Jamaican Saltfish Fritters Recipe

Saltfish: Soaked and flaked, this provides the main protein and a salty flavor to the fritters.

All-purpose flour: Forms the base of the batter, giving structure to the fritters.

Baking powder: Helps the fritters to rise and become fluffy.

Water: Used to create the batter consistency.

Onion: Adds a sweet and savory flavor to the fritters.

Scotch bonnet pepper: Provides heat and a distinct Caribbean flavor.

Garlic: Adds a pungent and aromatic taste.

Dried thyme: Infuses the fritters with a subtle earthy flavor.

Ground black pepper: Adds a mild heat and enhances the overall flavor.

Salt: Adjust to taste, as the saltfish already contains salt.

Vegetable oil: Used for frying the fritters to a golden brown.

When preparing the saltfish, ensure it is thoroughly soaked to remove excess salt. This can be done by soaking it in water overnight and changing the water a couple of times. For a quicker method, you can boil the saltfish in water for about 20 minutes, then drain and rinse it under cold water. This will help achieve the perfect balance of flavors in your fritters.

• saltfish - Substitute with canned tuna: Canned tuna provides a similar texture and saltiness, making it a good alternative for saltfish.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can replicate the leavening effect of baking powder.

• water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the fritters.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• scotch bonnet pepper - Substitute with jalapeño pepper: Jalapeño peppers are less spicy but still provide a good amount of heat and flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor and can be used in equal amounts.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can provide the same level of heat and spice.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the saltfish fritters to cool completely at room temperature before storing. This prevents condensation, which could make them soggy.
• Place the cooled fritters in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
• For longer storage, freeze the fritters. Arrange them in a single layer on a baking sheet and freeze until solid, about 2 hours.
• Once frozen, transfer the fritters to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, place the fritters on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through.
• Avoid microwaving as it can make the fritters lose their crispy texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the saltfish fritters on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the fritters in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the saltfish fritters in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Microwave Method: Place the fritters on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through. Note that this method may not retain the crispiness as well as others.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the saltfish fritters on the toaster oven tray. Heat for about 10 minutes, flipping halfway through, until they are hot and crispy.

• Steaming Method: If you prefer a softer texture, place the fritters in a steamer basket over boiling water. Steam for about 5-7 minutes until they are heated through. This method will not retain the crispiness but will keep them moist.

• Mixing bowl: Use this to combine the flour, baking powder, and water to form the batter, and to mix in the saltfish and other ingredients.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the baking powder, thyme, and black pepper.

• Knife: Use this to finely chop the onion and scotch bonnet pepper, and to mince the garlic.

• Cutting board: Provides a safe surface for chopping the onion, pepper, and garlic.

• Frying pan: Use this to heat the vegetable oil and fry the fritters.

• Spoon: Use this to drop spoonfuls of the batter into the hot oil.

• Paper towels: Place the fritters on these after frying to drain excess oil.

• Tongs: Handy for turning the fritters in the oil and removing them once they are golden brown.

• Colander: Useful for draining the soaked saltfish before flaking it.

Soak saltfish ahead: Soak the saltfish overnight to save time on the day of cooking.

Pre-chop ingredients: Finely chop the onion, scotch bonnet pepper, and garlic in advance and store them in the fridge.

Use a food processor: Quickly mix the batter ingredients using a food processor to save time.

Heat oil while mixing: Start heating the vegetable oil while you mix the batter to streamline the process.

Batch fry: Fry multiple fritters at once to reduce overall cooking time.