Salt Fish Fritters Recipe
With just a few pantry staples and this salt fish fritters recipe, anyone can recreate a Caribbean favourite right from their kitchen.Whether enjoyed as part of a hearty breakfast, light lunch, or party snack, saltfish fritters are versatile, satisfying, and packed with island flavour.
Ingredients
- 250 g Salted codfish Soaked overnight or boiled to reduce salt
- 200 g Plain flour Acts as the base of the batter
- 2 stalks Spring onions finely chopped, Adds sharpness and freshness
- ½ tsp Optional for heat
- 2 cloves Garlic minced, Enhances savoury depth
- 1 tsp Fresh thyme Earthy herb flavour
- 1 tsp Baking powder For fluffiness and rise
- 150 ml Water Adjust for batter consistency
- Vegetable oil For frying, Neutral oil such as sunflower or canola
- Bell peppers finely diced, Adds crunch and colour
- ½ tsp Black pepper Seasoning for balance
- Sweetcorn grated carrot, Optional Additional texture and sweetness
Instructions
- If using salted cod, rinse off excess salt, then soak overnight in cold water.250 g Salted codfish
- Alternatively, boil the saltfish for 10–15 minutes, discard the water, and repeat if needed.
- Once cooled, remove any bones and skin, and flake the fish into small pieces.
- In a mixing bowl, combine flour, baking powder, black pepper, and fresh thyme.200 g Plain flour, ½ tsp, 1 tsp Fresh thyme, 1 tsp Baking powder, ½ tsp Black pepper, 2 cloves Garlic
- Add the spring onions, scotch bonnet, garlic, and any other vegetables like peppers or sweetcorn.2 stalks Spring onions, Bell peppers, Sweetcorn
- Fold in the flaked saltfish.
- Pour in water a little at a time while mixing until the batter reaches a thick but spoonable consistency, neither runny nor too stiff.150 ml Water
- Heat oil in a shallow pan over medium heat.Vegetable oil
- Using a spoon, drop small amounts of batter into the hot oil, ensuring they don’t overcrowd.
- Fry each side for about 2–3 minutes or until golden brown and crispy.
- Remove fritters and place them on kitchen paper to absorb excess oil.
- Serve hot, ideally with dipping sauce or pickled vegetables.