Barbadian fish cakes are seasoned fish mixed with flour, herbs, and spices, shaped into portions, and fried.
Salted cod is a traditional choice, although recipes may use other cooked fish. The fish is flaked and combined with flour, onion, parsley or thyme, and local seasoning before being formed into small cakes or balls. Frying gives them a crisp exterior while keeping the center soft.
Fish cakes are a familiar part of Barbadian snack food and are often served at gatherings, with pepper sauce or another sharp condiment. Their use of salted fish connects them with wider Caribbean traditions shaped by preservation and maritime trade.
Barbadian fish cakes are distinct from the national dish cou-cou and flying fish. Cou-cou is a cornmeal-and-okra side dish paired with flying fish, whereas fish cakes are handheld fried snacks. Recipes vary in shape and seasoning, but the fish-and-batter format remains central.