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Salt Fish Fritters (Jamaican Style) Breakfast Recipe
A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Salt cod can be prepared the day before for quicker cook time
In Italy, it is known as baccala and the Portuguese call it bacalhau. In Spain known as Bunuelos de Bacalao or in English Salt Cod Fritters.
Crispy, succulent, and easy to make! You’ll love them. Give it a try!
Serves 6 – 8 (16 – 20 Fritters)
Ingredients
- ½ lb of Saltfish or boneless
- 3 cups of plain flour
- 4 teaspoons ground black pepper
- 3 teaspoon baking powder
- 1 onion, chopped
- 1 medium tomato, chopped
- 2 stalks of Scallion (Green onion) chopped (optional)
- 1 garlic clove, peeled and chopped
- 1 scotch bonnet pepper, finely chopped
- Salt to taste (optional)
- 2 cups of water
- Oil for frying
Directions
- Place the Saltfish in water for a few hours or overnight to get rid of most of the salt (change the water several times) Once the fish is well-soaked, drain the water then remove any bones and skin and shred it into flakes.
- Take a large mixing bowl and sift the flour, black pepper, and baking powder in it.
- Add the Saltfish along with onions, garlic, scallion, tomato, and bonnet peppers.
- Pour in some water while stirring it so as to give it a uniform consistency.
- Heat some oil in a deep pan over medium heat at about 350 degrees and carefully spoon the fish mixture into the pan. Let them fry for around 8-10 minutes or until they turn golden brown. Flip to fry from both sides.
- Once done, remove them and place them on paper towels to drain the extra oil and serve them hot.
