Salt Cod and Tomato Fritters

    Salt Cod and Tomato Fritters

    (27)
    2saves
    1hour20min


    22 people made this

    If you can find good salt cold (baccala) you can make these delicious Jamaican breakfast fritters. These are also good served with a spicy dipping sauce.

    Ingredients
    Serves: 6 

    • 185g dried salted cod (baccala)
    • 1 cup (125g) plain flour
    • 1/2 cup (125ml) water
    • 1 large tomato, chopped
    • 1 teaspoon baking powder
    • 2 teaspoons ground black pepper
    • 2 spring onions, chopped
    • 1/2 cup (125ml) vegetable oil for frying

    Directions
    Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

    1. Break the cod fish into pieces and place in a saucepan. Fill with enough water to cover. Bring to a boil and cook for 5 minutes. Drain and rinse under cool water. If you want it less salty, repeat the boiling process a few more times. Remove any bones and skin if there are any. Shred the fish into small pieces and set aside in a medium bowl.
    2. Add the tomato and spring onion to the cod. Combine the flour, baking powder and pepper; stir into the cod. Pour in the water and stir just until everything is blended.
    3. Heat 1/4 inch of oil in a large heavy frypan over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the frypan. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
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    Reviews and Ratings
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    (27)

    Reviews in English (26)

    by
    64

    I kicked it up a notch by adding bonnet scotch. I blended that with the tomatoes, onions, pepper in my vitamix first then continued with the receipe!  -  16 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    56

    In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area.  -  01 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    48

    I tried it today... Left out the baking powder, added scotch bonnet AND cayenne pepper (I like my food spicy). They were PERFECT. It was my first time making them too. I even added (cooked) shrimp to some of the batter...  -  26 Jan 2010  (Review from Allrecipes USA and Canada)

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