These saltfish fritters are your ticket to a culinary Caribbean vacation without the high price of a plane ticket. Can Jamaican fritters with saltfish truly deliver the taste of the Caribbean? Absolutely! Whether you’re from the Caribbean and crave tropical comfort food or enjoy trying new foods, this recipe is for you. Jamaican saltfish fritters fresh from the fryer and paired with pepper sauce make me a happy camper. No matter what you call it, it’s delicious when properly prepared. Even better, you don’t have to keep it refrigerated. Just soak it in water for 1-3 days to remove as much salt as possible, or you’ll have wasted an expensive fish. These are not spur-of-the-moment fritters unless you get your cod from a store that sells it frozen and has desalted it for you. If you’re wondering why go through all this trouble to cook with salted codfish for fritters, let me explain. It’s like comparing pork to ham. The salt curing changes the flavor into something even more delicious! Talk about the flavor; nothing compares to this saltfish fritter recipe!
Recipe Ingredients
How to Make Jamaican Saltfish Fritters
Prepare Fish – Soak saltfish in water overnight or for several days (change the water several times). Drain and shred fish with a food processor for a fine shred. If you prefer, you can finely shred it by hand. Dry Ingredients – Combine the flour, baking powder, smoked paprika, granulated garlic, and sugar. Stir for about a minute, then add onions, shredded fish, thyme, red bell pepper, scotch bonnet, parsley, and egg. Add Milk – Whisk until ingredients are well blended. Add milk gradually, starting with about a ⅓ cup, until it reaches the desired thickness. Adjust Seasonings – You may want to do a test taste and adjust the seasonings according to your palate. Heat oil to 350℉ (180℃) in a skillet or saucepan. You can also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, the oil is around 350℉ (180℃). Fry – Carefully place the batter by spoonfuls into the hot oil and fry for 3-4 minutes. The fritters will turn a beautiful golden brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside on a paper towel to drain.
Recipe Variations
Tips and Notes
Make-Ahead Instructions
Jamaican saltfish fritters are best served immediately after frying when they’re warm and crispy. However, it’s easy to prepare the saltfish ahead of time and have it on hand. And you can make the fritters ahead and reheat them in an air fryer to crisp them back up. Soak, drain, and shred the cod, then place it in a plastic zipper bag or airtight container and freeze it. Shredded saltfish keeps well for up to 2 months in the freezer. When ready to use, defrost in the refrigerator overnight.
Serving and Storage Instructions
These golden treats are great on their own as a hearty breakfast or with your favorite vegetable side dishes for lunch. They’re also tasty as an appetizer with your favorite dip. Refrigerate leftover fritters in an airtight container for 2-3 days or freeze them for up to 3 months. You might want to layer them with parchment paper to prevent them from sticking. To reheat fritters, arrange them on a baking sheet and bake them in a preheated or toaster oven until heated through.
What to Serve With Jamaican Saltfish Fritters
Saltfish fritters are incredibly versatile and are wonderful for breakfast, lunch, or an afternoon snack. For a hearty meal, serve these delicacies with callaloo, Caribbean rice and beans, and a refreshing Caribbean coleslaw.
More Caribbean Delicacies to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”VDuqzIC9″ upload-date=”2019-04-25T13:57:11.000Z” name=”Salt Fish Fritters” description=”Spiced Jamaican Saltfish fritters – Crispy on the outside and soft on the inside. A tastebud sensation!”] This blog post was originally published in September 2014 and has been updated with additional tips, new photos, and a video
