After busy days with photoshoots and farmers markets, I finally made it back into the kitchen. I have been working on some new recipes, including ones for the cookbook that I am making. Yes, you heard me. A cookbook. How cool is that!
One of the new recipes that I made is this one for Caribbean saltfish fritters. Saltfish is one of those items that I used to walk (quickly) past when in the supermarket. Until I went to Trinidad on a culinary expedition earlier this year and tried saltfish accras. I was hooked. And suddenly intrigued by this dried and salted piece of fish. In the old days drying and/or salting fish was the only widely available method of preserving fish. But why would anyone still be using this method in modern times? I never saw the point. Until those saltfish accras.
Most people let saltfish soak overnight to get rid of the excess salt. I use a quicker way and briefly soak it then boil it. Cooking it makes the flesh flaky and soft again. Once you have prepared the fish, the fritters are very quick and easy to make. Don’t be afraid to play with the herbs and spices and adjust them to your taste. The fritter on the picture is made with regular water, but you can also use soda water to make them extra light and fluffy. Serve with some lime mayo or pika mayo on the side.
- Prep Time: 1 hour 30 mins
- Cook Time: 4 mins
- Total Time: 1 hour 34 minutes
- Yield: 4
- Cuisine: Caribbean
- 250g salted cod, soaked in water for 1 hour
- 200g self-rising flour
- 250ml/1 cup cold water
- 1/2 (50g) red onion, finely diced
- 1/2 cup/40g sweet potato, grated
- 3 tablespoons cilantro, chopped
- 2 tablespoons spring onion, chopped
- 1 tablespoon parsley, chopped
- 1 clove of garlic, finely minced
- 1 Scotch Bonnet chili, finely minced
- 1/4 teaspoon ground black pepper
- Extra: vegetable oil for frying
- Cook the soaked cod in boiling water for 20 minutes, or until flaky and tender. Drain and flake the flesh.
- Heat the oil to 375F/180C. Combine the flour and water in a bowl and stir to make a thick past. Add the salt cod, onion, potato, herbs, garlic, chili and pepper. Stir to combine.
- Working in batches, drop tablespoons 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 oil and let drain on kitchen-towel. Serve immediately.