This Saltfish fritters recipe is one of those recipes that brings a little Caribbean sunshine to your kitchen, no matter where you are. If you haven’t tried fritters made with saltfish, you’re in for a treat.
This saltfish fritters recipe starts with saltfish, (we like to use cod), which is a flavor-packed ingredient that’s got a bit of a punch if you haven’t had it before. You’ll mix it up with a bunch of tasty stuff – herbs, peppers, and spices. It’s a little bit of prep work, but totally worth it when you bite into those crispy, golden fritters.
Saltfish Fritters Recipe Ingredients
- Saltfish: (salted cod) brings a unique and robust flavor to the fritters. It’s soaked in water beforehand to tame the saltiness, creating a perfect balance.
- All-Purpose Flour: Forms the base of the fritter batter, giving it structure and helping to create a crispy exterior when fried.
- Baking Powder: This leavening agent is key for light and fluffy fritters, ensuring they’re not too dense.
- Seasonings: A mix of kosher salt, black pepper, garlic powder, and smoked paprika adds depth and warmth to the flavor profile.
- Fresh Herbs and Vegetables: Garlic, parsley, thyme, scallions, onion, and bell peppers provide freshness and a bit of crunch, complementing the saltfish beautifully.
- Scotch Bonnet Pepper: For that authentic Caribbean heat. It can be adjusted according to your spice tolerance.
- Eggs and Milk: These bind the ingredients together and add moisture to the batter.
- Vegetable Oil: For frying, which crisps up the fritters to golden perfection.
- Fresh Lime Juice: A squeeze of lime juice right before serving adds a bright, citrusy note that elevates the entire dish.
How to Make Saltfish Fritters
Start by giving your premade salted cod a good rinse under cold water to wash off any visible salt. Place in a bowl and cover with cold water. Soak for one hour, changing the water every 15 minutes. Discard the soaking water and place the cod in a small saucepan. Cover with fresh water and a lid, and bring to a boil. Discard boiling water, cover with fresh water, and bring to a boil once more. Fish should flake easily. Break the fish up into small pieces with two forks. Set aside.
Make a fritter batter by combining all ingredients except for vegetable oil and lime juice.
Add in flaked cod.
Heat vegetable oil to 360F in a medium saucepan (oil should be about 1 ½ inches deep).
- Using #40 scoop or heaping tablespoon, gently scoop batter into hot oil (about 5-6 at a time) and cook until deep golden brown on all sides, about 3 to 3 ½ minutes. Remove from oil onto a paper towel-lined plate. Allow oil to reheat to 360F and repeat with remaining batter.
- Squeeze fresh lime juice over fritters and serve immediately as breakfast or an appetizer.
Recipe Tips
- Evenly-Sized Pieces: When preparing the saltfish and vegetables, aim for uniform sizes. This ensures that each fritter cooks evenly and has a consistent texture.
- Don’t Overcrowd the Pan: When frying, avoid putting too many fritters in the pan at once. Overcrowding can lower the oil’s temperature and result in soggy fritters.
- Temperature Control: Maintain a consistent oil temperature, ideally around 360°F. A kitchen thermometer can be a handy tool to monitor this.
- Drain Excess Oil: After frying, place the fritters on a paper towel-lined plate to absorb any excess oil. This step keeps them crispy.
What to Serve with them
- Tropical Salads: Pair these fritters with a fresh tropical salad, like a mango or pineapple salad. The sweetness and acidity of the fruit complement the salty and spicy flavors of the fritters.
- Creamy Dips: Serve with creamy dips like a garlic aioli or a tangy yogurt sauce to balance the heat from the Scotch bonnet pepper. Even a remoulade or tartar sauce is great!
- Steamed Vegetables: Light steamed vegetables, like broccoli or asparagus, can offer a healthy and refreshing side that doesn’t compete with the strong flavors of the fritters.
- Coleslaw: A tangy and crunchy coleslaw can provide a refreshing contrast to the richness of the fritters.
How to Store and Reheat this Saltfish Fritters Recipe
Let the saltfish fritters recipe cools to room temperature after cooking. Place the fritters in an airtight container and store them in the refrigerator. They should keep well for up to 3 days.
For longer storage, fritters can be frozen. Lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together.
Reheating:
- Oven Method: Preheat your oven to 350°F. Place the fritters on a baking sheet and warm them for about 10-15 minutes or until heated through. This method helps retain their crispiness.
- Microwave: For a quicker option, you can reheat fritters in the microwave, though they might lose some of their crispiness. Heat on a microwave-safe plate for 30-60 seconds or until hot.
- Air Fryer: Reheating in an air fryer at 350°F for a few minutes can also bring back the crispiness of the fritters.
More Caribbean Inspired Recipes to Try
Jamaican Corned Beef and Cabbage
Jamaican Callaloo and Saltfish Recipe
Saltfish Fritters
Ingredients
- 8 oz salted cod or saltfish
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp granulated sugar
- 1/2 tsp smoked paprika
- 2 garlic cloves minced
- 1 tbsp fresh parsley minced
- 1 tsp fresh thyme minced
- 4 scallions minced
- 1/2 cup yellow onion diced small
- 1/2 cup red or yellow bell pepper diced small
- 1 small Scotch bonnet pepper minced
- 2 large eggs beaten
- 2/3 cup milk
- 3 cups vegetable oil
- fresh lime juice
Instructions
- Rinse the premade salted cod under cold water to remove any visible salt.
- Place the rinsed cod in a bowl and submerge it in cold water. Let it soak for one hour, refreshing the water every 15 minutes.
- After soaking, discard the water and transfer the cod to a small saucepan. Fill with fresh water, cover with a lid, and bring to a boil.
- Drain the boiled water, then refill the saucepan with fresh water and boil again. The fish should be flaky.
- Once boiled, use two forks to break the fish into small pieces. Set these aside.
- Prepare the fritter batter by mixing all ingredients together, except for the vegetable oil and lime juice.
- Incorporate the flaked cod into the batter.
- Heat the vegetable oil to 360°F in a medium saucepan. The oil should be about 1 ½ inches deep.
- Using a #40 scoop or a heaping tablespoon, carefully drop the batter into the hot oil. Fry in batches of 5-6 fritters, cooking each until deep golden brown on all sides, roughly 3 to 3 ½ minutes.
- Remove the fritters from the oil and place them on a paper towel-lined plate. Allow the oil to return to 360°F before repeating the frying process with the remaining batter.
- Once cooked, squeeze fresh lime juice over the fritters.
- Serve the fritters immediately, either as breakfast or an appetizer.
Notes
- Oven Method: Preheat your oven to 350°F. Place the fritters on a baking sheet and warm them for about 10-15 minutes or until heated through. This method helps retain their crispiness.
- Microwave: For a quicker option, you can reheat fritters in the microwave, though they might lose some of their crispiness. Heat on a microwave-safe plate for 30-60 seconds or until hot.
- Air Fryer: Reheating in an air fryer at 350°F for a few minutes can also bring back the crispiness of the fritters.