Saltfish Fritters
Caribbean fritters of desalted salt cod flaked into a peppery batter with scallion, thyme and hot pepper, fried in spoonfuls until crisp at the edges and tender in the middle.
- 1
Cover the salt cod with the 8 cups cold water and soak 4 hours, changing the water twice.
- 2
Drain, put the cod in a saucepan with fresh water to cover, and simmer 15 minutes. Taste a flake: if it is still aggressively salty, drain and simmer in fresh water 5 minutes more.
- 3
Drain and cool, then pull off any skin and bones and flake the fish finely with two forks.
- 4
Whisk the flour, baking powder, and black pepper in a bowl, then stir in the thyme, scallions, onion, bell pepper, and scotch bonnet.
- 5
Add the 3/4 cup water and stir to a thick, spoonable batter, then fold in the flaked cod. Taste and add salt only if it needs it.
- 6
Heat 1/2 inch of oil in a heavy skillet to 350°F, filling the pan no more than a third full. Drop in heaped tablespoons of batter and flatten each slightly.
- 7
Fry 2 to 3 minutes per side, until deep golden and cooked through at the center. Drain on a rack and bring the oil back to 350°F between batches. Serve hot.
Ingredients
- 8 ounces boneless salt cod
- 8 cups cold water, for soaking
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 3 scallions, thinly sliced
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 scotch bonnet chile, seeded and minced
- 3/4 cup water
- 2 cups vegetable oil, for frying
Instructions
- 1
Cover the salt cod with the 8 cups cold water and soak 4 hours, changing the water twice.
- 2
Drain, put the cod in a saucepan with fresh water to cover, and simmer 15 minutes. Taste a flake: if it is still aggressively salty, drain and simmer in fresh water 5 minutes more.
- 3
Drain and cool, then pull off any skin and bones and flake the fish finely with two forks.
- 4
Whisk the flour, baking powder, and black pepper in a bowl, then stir in the thyme, scallions, onion, bell pepper, and scotch bonnet.
- 5
Add the 3/4 cup water and stir to a thick, spoonable batter, then fold in the flaked cod. Taste and add salt only if it needs it.
- 6
Heat 1/2 inch of oil in a heavy skillet to 350°F, filling the pan no more than a third full. Drop in heaped tablespoons of batter and flatten each slightly.
- 7
Fry 2 to 3 minutes per side, until deep golden and cooked through at the center. Drain on a rack and bring the oil back to 350°F between batches. Serve hot.