Rating: 4.44 stars
36 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).

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  • Remove any bones and skin. Flake and shred the fish into small pieces and set aside.

  • Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.

  • Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

Cook's Note:

If you can't soak the fish overnight, place salt cod in a saucepan. Fill with enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. Drain and rinse under cool water. Repeat with fresh water four more times. Taste to check salt level; if the fish is still too salty, repeat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

232 calories; protein 20.4g; carbohydrates 18.1g; fat 8.3g; cholesterol 43.1mg; sodium 2079.4mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
01/16/2008
I kicked it up a notch by adding bonnet scotch. I blended that with the tomatoes, onions, pepper in my vitamix first then continued with the receipe! Read More
(73)

Most helpful critical review

Rating: 3 stars
02/01/2008
In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area. Read More
(65)
36 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/16/2008
I kicked it up a notch by adding bonnet scotch. I blended that with the tomatoes, onions, pepper in my vitamix first then continued with the receipe! Read More
(73)
Rating: 3 stars
02/01/2008
In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area. Read More
(65)
Rating: 4 stars
01/26/2010
I tried it today... Left out the baking powder, added scotch bonnet AND cayenne pepper (I like my food spicy). They were PERFECT. It was my first time making them too. I even added (cooked) shrimp to some of the batter... Read More
(50)
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Rating: 5 stars
08/30/2010
Oh lord, these are delicious! I added some jalepeno pepper because thats all the pepper I had on hand and a little bit of celery only because I need to use it up. SOOOOO GOOD! If I wasnt pregnant I would love to crack a red stripe beer and enjoy! You could mix up the vegetable adding sweet peppers etc. I also added maybe a few teaspoons more of water but I am assuming that is because my hubby didnt measure the flour proper. The amount of water / flour is basically spot on! I made my quite thick so I did cook about 7-8 min on each side and I also used olive oil, also all I had. I only boiled the fish for 5 min as directed and the amount of salt was perfect. Oh, I did add 1 teaspoon of vegetable bouillion as well - just for a tad more flavour! Hubby had 7 I had 3.. all gone in 5 min max! Read More
(16)
Rating: 3 stars
12/02/2007
little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick Read More
(12)
Rating: 5 stars
01/11/2010
I thought this was delicious. Made a batch for Christmas morning breakfast and it was the bomb. I used chicken stock instead of water and added scotch bonnet peppers. Yum yum will definitely make again. Read More
(12)
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Rating: 4 stars
07/12/2010
Very good. Changed the water to milk and add one egg but otherwise made the recipe as written. My son said it was the best he'd ever tasted - not that he's had fritters before:) Read More
(9)
Rating: 5 stars
11/19/2010
OMG!!! just made a batch and if I'm not eating them as they come out!!!! At this rate I will have none left....I made the recipe exactly but I did add one scotch bonnet and increased the saltfish because I like to taste it in every bit...yum yum yum...thank you for sharing!!! Read More
(7)
Rating: 4 stars
11/28/2008
I love fritters. When I make them I usually add sweet pepper and hot pepper (country pepper) and I make the batter the same consistency as when making pancakes. Read More
(7)