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Jamaican Saltfish Fritters Recipe

These Jamaican saltfish fritters are crispy on the outside and soft on the inside, these golden bites are packed with savoury salted cod, fresh herbs, and a gentle kick of island spice - a true taste of Jamaica. Quick to make and full of bold, authentic flavour, these fritters bring the warmth and vibrancy of the Caribbean to every bite.
Course Appetizer, Snack
Cuisine Jamaican
Keyword Jamaican salt fish fritters
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 351kcal
Author Lesa

Ingredients

  • 1 lb Saltfish
  • 2 cups Plain flour
  • 1 small Tomato
  • ½ Scotch bonnet pepper seeds remove and finely chopped
  • ½ tsp Dried thyme
  • 1 stalk Scallion finely chopped
  • ¼ tsp Black pepper
  • 1½ cup Water
  • ¼ cup Cooking oil
US Customary - Metric

Instructions

  • Wash the excess salt off the fish. Place the washed fish in a pot, cover with water, and cook for about 10 minutes.
  • Remove saltfish from the heat. Pour away boiling water. Wash the saltfish in cold water to cool it.
  • Once the fish is cool enough to touch without burning yourself, remove the skin with a spoon, debone and flake the fish.
  • Finely chop the scallion and tomato (if you're using onion and bell pepper, chop them too). De-seed the scotch bonnet pepper, remove the membrane and finely chop. Add them to a mixing bowl with the thyme, black pepper, flour and mix to combine.
  • Slowly add the water and mix all the ingredients until you get a sloppy paste. Not too runny.
  • Heat the cooking oil in a frying pan over medium to low heat. Use a medium-sized cooking spoon to scoop the batter and drop it into the hot oil. Fried on both sides for about 3 minutes ot until golden drown.
  • Place fried fritters on kitchen paper towels to absorb the excess oil. Serve

Notes

Tips: You can also add bell pepper and onion when making the saltfish better.
Soak the saltfish overnight or for at least 8 hours to get rid of more of the salt or boil twice. If you soak the saltfish you can reduce the boiling time to 5-8minutes
  • Scotch bonnet pepper: If you like spicy, you can use more pepper. I actually used a whole Scotch bonnet pepper, but removed the seeds and the membrane. 
  • Batter consistency: The batter should be very soft but not runny. If you should pour it, it would drop instead of running. 

Nutrition

Serving: 330g | Calories: 351kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 3mg