Salt Cod and Tomato Fritters

Salt Cod and Tomato Fritters


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.

Monique C.

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

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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