Saltfish Fritters (Salted Cod Fritters)
Why this recipe works
- Crisp, golden exterior: A thick batter and steady frying temperature help the fritters turn crisp outside while staying tender within.
- Bold savoury flavour: Salted cod, garlic, spring onion, allspice and habanero give the batter depth, heat and a distinctly Caribbean profile.
- Bright finish: A squeeze of lime cuts through the fried richness and sharpens the salty, savoury flavour of the cod.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the habanero seeds and white pith before chopping, or use chilli flakes for a gentler, more even warmth.
- For more heat: Keep some of the habanero pith in the mix, tasting the batter seasoning carefully once the salted cod has been added.
Ingredient notes
- Choose boneless saltfish if possible: Boneless salted cod saves time, but it should still be flaked carefully after simmering to check for any small bones.
- Control the saltiness: Soaking and simmering the cod removes excess salt while preserving the firm texture and savoury flavour that define the fritters.
Texture tips
- Keep the oil steady: Fry at 175°C (350°F); cooler oil can make the fritters greasy, while hotter oil may brown the outside before the centre cooks through.
- Let the batter stand: A short rest allows the flour to hydrate, giving the batter enough body to hold the flaked cod and aromatics together.
- Fry in batches: Avoid overcrowding the pot so the oil temperature recovers quickly and each fritter has room to crisp properly.
Make-ahead tips
- Prep the cod ahead: The cod can be soaked, simmered, cooled and flaked in advance, then kept chilled until you are ready to mix the batter.
- Reheat to restore crispness: Warm cooked fritters on a baking tray in a 200°C (390°F) oven until piping hot and crisp again.
- Freezer-friendly: Cool the fritters completely before freezing, then reheat from frozen in the oven rather than microwaving to protect the texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the salted cod, then cover with cold water in a large bowl and soak for 30 minutes, changing the water once if you can. Drain well.
- Put the cod in a large pot, cover with fresh cold water, and bring to a gentle simmer. Cook for 8 to 10 minutes until the fish flakes easily, then drain and leave until cool enough to handle.
- Flake the cod into small pieces, feeling through for any bones. Finely slice the spring onion, finely chop the habanero (remove seeds for less heat), mince the garlic, and chop the parsley.
- In a mixing bowl, whisk together the plain flour, baking powder and allspice. In a separate bowl, whisk the egg with the whole milk, then pour into the flour mixture and whisk to a thick batter.
- Fold the flaked cod, spring onion, habanero, garlic and parsley into the batter until evenly mixed. Leave the batter to stand for 5 minutes so it hydrates and thickens slightly.
- Heat the vegetable oil in a large pot to 175°C (350°F). Spoon in heaped tablespoons of batter and fry in batches for 3 to 4 minutes, turning once, until deep golden and crisp.
- Lift out with tongs and let drain briefly. Serve hot with the lime cut into wedges for squeezing over.
Recipe notes
Tips
- Keep the oil temperature steady: if it drops below 170°C (340°F) the fritters can turn greasy, and if it rises above 180°C (355°F) they can brown before cooking through.
- For a milder heat, remove the habanero seeds and white pith before chopping.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the fritters are cooked through and piping hot.
Substitutions
- Replace the habanero pepper with 1 tsp chili flakes for a gentler, more even heat.
- Replace whole milk with the same amount of water for a lighter batter.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray in a 200°C (390°F) oven for 8 to 10 minutes until piping hot; freeze for up to 2 months and reheat from frozen for 12 to 15 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Caribbean
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recipes.allergens:
Eggs Fish Gluten Milk Wheat
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