden and cooked through, adding more oil as needed. Drain on paper towels and keep warm in a low oven.
7. To serve, plate several johnnycakes per person and top or accompany with a generous portion of the sautéed salt fish. Garnish with extra parsley and serve hot.

1. Desalt the cod: rinse the salted cod, then cover with cold water and soak in the refrigerator for 8–24 hours, changing the water several times. For quicker desalting, simmer the cod in fresh water 10–15 minutes, drain, and repeat until salt level is reduced; cool.
2. Flake the desalinated cod into bite-size pieces, removing any skin and bones.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Add the flaked cod, chopped tomatoes, Scotch bonnet (if using), thyme, and 1/4 cup (60 ml) water. Stir and cook gently 5–7 minutes until flavors meld and liquid has reduced slightly. Season with black pepper and stir in chopped parsley. Keep warm.
5. While the salt fish finishes, make the johnnycake batter: whisk together the flour, cornmeal, baking powder, salt, and sugar in a bowl. Stir in 1 1/2 cups (360 ml) water or milk and 2 tbsp (30 ml) oil until a smooth batter forms. Let rest 10 minutes.
6. Heat a thin layer (about 1/8 inch / 3 mm) of vegetable oil in a large nonstick skillet over medium heat. Drop 1/4 cup (60 g) portions of batter into the hot oil, flattening lightly with the back of a spoon to form 4–5 inch (10–12 cm) rounds. Fry 2–3 minutes per side until golden and cooked through, adding more oil as needed. Drain on paper towels and keep warm in a low oven.
7. To serve, plate several johnnycakes per person and top or accompany with a generous portion of the sautéed salt fish. Garnish with extra parsley and serve hot.