Jamaican salt fish fritter is my favourite fritters. It is so filling and that is what I like most about it.
Jamaican Salt fish Fritter
Saltfish fritter in simple terms is salt fish and seasoning mixed in the very soft dumpling dough then fired. The soft flour mixture and the saltfish flakes makes to the fritters soft and chewy when fry.
This is my favourite fritters, it so tasty and very addictive.
What You Need
Ahh, you’ve always wondered, haven’t you?? Here’s what you need.
- Salt fish: I use saltfish with the bone and skin. If you are too, make sure to carefully debone the fish especially if you are making the fritters for children. You can use skinless and boneless saltfish to avoid the hassle of removing the fine fish bones.
- Flour: Plain white flour.
- Scallion, onion, tomato, scotch bonnet pepper: Finely chopped so they are easily cooked
- Black pepper and thyme: essential
- Salt: This is optional. Depends on how much you washed the saltfish you my have to add a little bit of salt to give the fritters flavour.
How To Cook Salt fish Fritters
First you have to prepare the saltfish. Since salt fish is very dry you have to boil it to put the moisture back in the fish.
Boiling the saltfish also remove some of the excess salt from the fish and make it easy for you to remove the fish skin and fish bone. Flaking the salt fish is easy once the fish is boiled.
The mixture shouldn’t be a hard dough but you don’t want it to be too runny either. If it is too runny it will absorb too much of the frying oil. Instead of a having a nice chewy fritter, it will be oily and saggy.
Jamaican saltfish fritter is usually eaten on its own because it is so filling. In Jamaican it is serve as a snack and eaten mainly at lunch time. But saltfish fritter can be eaten at any time.
More Fritters Recipes:
- Banana Fritters
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Jamaican salt fish fritters
- 350 g Salt fish (salted cod)
- 2 cups Plain flour
- ¼ Onion finely chopped
- 2 small tomatoes finely chopped
- ½ Scotch bonnet pepper seeds remove and finely chopped
- 1 tsp Dried thyme
- 1 Stalk scallion finely chopped
- ½ tsp Black pepper
- Salt (optional)
- Cooking oil
- Wash the excess salt off the fish. Place the washed fish in a pot cover with water and put to cook for 10 to 15 minutes.
- Remove saltfish from heat. Pour away boiling water. Wash the saltfish in cold water to cool the it.
- Remove the skin, debone the fish then break it into small fish flakes.
- In a mixing bowl, add the flour, saltfish flakes, and all the other ingredients.
- Slowly add the water and mix all the ingredients togather until you get a sloppy paste. Not too runny.
- Heat cooking oil in a frying pan on medium to low fire.
- Place fried fritters on kitchen rolls paper towels to absorb the excess oil.
- Do not add to much cooking oil to the frying pan at one go, let than 1/4 cup and top up if need to. The fritters will absorb a lot of oil if to much is in the pan.