May 27, 2017

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
 
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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

27 comments on “Jamaican Saltfish Fritters Recipe

  1. CAROL on said:

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

    THANK YOU

  2. genise greene on said:

    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.

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

    • Hi Delon,
      Thank you for your question. The cod is dried and preserved with salt. You’ll need to pre-soak it to remove some of the salt and then just add it to the batter. No cooking needs to take place before that. Enjoy! Fay

  4. [email protected] on said:

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

  5. Thank you

  6. 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

  7. hi Fay,

    Why do you add ketchup to your fritter and not fresh tomato, does that change or enhance the fritters in any way as I never used the ketchup and hot sauce usually fresh scotch bonnet pepper

    • Cook Like A JamaicanCook Like A Jamaican on said:

      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!

  8. I made these too, about a half batch. Delicious! The filling is still a little soft but that’s due to my inexperience in frying food, not in the recipe at all. Love it and I’ll make these again, for sure.

    • Cook Like A JamaicanCook Like A Jamaican on said:

      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!

  9. Judith on said:

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

  10. Pamela Gordon on said:

    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.

  11. Trish on said:

    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 on said:

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

      • Fay & AngelaFay & Angela on said:

        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

  12. Curtis on said:

    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

  13. carol on said:

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

  14. chefneal6171 on said:

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

    • Fay & AngelaFay & Angela on said:

      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

  15. 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 & AngelaFay & Angela on said:

      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

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

  17. Tammy on said:

    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.

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