Salt Cod Fritters
A delicous fish appetiser, which is simple to make. They are crispy, well-flavoured and go well with a spicy dipping sauce.
Ingredients
Makes: 24 small fritters
- 170g dried salted cod fish
- 125g plain flour
- 125ml water
- 1 large tomato, chopped
- 1 teaspoon baking powder
- 2 teaspoons ground black pepper
- 2 spring onions, chopped
- 125ml vegetable oil for frying
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- Break the cod into pieces and place in a saucepan. Fill with enough water to cover. Bring to the boil and cook for 5 minutes. Drain and rinse under cool water. If you want it less salty, repeat the boiling process a few more times. Remove any bones and skin, if there are any. Shred the fish into small pieces and set aside in a medium bowl.
- Add the tomato and spring onion to the cod. Combine the flour, baking powder and pepper; stir into the cod. Pour in the water and stir just until everything is blended.
- Heat 5mm of oil in a large heavy frying pan over medium heat. When the oil is hot, drop heaped spoons of batter into the frying pan. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on kitchen towels and serve hot.
Salted cod
Can be purchased in Mediterranean or Caribbean speciality shops.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
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Reviews & ratings
Average global rating:
(30)
Reviews in English (25)
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! - 16 Jan 2008 (Review from Allrecipes US | Canada)
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 at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area. - 01 Feb 2008 (Review from Allrecipes US | Canada)
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... - 26 Jan 2010 (Review from Allrecipes US | Canada)