Rating: 4.5 stars 4.4
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.

Recipe Summary

prep:
1 hr
cook:
20 mins
additional:
1 day
total:
1 day 1 hr 20 mins
Servings:
6
Yield:
24 small fritters
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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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