Jamaican Saltfish Fritters Recipe

Saltfish Fritters are always a treat! My mother used to make them as an easy Friday night dinner. Saltfish fritters, Fried Dumplings and some fried plantains (a veritable fried feast) and we were good to go. I usually make them on Sundays after church as a simple lunch. They’re very easy to make, just make sure to fry them on medium-high heat so that they’re crispy on the outside and don’t soak up much of the oil. To enjoy them at their crispiest (inside they will be soft and delicious), your best to eat them hot … yummy!

Ingredient

6 oz Salted cod (boneless and skinless)
1 small Tomato, finely chopped
3 Tbsp Red bell pepper, finely chopped
1/2 medium Onion
1 tsp Pepper sauce
1 Tbsp Tomato ketchup
1 tsp Dried thyme
1/2 tsp Black pepper
1 tsp Salt (if needed)
1 cup Water
1 1/3 cup Flour

1 cup Vegetable oil (for frying)

Instructions

1. Soak salted cod for 4 hours in cold water to remove some of the salt. Drain and break or cut into small pieces.

2. Mix salted cod, tomato, red pepper, onion, pepper sauce, ketchup, thyme and black pepper together in a bowl.

3. Add 1 cup of water to mixture and stir

4. Add flour and mix to make batter

5. Pour vegetable oil into non-stick frying pan and heat on High

6. Fry fritters in hot oil; when golden brown and crispy flip to other side and fry until golden brown

7. Drain fritters on plate lined with paper towel; serve warm

Make 8 to 10 fritters

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Fishsnacks
Comments (21)
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  • CAROL

    YOUR RECIPE;S ARE GREAT, I’M GOING TO BE TRYING THE SALT FISH FRITTERS TONIGHT

    THANK YOU

  • genise greene

    My family of five loved your Jamaican fritters. I made it today. They taste just like the ones my mom used to make. God bless you and your daughters.

  • DELON

    Is the cod pre-cooked before it’s added to the batter

  • Ronata17@hotmail.com

    Can this batter be made ahead of time then fried In a deep fryer?

  • Jus

    Thank you

  • Deborah

    Miss Fay,
    Is this recipe what I have enjoyed in JA as “Stamp & Go”? I believe that it might be, but please advise.
    Blessings~ Deb

  • Judith

    I just finish making this fritters. Follow the direction and it is so delicious thank you.

  • Pamela Gordon

    Greetings, I followed your receipe to the tee, and I felt good, so glad I have found your website, brings back a lot of memories of my mother’s cooking, thank you.

  • Trish

    Hi Fay, my 18 year old daughter and I tried your salt fish fritters recipe. I have never made them before, the fritters were delicious. We added a bit more flour than suggested. They went down a treat. I love your site and will try more of your recipes

    • CYNTHIA LEWIS

      Did you boil the cod first? I think I wasted this batch but will try again. Too salty to eat.

      • Fay & Angela

        Hi Cynthia, sorry to hear your fritters didn’t turn out. The first step in my recipe is to soak the saltfish for at least 4 hours and drain. You can also soak it overnight. You can speed up the de-salting process by bringing it to a boil and draining and repeating the process a few times. Either way you’re best to taste the saltfish to determine what suits your taste. You also have to be careful to not remove too much of the salt as well. Fay

  • Curtis

    Hi I’m going to try sum steam fish with mashed potatoes and some mixed vegetables I’ll let you know how it turns out thank you fay

  • carol

    Perfect recipe. Never knew SF fritters could taste this good. Before I was using eggs & I now think that was the problem.

  • chefneal6171

    HI with this recipe can I roll them up into a ball and deep fry them ?

    • Fay & Angela

      The recipe makes a batter so you won’t be able to roll them into a ball. I’ve never used a deep fryer to make them but it should work. Just drop spoonfuls of the batter into the hot oil and cook until golden. Let me know how it goes. Blessings, Fay

  • Pail

    I want to marry your daughter just to have u as my mother in law, every one of your recipes I’ve cooked are just beautiful, do u have a recipe book

    • Fay & Angela

      Hi Paul, you’re clearly enjoying my recipes! We are looking forward to publishing a cookbook soon. It’s in the works! Stay tuned. Blessings, Fay

  • Matt

    Hi,I made these last night and they turned out perfect. Thanks for the easy to follow recipe and directions. Matt, Pickering, ON

  • Tammy

    I thought I was in bed for the night but after reading your recipe I’m soaking my fish as I type. Lol. I moved to a small town from NYC and there’s no good food here. I have to create my own. Thank you for such clear recipes.

  • Cook Like A Jamaican

    Hi Donna,
    It does add to the flavour but I’m a big supporter of doing what’s right for you when cooking. I share my recipes as I like to do them even if it’s not 100 percent traditional. Please be creative and have fun! Don’t use ketchup and hot sauce if you prefer fresh… It will still taste great!

  • Cook Like A Jamaican

    Hi Amber,
    Sounds like you made them perfectly. The center should be soft and a little “gummy”. If it oozes batters it’s not cooked.
    Enjoy!