Barbadian Fish Cakes | Cruise Scoop

Ingredients

• ⅓ C (100 ml) white vinegar
• 1 tsp (6 g) coarse sea salt
• 3 cloves garlic
• ½ habañero, cut in half; seeded
• ½ tsp (2 g) mustard seed
• ½ tsp (2.5 g) fennel seed
• 3 okra, rinsed and stems trimmed
• 1 habañero
• 2 tsp (10 ml) olive oil
• 1⅓ C (300 g) mayonnaise
• 1¼ T (18 ml) lime juice
• Salt and pepper to taste
• 12 oz (340 g) dried, salted cod
• 4 sprigs thyme
• 2 bay leaves
• 1 lemon, cut in half
• 3 garlic cloves
• 1 stalk celery
• 1 yellow onion, cut in half
• 1⅓ C (166 g) flour
• 1¼ tsp (14 g) baking powder
• 1 scallion, chopped fine
• ¾ tsp (2 g) thyme leaves, chopped fine
• ½ jalapeño, seeded; chopped fine
• 1 med potato, peeled, cubed, cooked and mashed
• Salt, pepper and cayenne to taste
• 5 lg eggs
• Vegetable oil for deep frying
• Cilantro leaves
• 2 limes, thinly sliced