Comprehension: Fishcakes

 

Recipe

• 1 onion, diced
• 1 cup flour
• 1 tsp baking powder
• 1 egg lightly beaten
• 1 small hot pepper, finely diced
• 1 lb boneless, skinless salt fish
• 1 cup of water

To prepare the fish, boil in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork.

In a bowl, combine the fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency.

Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.

Drain on paper towels. Fish cakes are best eaten hot!

Fish cakes are even more delicious when dipped in traditional Barbados pepper sauce. 

Questions

1. What is the first step in preparing fishcakes?

2. Give a word that means the same as combine.

3. What should you use to place the batter in the oil?

4. Explain what 'being careful not to overcrowd the pan' means. 

5. Why do you think the fishcakes are drained on paper towels?

6. What sauce can be used to make the fishcakes even more delicious?