EXTRA CRISPY OLD SCHOOL SALTFISH FRITTER RECIPE | SPICY AND DELICIOUS | Morris Time Cooking

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.

Soak saltfish to remove excess salt and take off the skin.

Debone the saltfish and break it into small chunks.

Chop the scotch bonnet pepper and onion.

In a bowl, combine the flour, black pepper, and chopped onion and scotch bonnet.

Gradually add water until the batter is thick, about the consistency of pancake batter.

Heat vegetable oil in a skillet over high heat for frying.

Test the oil temperature before frying the fritters.

Drop spoonfuls of batter into the hot oil, frying until golden brown on both sides.

Adjust the thickness of the batter by adding more water if necessary for subsequent batches.

Remove fritters from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens