Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanBreakfast
Recipe Story
origins & traditionsThese traditional Caribbean codfish fritters bring together the beloved flavors of salt cod with a medley of fresh herbs, peppers, and spices. The fritters are light yet satisfying, with a golden exterior that gives way to a fluffy, flavorful interior packed with tender pieces of codfish. The accompanying Creole sauce adds a zesty, slightly spicy kick that complements the fritters perfectly. This dish is a staple across the Caribbean islands, often enjoyed as a hearty breakfast or satisfying snack. The combination of textures and flavors makes these fritters irresistible, whether served fresh from the pan or at room temperature. The technique of soaking and flaking the salt cod ensures the perfect balance of saltiness while maintaining the fish's delicate texture throughout the frying process.
Instructions
step by step0/13 done
Place the salt cod in a large bowl and cover with cold water. Soak for 4-6 hours or overnight, changing the water 2-3 times to remove excess salt.
Drain the cod and place in a saucepan. Cover with fresh water and bring to a boil. Reduce heat and simmer for 15 minutes until tender.
Drain the cod and let cool. Remove any bones and skin, then flake the fish into small pieces using your fingers or a fork.
In a large mixing bowl, combine flour, baking powder, black pepper, cayenne pepper, paprika, and thyme.
Finely dice the bell peppers, onions, and remove seeds from the Scotch bonnet pepper before mincing. Mince the garlic cloves.
Add the flaked cod, diced vegetables, minced garlic, and chopped parsley to the dry ingredients.
In a separate bowl, beat the eggs with milk. Pour the egg mixture into the flour and cod mixture, stirring until just combined. The batter should be thick but pourable.
For the Creole sauce: In a small bowl, combine mayonnaise, ketchup, hot sauce, lime juice, minced garlic, paprika, and a pinch of salt. Whisk until smooth and refrigerate until serving.
Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). The oil should be about 2 inches deep.
Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding.
Fry for 3-4 minutes per side until golden brown and cooked through. Use a slotted spoon to turn them halfway through cooking.
Remove fritters and drain on paper towels. Season with a light sprinkle of salt while still hot.
Serve immediately with Creole dipping sauce on the side, garnished with lime wedges and fresh parsley.
Codfish Fritters with Creole Dipping Sauce
4.5 (37)
Golden, crispy fritters made with flaky codfish, aromatic herbs, and fiery Scotch bonnet peppers, served alongside a tangy Creole sauce perfect for dipping.
medium
45 min
4 servings
Ingredients
0 of 18 checked
Fritters
- 400 grams tuna, salt cod, soaked and flaked
- 1 1/2 cups flour, sifted
- 2 pieces eggs, beaten
- 1/2 cups milk
- 1 pieces bell-peppers, finely diced
- 1 pieces onions, finely diced
- 3 cloves garlic, minced
- 3 tablespoons parsley, chopped
- 1/2 teaspoons black-pepper
- 1/4 teaspoons cayenne
- 1 teaspoons paprika
- 1 teaspoons thyme, dried
- 4 cups vegetable-oil, for frying
Creole Sauce
- 1/2 cups mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons hot-sauce
- 1 pieces lime, juiced
Seasoning
- 1/2 teaspoons salt, to taste
Chef Tips
expert advice•For best results, make sure your oil temperature stays consistent throughout frying.
•If the fritters brown too quickly, reduce the heat slightly.
•The salt cod can be prepared the night before to save time.
•If you prefer a milder heat level, substitute the Scotch bonnet pepper with a milder variety or reduce the amount of hot sauce in the dipping sauce.
•These fritters can also be made slightly smaller for appetizer-sized portions.
•For a variation, add finely chopped celery or a pinch of nutmeg to the batter.
•The fritters are best enjoyed fresh but can be reheated successfully.
•If salt cod is unavailable, you can use fresh cod and add salt to taste, though the traditional version uses salt cod for its unique texture and flavor.
