Saltfish Fritters


November 21, 2016
Saltfish fritters

Feeling peckish but don't feel for fast food or cooking a big meal that could take hours? You may want to try some old-fashioned saltfish fritters.


11/2 cups counter flour

8 ounces salt fish, soaked, deboned and flaked

1 medium onion, chopped

1 stalk scallion, chopped

1 medium tomato, diced

1 cup water or milk

1 medium egg (optional)

1 teaspoon salt (optional)

1/2 teaspoon black pepper

1 teaspoon Scotch bonnet pepper, deseeded, finely chopped

1/2 cup Grace Vegetable Oil


In a large bowl, place counter flour, flaked salt fish, chopped onion, scallion and diced tomatoes and mix well.

Gradually add water to make a smooth batter, then egg (if used). Batter should be thick and of a dropping consistency.

Season with salt (if used), black pepper and Scotch bonnet pepper.

In a large skillet, heat Grace Vegetable Oil, drop batter by tablespoons full into hot oil and fry until brown on one side, turn and continue frying until done.

Drain on absorbent paper towel. Serve hot

Note: Salt fish may be soaked overnight or boiled for 30 minutes. Other protein ideas such as frankfurters or Vienna sausage may be used instead of salt fish.

To Serve: Great as a breakfast item, smaller sizes are excellent as appetisers.

Preparation time: 15 minutes

Cooking time: 20 mintues

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