Jamaicans and I have a thing in common: we enjoy aaaaall kinds of fritters. There’s something about deep fried batter that it’s simply amazing, and my love for it was 100% fulfilled when I visited Jamaica and had saltfish fritters. I was able to develop and recreate the magic with this recipe. It’s salty, flaky from the cod and it is filled with bomb flavor. They fry up golden and are seriously too addictive boos. Serve them up before you get the brown stew chicken, rice and peas and plantains on the table.
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How To Make Saltfish Fritters
Step 1: Rinse And Boil The Cod
- Rinse the cod under cold water, removing any visible salt. Then, place it in bowl and cover it with cold water. Let it soak, changing the water every 15 minutes.
- Discard the soaking water and place the cod in a small saucepan.
- Cover the cod with fresh water and a lid and bring to a boil.
- Discard the boiling water, cover with fresh water and bring to a boil once more.
- Take the cod out of the water and place it on a plate. The cod should flake easily.
- Break the fish up into small pieces with two forks. Set aside.
Step 2: Prepare The Batter
- Combine all the ingredients in a bowl, except for the vegetable oil and lime juice.
- Add in the flaked cod and mix, creating a batter.
Step 3: Fry And Serve The Fritters
- Gently scoop the batter into hot oil (about 5-6 at a time) using a #40 scoop or a heaping tablespoon, and cook until deep golden brown on all sides.
- Remove the fritters from the oil and place them in a paper towel-lined plate. Finally, squeeze fresh lime juice over fritters and serve immediately as breakfast or an appetizer.
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Saltfish Fritters Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 8 ounces saltfish premade salted cod
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons granulated sugar
- ½ teaspoon smoked paprika
- 2 garlic cloves minced
- 1 tablespoon fresh parsley minced
- 1 teaspoon fresh thyme minced
- 4 scallions minced
- ½ cup yellow onion diced small
- ½ cup red or yellow bell pepper diced small
- 1 small Scotch bonnet pepper minced
- 2 large eggs beaten
- 2/3 cup milk
- 3 cups vegetable oil
- Fresh lime juice
Instructions
- Start by giving your premade salted cod a good rinse under cold water to wash off any visible salt. Place in a bowl and cover with cold water. Soak for one hour, changing the water every 15 minutes. Discard the soaking water and place the cod in a small saucepan. Cover with fresh water and a lid, and bring to a boil. Discard boiling water, cover with fresh water, and bring to a boil once more. Fish should flake easily. Break the fish up into small pieces with two forks. Set aside.
- Make a batter in a large bowl by combining all ingredients except for vegetable oil and lime juice.
- Add in flaked cod.
- Heat vegetable oil to 360F in medium sauce pan (oil should be about 1 ½ inches deep).
- Using #40 scoop or heaping tablespoon, gently scoop batter into hot oil (about 5-6 at a time) and cook until deep golden brown on all sides, about 3 to 3 ½ minutes. Remove from oil onto paper towel-lined plate. Allow oil to reheat to 360F and repeat with remaining batter.
- Squeeze fresh lime juice over fritters and serve immediately as breakfast or an appetizer.
Notes
How To Store & Reheat
Just pop them in an airtight container and slide them into the fridge. To reheat, set your oven to 350°F and spread the fritters on a baking sheet. Heat them for about 10-15 minutes or until they’re warmed through and crisp. An air fryer also works well. Don’t use the microwave. They won’t stay crispy.How Long Will Saltfish Fritters Last In The Fridge?
Your fritters will stay good for about 3 to 4 days.Can I Freeze ?
Yep, just lay them out on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or airtight container. They should be good for 3 months.Nutrition
Recipe Tips
- Taste Before Adding Extra Salt: Saltfish is naturally salty, so hold off on adding extra salt to the batter until you’ve tasted a fritter.
- Don’t Rush Adding the Milk: Add it gradually. You’re aiming for a consistency that’s not too thick and not too thin, it should easily coat the back of a spoon.
- Use a Kitchen Thermometer: You want the oil to be at around 360F temperature. Too hot, and your saltfish fritters will burn on the outside before cooking through – too cool, and they’ll absorb too much oil and become greasy.
- Avoid Overcrowding the Pan: This will help them fry evenly and not get soggy from not frying properly.
Recipe Help
Can I soak the saltfish for longer?
Yep! It can help reduce the saltiness even more. If you have the time, you can soak it overnight in the fridge, changing the water a couple of times. This works if you want a milder salt flavor.
Can I make this saltfish fritters recipe in the air fryer?
Yep, you can! Spray your air fryer basket with a bit of oil, place the fritters in a single layer, and cook them at 400°F for about 8-10 minutes, flipping halfway through. Now listen, they might not be as crispy as deep-fried, but they’ll still be delish.
More Appetizer Recipes
- Crab Cake Recipe (The BEST!)
- Mozzarella Sticks (Air Fried!!!)
- Fried Pickles Recipe
- Deviled Ham
- Air Fryer Fried Green Tomatoes
- Southern Hush Puppies Recipe
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Made these for a cook out and they were a hit. Next time I have to make two different ones, one little spicy for my heat lovers and one just like the recipe.
Thank you!
You’re so welcome! Love the idea of a spicy version.
I have both of your cookbooks and I couldn’t locate this recipe. Is this in your new cookbook?
Hey CR, this isn’t in the cookbooks. I try to have speciality recipes that go just in the cookbook that are never seen before so they don’t usually cross over to the blog. That way, fans of my blog are getting something brand new and not just been there, done that recipes you already know.
My entire family loved these fritters. They were a huge hit. I can’t wait to make them again.
This is so easy. Your recipe detailing is so perfect. My first attempt to making a saltfish Appetizer. Thanks
The crispy outer layer and the soft, savory inside make for the perfect combination of textures and flavors. They’re the perfect snack or appetizer and I could eat them every day!
I need to try this, this sounds amazing!! I am buying all of the ingredients tonight to make it over the weekend, thank you so much for sharing 😉
This was such a unique and unexpected recipe that does not disappoint! Turned out perfectly light, tender and delicious; easily, a new favorite recipe!
Hi
I’m portuguese and here in Portugal we eat a lot this fish a lot and in many different ways: baked, cooked with chickpeas where you can’t miss the garlic and olive oil, and various casseroles.
So I’m here to say that I’m going to try this recipe soon and also to spell the name of the fish “bacalhau” correctly.
Hugs
Ana
Fantastic!