Saltfish Fritters

Saltfish Fritters

Crispy fried fritters packed with flaky salt cod, scallions, and a touch of heat.

Total 9 hr Makes 24 fritters Calories 210/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Eggs, Wheat

These Caribbean-style fritters combine shredded salt cod with a lightly spiced batter, fried until golden and crisp on the outside while staying tender within. They make a satisfying appetizer or snack, often served with a squeeze of lime or a side of pepper sauce. Soaking the saltfish beforehand removes excess salt and softens the flesh for easy shredding.

Ingredients

  • 1 pound boneless salt cod
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon black pepper
  • 3 scallions, thinly sliced
  • 1/2 small onion, finely diced
  • 1 scotch bonnet pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 egg, beaten
  • 3/4 cup water
  • 1 small tomato, finely diced
  • 4 cups vegetable oil, for frying

Method

  1. Place the salt cod in a large bowl and cover with cold water. Refrigerate and soak for 8 hours, changing the water two or three times, to remove excess salt.

  2. Drain the salt cod and place it in a saucepan with fresh water to cover. Bring to a simmer over medium heat and cook until the fish flakes easily, about 10 minutes.

  3. Drain the cod, let it cool slightly, then flake the flesh into small pieces with your fingers, discarding any skin or bones.

  4. In a large bowl, whisk together the flour, baking powder, and black pepper.

  5. Add the flaked saltfish, scallions, onion, scotch bonnet pepper, garlic, thyme, and tomato to the flour mixture and toss to coat.

  6. Add the beaten egg and water, stirring just until a thick, scoopable batter forms.

  7. Heat the vegetable oil in a deep skillet or pot to 350°F.

  8. Carefully drop heaping tablespoons of batter into the hot oil, frying in batches of 5 to 6 without crowding the pan.

  9. Fry the fritters, turning occasionally, until deep golden brown and cooked through, about 4 minutes per batch.

  10. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate.

  11. Repeat with the remaining batter, letting the oil return to temperature between batches.

  12. Serve the fritters warm with lime wedges or pepper sauce.

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Saltfish Fritters

These Caribbean-style fritters combine shredded salt cod with a lightly spiced batter, fried until golden and crisp on the outside while staying tender within. They make a satisfying appetizer or snack, often served with a squeeze of lime or a side of pepper sauce. Soaking the saltfish beforehand removes excess salt and softens the flesh for easy shredding.

9 hr 24 fritters 210 cal

Ingredients

  • 1 pound boneless salt cod
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon black pepper
  • 3 scallions, thinly sliced
  • 1/2 small onion, finely diced
  • 1 scotch bonnet pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 egg, beaten
  • 3/4 cup water
  • 1 small tomato, finely diced
  • 4 cups vegetable oil, for frying

Method

  1. 1

    Place the salt cod in a large bowl and cover with cold water. Refrigerate and soak for 8 hours, changing the water two or three times, to remove excess salt.

  2. 2

    Drain the salt cod and place it in a saucepan with fresh water to cover. Bring to a simmer over medium heat and cook until the fish flakes easily, about 10 minutes.

  3. 3

    Drain the cod, let it cool slightly, then flake the flesh into small pieces with your fingers, discarding any skin or bones.

  4. 4

    In a large bowl, whisk together the flour, baking powder, and black pepper.

  5. 5

    Add the flaked saltfish, scallions, onion, scotch bonnet pepper, garlic, thyme, and tomato to the flour mixture and toss to coat.

  6. 6

    Add the beaten egg and water, stirring just until a thick, scoopable batter forms.

  7. 7

    Heat the vegetable oil in a deep skillet or pot to 350°F.

  8. 8

    Carefully drop heaping tablespoons of batter into the hot oil, frying in batches of 5 to 6 without crowding the pan.

  9. 9

    Fry the fritters, turning occasionally, until deep golden brown and cooked through, about 4 minutes per batch.

  10. 10

    Remove the fritters with a slotted spoon and drain on a paper towel-lined plate.

  11. 11

    Repeat with the remaining batter, letting the oil return to temperature between batches.

  12. 12

    Serve the fritters warm with lime wedges or pepper sauce.