Spiced Jamaican Saltfish fritters – Crispy on the outside and soft on the inside. A tastebud sensation!
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.
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.
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.
If you love this saltfish then try this salt fish and bake featured here.
Watch How to Make It
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Salt Fish Fritters
- 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
- 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