Recipe By Monique C.
Published Apr 24th
Prep 1h Cook 20m Additional - Ready In 1d 1h 20m
Servings 24 small fritters Calories 232.1

A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.

Recipe Ingredients

  • 6 ounces dried salted cod fish
  • cold water, to cover
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground black pepper
  • ½ cup water
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • vegetable oil for frying

Cooking Directions

  1. 1 Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
  2. 2 Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
  3. 3 Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
  4. 4 Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

Nutrition Facts

  • Calories 232.1
  • Carbohydrate 18.1 g
  • Cholesterol 43.1 mg
  • Fat 8.3 g
  • Fiber 1.2 g
  • Protein 20.4 g
  • Saturated Fat 1.1 g
  • Sodium 2079.4 mg
  • Sugar 1 g

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Chef's Notes

If you can't soak the fish overnight, place salt cod in a saucepan. Fill with enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. Drain and rinse under cool water. Repeat with fresh water four more times. Taste to check salt level; if the fish is still too salty, repeat; We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


  1. OMG!!! just made a batch and if I'm not eating them as they come out!!!! At this rate I will have none left....I made the recipe exactly but I did add one scotch bonnet and increased the saltfish because I like to taste it in every bit...yum yum yum...thank you for sharing!!!
  2. Oh lord, these are delicious! I added some jalepeno pepper because thats all the pepper I had on hand and a little bit of celery only because I need to use it up. SOOOOO GOOD! If I wasnt pregnant I would love to crack a red stripe beer and enjoy! You could mix up the - Read more ...
  3. Very good. Changed the water to milk and add one egg but otherwise made the recipe as written. My son said it was the best he'd ever tasted - not that he's had fritters before:)
  4. I tried it today... Left out the baking powder, added scotch bonnet AND cayenne pepper (I like my food spicy). They were PERFECT. It was my first time making them too. I even added (cooked) shrimp to some of the batter...
  5. I thought this was delicious. Made a batch for Christmas morning breakfast and it was the bomb. I used chicken stock instead of water and added scotch bonnet peppers. Yum yum will definitely make again.
  6. I love fritters. When I make them I usually add sweet pepper and hot pepper (country pepper) and I make the batter the same consistency as when making pancakes.
  7. In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it - Read more ...
  8. I kicked it up a notch by adding bonnet scotch. I blended that with the tomatoes, onions, pepper in my vitamix first then continued with the receipe!
  9. little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick