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Jamaican Saltfish Fritters

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Author: Imma
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Spiced Jamaican Saltfish fritters – Crispy on the outside and soft on the inside. A tastebud sensation!

Jamaican Salt fish fritters

I like to think of these salt fish fritters as your ticket to a Caribbean culinary vacation, without the high price of a plane ticket or hotel room.

Can this Jamaican salt fish fritters really make you get a taste of the Caribbean? Absolutely. Jamaican salt fish fritters

Whether you are from the Caribbean Islands or trying to enjoy something different, these Jamaican saltfish fritters will definitely appeal to you. Fresh from the fryer and paired with pepper sauce makes for one happy camper.

Dry salted saltfish is cod fish that has been preserved by drying after salting. Without the salt, it is most often referred to as stockfish. (A very popular and expensive dried fish used in African cooking). In Italy it is known as baccala and the Portuguese call it bacalhau.

No matter what the name, it is dried Atlantic cod. To make this fish edible, it is important that you soak the fish in water for about 1-3 days to get rid of the salt – if not, you will have wasted an expensive fish. This is not a spur of the moment fritters, unless you get your cod fish from a seller that sells it frozen and it has been desalted for you. Jamaican saltfish fritters

Okay, I know you are wondering why go through all this trouble to use salted codfish, can’t you just use regular white flesh fish? Well, it is the same as comparing prosciutto to ham. Why use prosciutto when you can just use ham. It is all about the flavor – nothing compares. You may serve it with this pepper sauce.

Enjoy!

If you love this saltfish then try this salt fish and bake featured here.

Salt Fish and Bake

Adapted from  Caribbeanpot

 

Watch How to Make It

 

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Salt Fish Fritters

Spiced Jamaican Saltfish fritters – Crispy on the outside and soft on the inside. A tastebud sensation!
4.8 from 29 votes
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Caribbean
Servings 12 -15 fritters

Ingredients

  • 1/2 pound boneless salted cod fish or use any white fish
  • 2 teaspoons baking powder
  • 1 cup all purpose flour
  • 1 teaspoon granulated garlic
  • ½ teaspoon smoked paprika
  • ½ teaspoon sugar
  • ½ medium onion finely diced
  • ½ teaspoon minced scotch bonnet pepper replace with hot sauce
  • 3 tablespoon parsley minced
  • 1 teaspoon fresh thyme minced
  • 2 tablespoons minced bell pepper
  • 1 large egg
  • 1/3 -1/2 cup milk or water
  • Freshly grated pepper to taste
  • Vegetable oil for frying about 3 cups

Instructions

  • Soak salt fish in water overnight or several days (water changed several times). Drain and shred fish using a food processor to achieve a really fine shred. If not finely shred by hands
  • Combine the dry ingredients, flour baking powder, smoked paprika, granulated garlic and sugar. Stir for about a minute then add onions, salted shredded fish, thyme, and red bell pepper, scotch bonnet parsley and egg
  • Whisk until ingredients have been blended. Then add milk gradually starting from about 1/3 cup until desired thickness.
  • Adjust seasonings.
  • You may have to do a test taste first
  • Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees.
  • Carefully place spoonfuls of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside.
  • You may drain on paper napkin to remove any excess oil

Nutrition Information:

Calories: 103kcal (5%)| Carbohydrates: 9g (3%)| Protein: 13g (26%)| Cholesterol: 42mg (14%)| Sodium: 1334mg (58%)| Potassium: 377mg (11%)| Vitamin A: 230IU (5%)| Vitamin C: 4.9mg (6%)| Calcium: 65mg (7%)| Iron: 1.2mg (7%)
Author: Immaculate Bites
Course: Appetiser
Cuisine: Caribbean
Keyword: fritters, quick and easy, salt fish
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Nutrition Facts
Salt Fish Fritters
Amount Per Serving
Calories 103
% Daily Value*
Cholesterol 42mg14%
Sodium 1334mg58%
Potassium 377mg11%
Carbohydrates 9g3%
Protein 13g26%
Vitamin A 230IU5%
Vitamin C 4.9mg6%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Spiced Jamaican Saltfish fritters – Crispy on the outside and soft on the inside a tastebud sensation!

