Tri-tri cakes are made from the tiny post-larval fish that run seasonally at the river mouths of Saint Vincent — netted in their brief swarm and bound into fritters. They are a fleeting, eagerly awaited Eastern Caribbean treat.
Bite a tri-tri cake and the crisp golden fritter is studded throughout with the tiny whole fish, savory and faintly briny, fragrant with chive and thyme. Bite: crunchy outside, soft within, the little fish giving a delicate seafood savor, the scotch bonnet a gentle warmth. A seasonal Vincentian delicacy, eaten hot off the pan when the tri-tri run.
The tiny whole fish need no cleaning beyond rinsing; the batter binds them into a fritter that fries crisp. Baking powder lightens it, and the aromatics season the delicate fish. Frying hot crisps the outside while keeping the inside soft and the fish tender.
Variations
With whitebait or anchovy. With a cornmeal batter. Spicier. With more chive. Made tiny for canapés. With a lime-pepper dip.
On the Palate
Where Tri Tri Cakes sits in the Vincentian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 30 min active + 10 min waiting
- 16 min
Rinse 300 g tri-tri (or other tiny whole fish/whitebait); drain well.
- 24 min
Make a batter from 150 g flour, 1 egg, a little water, and 1/2 tsp baking powder.
- 33 min
Fold in the tri-tri, 1 finely chopped onion, chive, thyme, and a little scotch bonnet.
- 41 min
Season with black pepper and a squeeze of lime.
- 54 min
Heat oil in a pan to 180°C.
Watch outGet the oil hot enough that a drop of batter sizzles and floats up right away — too cool and the fritters drink oil and go greasy.
- 64 min
Drop spoonfuls of the batter into the oil and flatten slightly.
- 76 min
Fry 2-3 min per side until golden and crisp.
Watch outWait for a deep golden crust and firm edges before flipping — the tiny fish need the outside crisp while staying soft inside.
- 81 min
Drain and serve hot with pepper sauce.
