Saltfish Fritters

Crispy on the outside and soft on the inside. Take a trip to the islands with this tastebud sensation from the Caribbean.

Makes 12-15 fritters

Course Appetiser, Snack

Cuisine Caribbean

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 301kcal

Author Imma

Soak the saltfish in water overnight or for a few days (changing the water several times). Drain and shred fish using a food processor to achieve a really fine shred, or finely shred it by hand.
Combine the dry ingredients: flour, baking powder, smoked paprika, granulated garlic, and sugar. Stir for about a minute, then add onions, shredded saltfish, thyme, red bell pepper, scotch bonnet, parsley, and egg.
Whisk until ingredients are well combined. Then, gradually add milk, starting from about ⅓ cup, until reaching the desired thickness.
Adjust seasonings, frying up a small piece to do a taste test if necessary.
Heat the oil to 350℉ (180℃) in a skillet or saucepan. You could also use the oil test by dropping a 1-inch square of bread into it. If it takes 60 seconds to brown, the oil is around 50℉ (180℃).
Carefully lower 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 the cooked fritters from the pan with a slotted spoon and set aside on a paper-towel-lined plate to remove excess oil.

When preparing the saltfish, use cold water to rinse and soak the fish to remove excess salt.
To achieve the perfect batter consistency, add the milk gradually while stirring. Add less milk if you prefer thicker fritters. Adding more milk will give you thinner, crispier fritters.
Saltfish fritters need space to cook evenly since they increase in volume in the skillet. Avoid overcrowding the pan since the results will be less crispy.
The saltfish adds lots of flavor and saltiness to the fritters. However, you'll still want to do a taste test after you have cooked one and adjust the salt to taste.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.