Saltfish Fritters
Crispy on the outside and soft on the inside, these Saltfish Fritters are a delicious treat that brings a taste of the Caribbean to your kitchen. Perfect for snacking or as a side dish.
Ingredients
For the Fritters
- 0.25 pound boneless salt cod fillets Rinse and soak overnight
- 1 tablespoon unrefined coconut oil Plus more for frying
- 1 medium tomato, diced
- 1 small yellow onion, diced
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 0.5 Scotch bonnet chile, seeded and minced Adjust to taste
- Freshly ground black pepper
- 1 cup all-purpose flour 128 grams
- 1 tablespoon baking powder
Instructions
Preparation
- Rinse the salt cod and place it in a large bowl of water. Soak for at least 8 hours in the refrigerator or overnight, changing the water at least once. Rinse well and drain. Finely chop or shred the cod and set aside.
Make the Seasoning
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the diced tomato, onion, scallions, garlic, Scotch bonnet, and a few generous cranks of black pepper. Cook while stirring for about 3 to 4 minutes until the veggies soften and the tomatoes release their juice.
Make the Batter
- In a medium bowl, whisk together the flour and baking powder. Add the vegetable mixture, 1 cup of water, and salt cod. Mix until just combined; it should be a chunky pancake batter.
Fry the Fritters
- Heat the same skillet over medium-high and add enough coconut oil to coat the bottom of the pan (about 1/4 inch up the side). Drop heaping tablespoons of batter into the pan and fry for 2 to 3 minutes on each side until they are golden brown and crispy outside and chewy inside.
Drain and Serve
- Transfer the fritters to a baking sheet lined with paper towels. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or an air fryer to keep them crispy. You can also add grated vegetables like zucchini or carrots into the batter for extra flavor and nutrition.