Saltfish Fritters

Name: Saltfish Fritters
Prep time: 8 h 15 min
Cook time: 30 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1/4 pound boneless salt cod fillets (see Tip); 1 tablespoon unrefined coconut oil, plus more for frying; 1 medium tomato, diced; 1 small yellow onion, diced; 4 scallions, thinly sliced; 2 garlic cloves, minced; 1/2 Scotch bonnet chile, seeded and minced; Freshly ground black pepper; 1 cup/128 grams all-purpose flour; 1 tablespoon baking powder

By Ashley Lonsdale

Published Dec. 6, 2024

Saltfish Fritters — Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 8 ¾ hours
Prep Time: 15 minutes, plus at least 8 hours’ soaking
Cook Time: 30 minutes
Rating: 4(9)
Comments: Read comments

A festive fixture in the Caribbean, these fritters — which are sometimes referred to as stamp and go in Jamaica — are fun to eat, relatively easy to make and best served piping hot. The rewards for a direct line from pan to plate are crispy edges and fluffy, chewy centers, thanks to a little lift from baking powder. For entertaining success, prepare the salt cod and seasoning ahead of time, and then simply mix and fry the batter as guests arrive. If possible, use coconut oil for frying to add an additional layer of tropical aroma. Serve fritters as is, or with a spicy dipping sauce like pepper sauce.

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Ingredients

Yield:4 servings

¼pound boneless salt cod fillets (see Tip)
1tablespoon unrefined coconut oil, plus more for frying
1medium tomato, diced
1small yellow onion, diced
4scallions, thinly sliced
2garlic cloves, minced
½Scotch bonnet chile, seeded and minced
Freshly ground black pepper
1cup/128 grams all-purpose flour
1tablespoon baking powder

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the saltfish: Rinse the cod and place in a large bowl of water. Soak for at least 8 hours in the refrigerator or overnight, changing the water at least once. Rinse well and drain. (For those sensitive to sodium, see Tip.) Finely chop or shred the cod and set aside. (Prepared cod can be frozen for up to 1 month for future use.)
Step 2
Make the seasoning: Heat 1 tablespoon of coconut oil in a large skillet over medium-high. Add the tomato, onion, scallions, garlic, Scotch bonnet and a few generous cranks of black pepper, and cook, stirring occasionally, for 3 to 4 minutes, until just softened and the tomatoes release their liquid.
Step 3
In a medium bowl, whisk together the flour and baking powder. Add the vegetable mixture, 1 cup of water and the salt cod, and mix until just combined. The batter should be close to the consistency of a chunky pancake batter.
Step 4
Heat the same large skillet over medium-high and add enough coconut oil to generously coat the bottom of the pan (about ¼ inch up the side of the pan). Drop heaping tablespoons of batter into the pan and fry for 2 to 3 minutes on each side, until golden brown and crispy on the outside and chewy on the inside.
Step 5
Transfer fritters to a baking sheet lined with paper towels. Serve immediately.

Tips

Salt cod can be found in Caribbean markets and Latin American grocers under its Spanish name, bacalao. Choose boneless, for ease!
For those sensitive to sodium, after the overnight soaking step, cover salt cod with water in a medium pot and bring to a boil and drain to remove even more salt. Prepare as directed.