Entree: Jamaica – Saltfish Fritters (Crispy fried fritters made from shredded salted cod mixed with seasoned batter and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 12 hrs

Total 12 hrs 30 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked and desalted according to instructions below
- 2 cups (250 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground pimento (allspice) or 4 whole pimento berries, crushed
- 1 large egg, approx. 50 g
- 1 cup (240 ml) water (more as needed) or use thin coconut milk for a richer batter
- 3 scallions (green onions), approx. 45 g, thinly sliced
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 1 small Scotch bonnet pepper, finely minced, about 10 g (optional, seeds removed for milder heat)
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- Vegetable oil for deep frying, about 2 cups (480 ml) or enough to fill a skillet 2 inches deep

Instructions

1. Desalt the saltfish: rinse 1 lb (454 g) salted cod, then either soak in cold water in the refrigerator 8–12 hours with two water changes, or place in a pot, cover with fresh water, simmer 10–15 minutes, then drain and cool. Taste a small piece; if still too salty, repeat soaking until salt level is acceptable.
2. Flake the cooled, desalted saltfish into bite-size pieces, removing any bones and skin. Measure after desalting; you should have roughly 10–12 oz (280–340 g) usable flaked fish.
3. In a large bowl, whisk together 2 cups (250 g) flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) sugar, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and ground pimento. Make a well in the center and add the egg and 1 cup (240 ml) water; whisk to a smooth batter. Adjust thickness with a little more water if batter is too stiff — it should be spoonable but hold shape.
4. Fold in the flaked saltfish, sliced scallions, chopped onion, minced Scotch bonnet (if using), thyme, and parsley until evenly distributed.
5. Heat oil in a deep skillet or pot to 350°F (175°C). Drop heaping teaspoons or Tablespoon-size scoops of batter into the hot oil, frying in batches so fritters don’t touch. Fry 2–3 minutes per side until puffed and deep golden brown.
6. Remove fritters with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven while finishing remaining batter. Serve hot with Jamaican pepper sauce, ketchup, or a lime wedge.