Saltfish Fritters: step by step

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.

Remove salt from the saltfish by either boiling it or soaking it overnight.

Drain the saltfish and let it cool until touchable.

Flake the saltfish with hands until there are no large chunks, achieving a fine consistency.

Add finely diced garlic, thyme, scallion, parsley, and a spicy pepper (like a very pepper or scotch bonnet) to the flaked saltfish.

Add onions (optional) and mix to ensure even distribution of ingredients.

In a separate bowl, combine flour, baking powder, and water to create a batter, mixing well.

Adjust the batter consistency by adding more water until it is loose and almost runny.

Heat vegetable oil in a pan over medium to high heat.

Drop spoonfuls of batter into the hot oil and fry until golden brown, ensuring the oil is hot enough by checking if the batter puffs up and rises to the top.

Turn the fritters to ensure all sides are golden brown.

Once cooked through and golden, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens