If you unaware of salt fish it's a dried and salted fish, usually cod from the North Atlantic. Saltfish is synonymous with Caribbean cuisine & is mostly used in the dish Ackee & Saltfish.
I must admit this was a hard recipe for me to right as its a recipe past down from my grandparents with a few minor adjustments, mainly the finished shape which is achieved from deep frying rather than shallow frying. I never weigh my ingredients for fritters, its all done by eye, similar to when making a pancake batter, you just know when you have the right consistency.
- 300g Dried Boneless Saltfish
- 200g Self Raising Flour
- 1 Onion (Finely Sliced)
- 1 Scotch Bonnet (Finely Chopped) Add More If You Like The Heat
- Freshly Ground Black Pepper
- Vegetable Oil For Deep Frying
- 1 Lemon (For Serving)
- Freshly Chopped Coriander (For Serving)
Tip: Some people like to soak the sailfish in water overnight to reduce the amount of salt. This is an optional step, as I don't normally pre soak my fish. The following day once, soaked drain the water and continue with step 1 of the method.
Cook the cod in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh.
Tip the flour into a bowl and stir in enough cold water to make a batter about 250ml. Your'e looking for an American style pancake consistency. Stir in the salt cod, onions, scotch bonnet pepper and season well with freshly ground black pepper.
Heat 3.5cm vegetable oil in a deep heavy-based saucepan pan until a breadcrumb sizzles and turns brown when dropped into it.
Carefully place spoonfuls of the batter into the hot oil and fry for 3-4 minutes, or until the fritters are crisp and golden-brown. Remove from the pan with a slotted spoon and place in a warm oven as you continue to fry the rest of the mixture.
Place on a large platter/ plate with the lemon & coriander and enjoy.