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Codfish fritters in a bowl.
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Caribbean Salt Cod Fritters (Codfish fritters)

Tasty cod appetizers which makes enough for a big crowd!
Course Appetizer
Cuisine Caribbean
Keyword Caribbean salt cod fritters, cod appetizers, cod fritters, codfish fritters, salt cod fritters
Cook Time 40 minutes
Soaking time 1 day
Total Time 1 day 40 minutes
Servings 36
Author Joe

Ingredients

  • 1 lbs Salted codfish
  • 1 hot pepper , like scotch bonnet, finely minced (I used 2 thai chiles and 1/2 tsp cayenne)
  • 3 scallions , finely chopped
  • 2 tsp fresh thyme , chopped
  • 1/4 cup chopped parsley
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 3 eggs
  • 3/4 cup milk
  • vegetable oil for frying (around 1 quart)

Instructions

  • Place the salted cod in a bowl and add cold water, refrigerate for 24 hours, changing the water 2 or 3 times. This is to pull the salt away from the fish.
  • Remove from the water and place in a large sauce pan and boil for 15 to 20 minutes. Then drain the fish in a wire sieve and let the fish cool.
  • In a large bowl mix together the pepper, scallions, thyme and parsley.
  • Then use your fingers to flake the fish and add to the herbs in the bowl.
  • In a separate large bowl mix the flour and baking powder.
  • In a small bowl whisk the milk and eggs.
  • Add the milk to the flour and whisk to make a batter.
  • Finally, add the fish and herbs to the batter and fold to combine.
  • Using a tall sided skillet (casserole skillet) add about 1 inch of oil and bring the oil up to between 350 and 375 degrees. I used an oven temperature probe attached to the skillet with a clip to monitor the temp.
  • Add 1 level tablespoon of the batter into the oil, using a second spoon to help slide the batter into the oil (they expand in size in the oil).
  • Start with 4 fritters, (then check the taste as described below)
  • Fry on one side for 2 to 4 minutes until browned and flip with a pair of tongs to the second side and fry until browned.
  • Remove the fritters with a slotted spoon or a kitchen spider and place on a cooling rack with paper towels under it.
  • You may want to let the first batch cool slightly then taste and adjust the spiciness adding a little more cayenne if desired.
  • Continue to fry the fritters 6 or 8 at a time.
  • Serve warm with hot sauce on the side.

Notes

  1. Mary Jo made a nice sauce to go with the fritters. Tasty, but not too hot. It is 2 tbsp mayo, 1 tbsp Cholula hot sauce and about 1 tbsp whole grain mustard. Mix it together and dip your fritter!
  2. This recipe makes a lot of fritters and honestly, I lost count, but it's at least three dozen.
  3. Freeze any leftovers and re-heat in the oven.