Jamaican Saltfish Fritters Recipe
These Jamaican saltfish fritters are a classic deep-fried appetizer, packed with flaky cod and fried until golden. Each bite has crispy edges with a soft, chewy center that keeps you going back for one more.
Servings: 5
Equipment
- large pot
- Colander or strainer
- Mixing bowl
- Knife
- Cutting Board
- frying pan or skillet
- spoon or spatula
- slotted spoon
- wire rack
Ingredients
- 1 lb saltfish
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 stalk scallion chopped
- Leaves of 1 thyme spring
- 1/2 scotch bonnet chopped and seeds removed
- 1/2 tomato chopped - optional
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt - optional
- 1 tsp black pepper
- 1 cup of water more or less - pour a little at a time and work it in until the batter reaches desired consistency
- Vegetable oil for frying
Instructions
- Boil the saltfish twice for 20 minutes each time with fresh water. Debone it and break it apart into small pieces.
- Heat a tablespoon of vegetable oil in a pan over medium heat. Sauté the onion, garlic, scallion, thyme, scotch bonnet pepper, and tomato until fragrant and translucent (approx. 2 minutes.)
- Combine the flour, baking powder, salt, black pepper, saltfish, and sautéed vegetables together in a bowl. Incorporate the water a little at a time until a thick pancake batter consistency is achieved.
- Heat more oil in a clean pan over medium heat (enough to create a thick layer fully covering the surface of the pan).
- Scoop large spoonfuls of batter into the hot oil. (Do not crowd the pan. Fry in two batches if needed.) Fry on both sides until golden brown (about 3-4 minutes per side). The batter should make 10-12 fritters.
- Remove the fritters and place a wire rack to cool slightly before serving warm.
