Fish Cake | Salt-Fish Fritters Recipe. Super crispy yet soft on the inside

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes offer more nutrients and flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and nutritious.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder and is plant-based.

Boil salted cod in water for about 15-20 minutes, keeping an eye on it to prevent boiling over.

Drain the cod, rinse it, and boil it again briefly.

Remove seeds from pimento peppers and set aside for planting later.

Flake the boiled cod in your hands once it cools down.

In the same pot, add coconut oil and sauté chopped onions, pimento peppers, and grated garlic for about 2-3 minutes until softened.

Mix in the flaked salted cod with the sautéed vegetables.

In a clean bowl, combine plain flour, a little baking powder, yeast, black pepper, and optional turmeric powder for color.

Gradually add water to the flour mixture to create a soft batter, ensuring it is not runny.

Add a pinch of salt to the batter and cover it with plastic wrap; let it rest for about 15 minutes.

After resting, mix the batter again until fluffy.

Heat vegetable oil in a pot and use a spoon to coat it with oil to prevent batter from sticking.

Scoop the batter into the hot oil and fry for about 3-5 minutes, flipping halfway through until golden brown and crispy.

Remove the fried fish cakes and place them on a tray lined with paper towels to absorb excess oil.

Fry the remaining batter off camera, keeping the process self-explanatory.

Serve the fish cakes with mango chutney or tamarind.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens