Jamaican Saltfish Fritters

Name: Jamaican Saltfish Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 14-16
Cuisine: jamaican
Ingredients: 160g dry salted cod; 300g self-raising flour; 1 tbsp medium curry powder; 2 spring onions trimmed and sliced into 1/2 cm pieces, plus extra to serve; 1/2 large scotch bonnet pepper deseeded, finely chopped; 1/2 each of red, yellow and green peppers deseeded and pith removed, cut into 1cm cubes (or use 1 whole red or yellow pepper); sunflower oil for frying

5.00 (3)

⏱ 35 mins 🍽 Makes 14-16 🌶 jamaican ✅ Easy 🏷 Main course

These traditional Jamaican saltfish fritters feature flaked salted cod folded into a seasoned batter with spring onions, scotch bonnet, and diced peppers. The mixture is fried until golden and crisp, creating a delicious savoury snack or dinner. The recipe, shared by chef Anthea Stephenson, is a family favourite passed down through generations. It makes approximately 14 to 16 fritters and can be served warm or at room temperature.

Ingredients

160g dry salted cod
300g self-raising flour
1 tbsp medium curry powder
2 spring onions trimmed and sliced into 1/2 cm pieces, plus extra to serve
1/2 large scotch bonnet pepper deseeded, finely chopped
1/2 each of red, yellow and green peppers deseeded and pith removed, cut into 1cm cubes (or use 1 whole red or yellow pepper)
sunflower oil for frying

Method

Place the salted cod into a medium saucepan and add enough cold water to cover it. Simmer for 8 mins.
In a large bowl, mix the self-raising flour with a pinch of salt, some black pepper and the curry powder. Create a well in the centre and gradually stir in 375-390ml water until a thick batter forms that holds its shape. Leave to one side.
Drain the cooked cod and let it cool on a plate. Once cool, flake the fish away from the skin, discarding any bones. Gently fold the flaked cod and the prepared vegetables into the batter until evenly mixed.
Prepare a plate with kitchen paper. Heat a ½ cm depth of sunflower oil in a large frying pan. The oil is ready when a small amount of batter sizzles upon contact.
For each fritter, drop 2 tbsp of the batter into the hot oil using a small spoon, cooking in batches. Fry for 1 min until bubbles form, then turn carefully. Fry for another 1 min, turn again, and cook so each side fries for 2 mins in total.
Remove the fritters and drain them on the kitchen paper. You can keep them warm in a low oven while frying the rest. Serve scattered with extra spring onions if desired.

Nutrition (per serving)

Calories127 kcal

Fat4 g

Carbs15 g

Sugars1 g

Fibre1 g

Protein8 g

Sodium800 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinejamaican