Jamaican Saltfish Fritters
Codfish is what we Jamaicans call salt-fish. The name salt fish is most likely derived from the process of preservation, which is drying after salting. In other countries it is known as Baccala and in Portugal it is called Bacalhau. In the Caribbean Islands salt-fish is a main food staple. In Jamaica specifically, it is a part of the national dish of the Island.
When I was a young girl growing up in Jamaica salt-fish fritters were one of my favorite foods. Whether you are from the Caribbean, or trying to enjoy something different, these Jamaican salt-fish fritters will definitely appeal to you. Plus, we all know we sometimes crave
something salty and go for the potato chips.. why not try something more diverse & filling!
Can’t get to an island right now? Luckily for you salt-fish can be found in most supermarkets near the fish department or any local Caribbean market. In order to make this fish edible, it is important to first begin by soaking the fish overnight. It may be necessary to change the water several times or boil the fish two to three times, each time changing the water. This will get rid of most of the salt. Once these fritters are fried up they will be crispy on the outside and soft on the inside. An instant taste bud explosion!
Ingredients you will need:
1 package of salt-fish (16oz)
1 1/2 cup Flour ( Self rising if you do not have baking powder)
1/2-1 cup vegetable oil
1 1/2 tsp baking powder
4 stalks scallions(finely chopped)
1 medium tomato(finely chopped)
1/2 Scotch Bonnet pepper(finely chopped) wear gloves to protect hands *Disclaimer: Scotch Bonnet pepper is extremely spicy! Feel free to substitute with red/ green peppers for mild spice.
1 1/2 cup water
Instructions:
1- boil fish let it cool
2- Shed fish into very small pieces
3- combine all the dry ingredients
4- add wet ingredients, fish ,tomato, pepper, scallions, and water (should resemble pancake batter)
Next, Heat oil on medium to high setting in a skillet, carefully place serving spoonfuls of the batter into the hot oil and fry for about 2-4 minutes on each side or until crispy and golden brown (you will need to do these in batches). Remove from the skillet with a slotted spoon placed on a paper towel to remove excess oil.