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Comments & Reviews

    • Immaculate Bites says

      Hi Marina, yes, I added 1 egg just to make sure it won’t be too dry and will help form better. 🙂 You may take out the egg, if you prefer. Let me know how it goes. Enjoy!

      Reply

  4. Jana Wright says

    I doubled this recipe and it’s by far my favourite recipe for these fritters. Added a little black pepper and they were absolutely delicious. Thank you

    Reply

  5. Sarah says

    I now make these all the time for my other half, he loves them. I tend to leave the paprika out other than that these are delicious. I actually turn to your pages for all recipes I find them all easy to follow and they turn out perfectly everytime.

    Reply

  6. Elton J. says

    I don’t understand how you take a snack that’s made throughout the entire Caribbean ( all 26 countries) and label it “Jamaican”?…

    Reply

    • Immaculate Bites says

      Hello Elton! This is a “Jamaican” take of the Caribbean snack. Thank you for your comment 🙂

      Reply

  7. Ramona says

    I made some of these scrumptious little bites yesterday. Tripled the recipe for my large family and there still was not enough. Even the picky eater had seconds then thirds. Big hit with this one. Totally loved this and thanks so much for sharing. It was pure perfection. (Small tip to anyone who had soggy in the middle: lower the temp on your cooker and cook for a bit longer. That worked for me and they came out perfectly)

    Reply

  8. Jenny Pruim says

    Air Fried & Loved! I followed your recipe exactly and then air fried in the bucket part of air fryer with cooking spray. Double the recipe and keeping half the batter in freezer to fry per your directions when guests come over. Memories of Jamaica!

    Reply

  9. Edith says

    I really like your recipes. Salt fish is one of my favourite fish in pastry so I am going to try nd make these. Can I bake or air fry them?
    And I wanted to know how you, do the calculation of the nutritional value? As I am so conscious of fried foods.

    Reply

    • imma africanbites says

      Hi, Edith. I haven’t tried air frying them so I can’t say for now. As with the nutritional value information, I’m using an online calculator embedded in my site. Please be informed that what you see is a rough estimate rather than a guarantee since nutrition information can vary for a recipe based on several factors such as ingredient brands and measurements. We encourage our readers tho to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. Thank you.

      Reply

  12. Dawn says

    Hi imma! Great recipe. Starting a food truck and would love to put these on menu
    Any suggestions for best method to make ahead?
    Thx

    Reply

  13. Dawn says

    Hi there, I stumbled on your recipe for these and they look great! I am opening a Caribbean food truck in a couple months and wanted to put these on the menu.
    Just wondering in the interest of speed how these would retain the crispy ness if made ahead? What’s the best method
    Thx

    Reply

    • ImmaculateBites says

      Hello! I would make freeze and reheat before serving .You might have to play with it a little to make it work for you.

      Reply

  15. Dlights says

    I cannot believe how light and airy these are. This is by far my favorite fritter. My only wish is that they had a sauce to go with it.

    Reply

  16. Tara says

    Your website has been amazing. I was really missing home(St. Maarten) while staying in Scotland so decided I wanted to make a Caribbean feast. My go to dishes I wanted was salt fish fritters(accra), jerk chicken, and rice and peas. I have never made any of these dishes before and they were not only easy to make but they tasted just like home. These fritters were amazing, better than I ever could have imagined. Thank you so much!

    Reply

    • ImmaculateBites says

      AMAZING! High-five on nailing the recipes 🙂 ! I am so glad your Caribbean feast was a success. Thanks for sharing, Tara!

      Reply

    • jos says

      I too am from St.maarten, living in the uk and oh so missing home as well and really missing how its done by my mom, so very glad that I stumbled upon this recipe. Will definitely be trying it out! Thank you.

      Reply

  17. Sonja says

    I have made several of your recipes and all have been delicious. Just made these but used canned wild salmon and added some salt since not using saltfish. Perfect recipe, came out beautifully and tight amou t of flavor.

