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Overhead shot of a plate of saltfish fritters and lemon wedges with more lemons, parsley and vegetables next to it
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5 from 5 votes

Saltfish Fritters

These saltfish fritters are bomb, y'all! Crunchy on the outside, tender on the inside and full of flavor perfect way to use up leftover saltfish!
Prep Time1 hour 20 minutes
Cook Time15 minutes
0 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: American
Servings: 25 fritters
Calories: 299kcal
Author: Jocelyn Delk Adams

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

  1. Taste Before Adding Extra Salt: Remember, saltfish is naturally salty, so hold off on adding extra salt to the batter until you've tasted a fritter. You might find that the saltfish provides just the right amount of seasoning all on its own.
  2. Don't Rush Adding the Milk: When mixing your batter, add the milk 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. This will ensure your fritters are perfectly crispy on the outside and tender on the inside, just like they should be.
  3. Use a Kitchen Thermometer: For the best frying results, keep a kitchen thermometer handy to make sure your oil is at the ideal temperature (360F). 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... Yuck!
  4. Avoid Overcrowding the Pan: When frying, give your fritters some breathing room by not adding too many fritters at a time. This allows each fritter to cook evenly and get that delicious golden-brown crust. Overcrowding can lower the temperature of the oil, leading to fritters that are soggy and undercooked.

Nutrition

Calories: 299kcal | Carbohydrates: 7g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 767mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg