Salt fish fritters are a popular Jamaican appetizer and it’s very quick and simple to make. It’s great as a starter at a dinner party because you can make them in advance and they taste great served it with a spicy dipping sauce and a salad.
A fritter is anything fried in a batter. In our case, it’s salt fish with herbs and spices.
There are so many ways to make these with different recipes. This is my recipe for salt fish fritters.
For this you will will need:
1 pack boneless and skinless salt fish
300ml of cold water
250g of plain flour
100ml of cooking oil (I used olive oil but any cooking oil will do)
2 cloves of garlic (crushed)
2 tsp curry powder
1 spring onion (chopped)
1 tomato (chopped)
1 tsp dried thyme
1 tsp baking powder
1/2 red scotch bonnet (add a whole pepper if you like it spicy)
- Cover the salt fish with boiling hot water for 10-15 mins to remove excess salt and to rehydrate the salted cod (making it softer).
- Whilst that’s rehydrating, place all the ingredients in a bowl and mix until well combined.
- Once 10-15 minutes has gone, drain the water and rinse the salt fish in cold water. Flake the fish into small pieces, removing any bones you may find (I know it should be boneless but you may find 3 or 4 bones) then add the flaked fish to the mixture.
- Stir the flaked fish in until it’s well incorporated into the mixture, being careful not to break the fish up any further.
- In a hot pan, pour the oil and wait for it to heat up.
- Use a tablespoon to drop the batter into the hot oil. (1 tablespoon of batter for each fritter)
Hint: You’ll know the fritter is ready to be flipped over when small bubbles appear on the surface (just like a pancake).
- Once flipped, it take 30 seconds for the other side to be cooked. Remove each fritter and place it on a kitchen towel to absorb the excess oil. Try to resist the urge to eat them all each time you fry a new batch!
- Repeat the frying process until you’ve used all the batter mix.
This mix should make 20-25 fritters, mine made 20.
Serve warm or cold and enjoy!