    Reply

  19. Kim says

    Hi really looking forward to making this and can’t wait to try it. Just wanted to ask, can I make the mixture from the night before?

    Reply

  20. Regina Clark says

    I must be doing something wrong because my fritters always seem to come out soggy in the middle. How can I present this from happening am I using too much “batter” and not enough fish or vice versa. Thank you for any help you can provide

    Reply

    • ImmaculateBites says

      There might be a variety of reasons why this is happening. It might be the temperature of the oil, use a thermometer, if possible . Also if you over crowd the pan it might bring down the temperature of the oil resulting in soggy fritters.

      Reply

    • Matthew says

      Also, it might simply be the temperature is too high so it only gives the impression that your fritters are cooked but only cooks the outside. Temperature should be on medium to high.

      Reply

  21. Ayanna says

    This has become my go to base recipe for salted fish fritters. Everyone who I ate them love them and I’ll always getting requests for more. I find myself whenever I’m looking for a recipe, first looking to see if you have it before I look else’s. Kudos to your amazing talent

    Reply

    • ImmaculateBites says

      Hi Ayanna,
      Thank you so much for your kind words. Am so glad you took time out to share this- really appreciate it.

      Reply

  22. Taneisha Wright says

    I’m Jamaican and we usually free hand our mixtures. Needless to say I was having an apartment warming and did not want to chance a free hand. Based on the comments I knew this was it. I didn’t even make before hand as a tester. I quadrupled the recipe made and served on the day with sweet chilli sauce among other tid bits. It was a big hit. Thank you so much. Only my grandmother could’ve made these better. Or maybe not! They are just that good.

    Reply

    • ImmaculateBites says

      Awesome! So happy to hear it was a hit with the family. Thanks for taking time out to share your thoughts with us .

      Reply

  23. Cassie says

    Very easy and straight forward never knew how to make it and I tried for the first time and they came out perfect

    Reply

  25. Chef Dee says

    By far the best recipe for Jamaican Fish Cakes. I like that there is fish in every bite, it is not doughy like most in my area. And so long as your oil is hot enough but not too hot. They are not greasy at all. Nice crust and deliciousness inside. I live in NYC and there are many many West Indian restaurants in my area. These fish cakes outdo them all. I have made these several times when hosting parties, and they go fast. I usually make a spiced Tamarind Sauce to accompany these. Thanks for a great recipe. Fish cakes was a childhood Fav. 4 for $1 back then. So glad I can make them at home whenever so inclined. Thanks for this amazing recipe.

    Chef Dee

    Reply

  26. Jasmin says

    I just made these and I can say these are amazing!! Such an easy recipe and delicious. Reminds me of ordering from the neighborhood Jamaican restaurant in Brooklyn.

    Reply

  27. Geno says

    I used this recipe yesterday it was simple and straight to the point and taste just like the expensive ones i get from the Caribbean restaurants here in NYC

    Reply

  28. Monique says

    Made these yesterday and are honestly the best recipe I’ve come across. So tasty. Saving this for next time x

    Reply

  29. Joe Henderson says

    These are quite fantastic. they remind me of my friend Claudette’s cooking. She is from Jamaica and a wonderful cook. Your recipe was easy to understand but what should or maybe what kind of condiment would go with them especially well? Any thoughts? Thank you for your post
    Just lovely

    Reply

    • ImmaculateBites says

      Hi Joe! It’s using serve with dipping sauce . When entertaining I serve with two dipping sauces – remoulade and hot pepper sauce.

      Reply

  30. Tricia says

    i am sure that some of your recipes come from Grenada as well, not just Jamaica as I am sure that Jamaica is not the only Caribbean island in the west indies.

    My mum maks this all the time, along with curry goat, roti, rice and peas

    Reply

  31. Roger says

    Hi, I want to make these for a Christmas Eve party, I live 350 miles away from where the party is can I freeze and reheat when I get there?

