Haitian Smoked Herring Patties - Crispy Pate Kòde Recipe

Welcome to the vibrant world of Haitian cuisine! Today, we're diving into a beloved street food classic: Haitian Smoked Herring Patties, known locally as Pate Kòde Aransò. These aren't your average herring fish cakes; they're a unique and incredibly satisfying culinary experience.
Imagine a perfectly crisp, slightly chewy dough enveloping a rich, smoky, and mildly spicy filling made from traditional salted smoked herring. Unlike beef patties or the mashed-potato-based Dutch fishcakes, Pate Kòde Aransò features a simple, no-yeast dough that fries up beautifully, offering a delightful contrast to the savory interior. This herring patties recipe is designed to bring the authentic flavors of Haiti right to your kitchen.
Whether you're looking for an exciting game day snack, a standout party appetizer, or a delicious addition to a fritay-style platter, these crispy fish cakes are guaranteed to impress. They strike a perfect balance of smoky, salty, and subtly spicy notes, making them irresistible for both seasoned foodies and those new to Haitian flavors. Get ready to create some truly homemade herring patties!

Ingredients

• For the Dough (Traditional, Street-Style)
• 2 cups (240g) All-purpose flour, plus more for dusting
• 1 teaspoon (6g) Salt
• 1 tablespoon (15ml) Neutral oil (like vegetable or canola) or melted butter/shortening (optional, for a slightly richer dough)
• ¾ to 1 cup (180-240ml) Cold water, as needed
• Notes for the Dough: This is a basic, no-yeast dough similar to the ones used in Haitian street Pate Kòde; it fries up crisp and a little chewy, not flaky like puff pastry. We are not using puff pastry here, as that would result in a different texture.
• For the Smoked Herring Filling
• 8 oz (225g) Salted smoked herring fillets (Hareng Saur)
• ½ cup (75g) Finely diced yellow onion or shallots
• ¼ cup (35g) Finely diced bell pepper (any color)
• ½ - 1 small Hot pepper (such as piment bouc, Scotch bonnet, or habanero), minced (adjust to taste)
• 2 cloves Garlic, minced
• ½ teaspoon Black peppercorns, crushed, or ¼ teaspoon ground black pepper
• 1 tablespoon (15ml) Neutral oil, for sautéing
• Optional: 1 tablespoon Haitian epis (or a quick substitute: ½ tsp thyme, ½ tsp parsley, ½ tsp lime juice)
• Ingredient Notes for the Filling:
• Hareng Saur / Salted Smoked Herring: Look for jarred, vacuum-packed, or canned kippered herring fillets in the international aisle of your grocery store. Ensure it is smoked and salted.
• Optional Serving Extras
• Pikliz (Haitian pickled cabbage) or quick pickled cabbage
• Lime wedges
• Plain hot sauce

Directions

1. Before You Start – Soaking & Prepping the Herring
   1. Desalt the herring: Rinse the salted smoked herring fillets under cool running water. Place them in a bowl and cover completely with cold water. Let them soak for 20-30 minutes. Change the water once or twice during this time, depending on how salty the herring is. After the second soak, the fish should still taste pleasantly salty but not aggressively briny.
   2. Debone & flake: Carefully remove the herring from the water and pat dry. Inspect each fillet for small bones and remove them with tweezers or your fingers. Flake the fish into small pieces, similar in size to canned tuna.
   3. Prep aromatics: Finely chop your onions, bell peppers, hot pepper, and garlic. If using Haitian epis, have it ready.
2. Make the Dough
   1. In a large bowl, whisk together the all-purpose flour and salt.
   2. If using, add the neutral oil or melted fat to the dry ingredients and rub it in with your fingertips until crumbly.
   3. Gradually add the cold water, starting with ¾ cup, mixing with a spoon or your hands until a soft but not sticky dough forms. You may need up to 1 cup of water.
3. Texture cue: When you press a finger into the dough, it should spring back slowly without cracking. If it’s too dry, add a tiny bit more water; if too sticky, add a sprinkle of flour.
   1. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.
   2. Form the dough into a ball, lightly oil the bowl, return the dough to the bowl, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for about 30-60 minutes. This rest makes the dough much easier to roll.
4. Cook the Smoked Herring Filling
   1. Heat 1 tablespoon of neutral oil in a medium skillet over medium heat. Add the diced onion, bell pepper, hot pepper, and garlic. Sauté for 5-7 minutes until the aromatics are translucent and fragrant.
   2. Add the flaked, desalted herring and crushed black peppercorns (or ground black pepper) to the skillet. If using, stir in the Haitian epis. Cook for another 3-5 minutes, stirring occasionally, until the herring is heated through and slightly browned.
   3. Taste the filling and adjust seasoning. You will usually not need more salt due to the herring's inherent saltiness. A squeeze of lime juice can brighten the flavors if desired.
   4. Transfer the filling to a bowl and let it cool completely before using. This is crucial to prevent the dough from becoming soggy.
5. Roll & Cut the Dough
   1. Once the dough has rested, divide it into 3-4 equal portions.
   2. Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out evenly to about ⅛-inch (approx. 3mm) thick.
   Checkpoint photo cue (in words): The dough should be thin enough that you can see a faint shadow of your fingers through it, but it should not tear when you pick it up.
   1. Using a 3-4 inch (7-10 cm) round cookie cutter or the rim of a glass, cut out circles from the rolled dough. Gather the scraps, gently knead them together, and re-roll to cut more circles until all the dough is used.
6. Fill and Seal the Patties
   1. Place a measured spoonful of the cooled smoked herring filling (about 1 to 1½ tablespoons) onto one half of each dough circle, leaving a clear border around the edge.
   2. Fold the other half of the dough over the filling to form a half-moon shape.
   3. Press the edges firmly together with your fingers to seal. Then, use the tines of a fork to crimp and seal the edges even more securely, leaving about a ¼-inch border.
   4. For extra security, you can lightly brush the inside edge of the dough with an egg wash (1 egg whisked with 1 tablespoon water) before sealing.
   5. Arrange the assembled patties on a floured or parchment-lined tray as you work to prevent sticking.
7. Fry the Patties
   1. In a heavy-bottomed pot or Dutch oven, heat 3-4 inches of neutral oil (like vegetable, canola, or peanut oil) to 350–360°F (175–182°C).
8. No-thermometer check for everyday cooks: Drop a tiny piece of dough into the oil. If it immediately sizzles and floats to the surface, the oil is ready. If it sinks and nothing happens, the oil is too cool. If it browns too quickly, it's too hot.
   1. Carefully lower 3-4 patties into the hot oil, ensuring not to overcrowd the pot. Overcrowding will drop the oil temperature and result in greasy patties.
   2. Fry in batches, turning once, for 3-5 minutes per batch, until the patties are deep golden brown and crispy on both sides.
   3. Using a slotted spoon or spider, transfer the fried patties to a wire rack set over paper towels. This allows excess oil to drain away, preventing them from becoming greasy on the bottom.
   4. Allow the oil to return to the proper temperature between batches before adding more patties.