How to Make Saltfish Fritters (Saltfish Accra Trini Style)

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish can be lower in sodium and canned tuna is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while canola is often more affordable.

Place salted cod in water and boil for 10 to 15 minutes to rehydrate and remove salt.

Remove the salted cod and place it into iced water to cool quickly.

Remove the skin and bones from the salted cod.

Shred the salted cod into smaller pieces.

Use a mortar and pestle to pound the salted cod until it is very fine, or use a food processor if preferred.

Add the pounded salted cod to a bowl for seasoning.

Finely chop 2 to 3 leaves of big leaf thyme and add to the salted cod.

Add 1 tablespoon of cilantro to the bowl.

Add 1 tablespoon of finely chopped garlic.

Add 1/2 chopped scotch bonnet pepper and 1 chopped pimento pepper to the bowl.

Add about 2 tablespoons of roughly chopped scallions and 1/2 medium diced onion to the bowl.

Toss all ingredients together until well incorporated.

Add 1 cup of all-purpose flour and 1/2 teaspoon of brown sugar to the mixture.

Add 2 teaspoons of baking powder and mix well to combine.

For a fluffier consistency, add an extra cup of flour and 1/2 teaspoon of instant yeast if desired.

Gradually add about 3/4 cup of water, stirring to achieve a thick paste consistency.

Add additional water as needed, about a tablespoon at a time, until the desired consistency is reached.

Add about 1 teaspoon of sea salt and 1/2 teaspoon of black pepper to taste, then mix well.

Let the mixture rest for about 5 minutes before frying.

Heat 2 to 2.5 cups of vegetable oil to 310-320 degrees Fahrenheit.

Drop about 1.5 tablespoons of the mixture into the hot oil, being careful not to overcrowd the skillet.

Fry for about 5 minutes, then flip the fritters to cook the other side until light golden brown.

Remove the fritters and place them on a wire rack to drain excess oil.

Prepare a dipping sauce by mixing 1/4 cup ketchup, 1.5 tablespoons Worcestershire sauce, 1/2 teaspoon black pepper, remaining cilantro and garlic, and the juice of 1 lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens