How to Make Saltfish Fritters

Fritters are fried cakes, popular in every cuisine. Each cultural group puts its own stamp on the dish depending on geographical location and available foods. This Jamaican version of the venerable fritter uses one of the staples of Jamaican cuisine, the saltfish, known to New England fish lovers as cod.

Things You'll Need

• One half pound salted cod
• 2 cups flour
• 1 medium onion
• 1 clove garlic
• 2 scallions or 4 green onions
• salt and pepper to taste
• One half Scotch Bonnet pepper
• 2-3 cups cold water

Instructions

1. 

   Soak the saltfish for an hour or so to leech out some of the salt. Then pat dry and flake in a large bowl. Set aside.

2. Chop and saute onion, garlic and scallion and pepper in a little oil until the onion begins to become transparent. Some recipes add two or three medium chopped tomatoes to this mixture. Let cool a bit.

3. Sift the flour over the saltfish and mix well. Add the cooked vegetables. Toss so that ingredients are well coated. Salt and pepper to taste.

4. Add water to fish mixture gradually, stirring with each addition only until you have a batter that looks like lumpy pancake batter. Thickness is a matter of taste.

5. Heat oil in a heavy skillet until a drop of water spatters. Ease spoonfuls of batter into hot oil and fry until golden brown on both sides. Drain on a paper towel, sprinkle with paprika and and hold in a warm oven while finishing the batch.

Tips & Warnings

• Scotch Bonnet pepper is a hot pepper that is a close relative of habanero peppers. Hotter than its cousin, it is orange to yellow in color and roundish, shaped like the traditional Scots piper's cap.

• Saltfish and Scotch Bonnet peppers are available in Caribbean groceries or on line.

• Try using one of those little fry pots to do your fritters. The fritters will bob to the top when about done and you can turn them over to finish the other side.

• Do not stand with your face over the pan as you saute the Scotch Bonnet peppers. The combination of heat and peppers will be harder on your eyes than chopping cheap onions.

• Whenever frying foods, use caution. Keep your face away from the pan and be prepared for spatters.