    Reply

      • Zen says

        How did you get them so perfect. Did you use a icecream scoop? I made some this morning from my Grandmother’s recipe which is pretty close to yours but for her, you use a little of this and a little of that. I made 3 pounds for my Godson’s HS graduation party. I sure hope they are enjoyed. Love your recipe and will try it soon. Just need to know how to get them in bite size perfect form like yours. Thanks for sharing!

        Reply

  33. david scerri says

    hi i have been eating and making salt fish fritters nearly all my life no two recipes are the same, it seems every island in the west indies very, then i stumbled upon yours and ive got to say YES yours is the best, last time i made them there was a batch of 75 for my son wife and my self, well it worked out 2 for him two for her and the rest for me, if only.
    well its saturday night and just finished making another batch i will now leave the mix over night and after church in the morning, salt fish fritters for breakfast,cant wait..
    keep up the good work
    dave

    Reply

    • ImmaculateBites says

      Thank you so much David! That is such a sweet thing to say! So happy to hear you enjoyed this recipe!

      Reply

  34. Sabine says

    These fritters were so yummylicious!!! I soaked the salt fish for about 8 hours and boiled it for about 15 minutes. They had the perfect amount of salt. Thank you!!!

    Reply

  35. Laura says

    Hi! I plan to make these soon and i just wondered how many individual fritters this recipe makes?
    Thanks!

    Reply

  38. Maria says

    What an awesome recipe. Made these for lunch to accompany a cream of asparagus soup and I loved them. The recipe is now going into my permanent recipe collection! Thanks Immaculate

    Reply

  40. omobolanle B. says

    C’ommon woman! All these recipes? C’ommon!!! To say They’re great is an understatemen. I can’t comment on all the recipes but, you got yourself a new fan& follower, I’m in love with most of your recipes,great work sis, Kudos!

    Reply

    • ImmaculateBites says

      Awww, thank you so much. Now don;t forget to let me know how you like the ones you try. Thanks again for taking the time to leave a comment, greatly appreciated

      Reply

  41. Abby says

    My parents boil the fish to get the excess salt out. You can do this if you don’t want to wait over night or days and it only takes about 20-30 mins to boil. The longer you leave it the more the salt is remove, sometime if its still to salty you may have to change the water once an boil again for about 5-10more mins. I absolutely love this hors d’oeuvres mix mayo and horse radish together for a dip.

    Reply

  42. Mira says

    Jamaican food is tasty and flavorful, just as these fritters look on the photo! White fish tastes so much better fried, too! Saving the recipe and will try them soon!

    Reply

      • Olivette says

        Hi, I just finished using ur recipes it came out good an nice I had want to show u a pic of wa u make me do but don’t Kno how to send it to u but practice makes perfect an I did a great job for my first time thank u so much….

        Reply

        • ImmaculateBites says

          Awesome! I would love to see the pic . Can you do it on instagram ? Thanks for letting me know

          Reply

  43. Vee says

    I grew up in the Caribbean and ate these fritters all the time. The cod is usually soaked overnight, so that there’s still a little saltiness to it and no additional salt is needed. This is pretty much the same recipe my mother used. Brings back memories. Thank you!

    Reply

      • Tenderly says

        I prepared these last night && they were a BIG Hit! I’ve been cooking since I was 9 & I can’t say I remember a spice called “smoked paprika” that said, thank you for that introduction. ..Amazing!

        Reply

        • ImmaculateBites says

          Yay!!!So happy to hear you like smoked paprika. Although it’s got me in trouble a few times,it’s a spice that I really like and adds flavor to most recipes.Just can’t help but use it.

          Reply

  47. Nagi@RecipeTin Eats says

    It’s super early where I am so not sure if I’m missing it in the instructions – is it 1/2 lb of salted fish? Can’t see it in the ingredients. These little bombs of deep fried goodness are right up my alley. Being of Japanese background, I’m used to fish and seafood in all sorts of preserved forms. Dried salted fish is DELICIOUS. In Japan little dried fish, like white bait, are served as snacks instead of peanuts at bars! I love, love, LOVE this! And they come out so round? So the batter is thick enough so if you drop spoonfuls into the oil they hold their shape well?

    Reply