Serves 1
Directions
- 1Place about 10 ounces of boiled and picked saltfish into a bowl.
- 2Add green onions to the bowl.
- 3Add a plum tomato (without seeds) to the bowl.
- 4Add fresh thyme leaves to the bowl.
- 5Add a scotch bonnet pepper (without seeds) to the bowl.
- 6Combine all the ingredients in the bowl.
- 7Add 2 cups of flour to the mixture.
- 8Add 2 teaspoons of baking powder to the mixture.
- 9Add 1 teaspoon of black pepper to the mixture.
- 10Add 1 teaspoon of dry jerk seasoning to the mixture (or Maggi All Purpose seasoning if dry jerk seasoning is unavailable).
- 11Stir the dry ingredients with the saltfish and vegetables.
- 12Add 3/4 cup of water to the mixture and mix until the batter is very stiff.
- 13Heat oil in a frying pan until very hot.
- 14Use a cookie scoop to drop spoonfuls of the batter into the hot oil.
- 15Fry the fritters until they are golden brown.
- 16Remove the fritters from the oil with a slotted spoon and drain them on a wire rack.
- 17Serve the saltfish fritters with melted pepper jelly.
Ingredients
- 10 ounces saltfish
- 2 tbsps green onions
- 1 plum tomato
- 2 tbsps fresh thyme leaves
- 1 scotch bonnet pepper
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon black pepper
- 1 teaspoon dry jerk seasoning
- 0.75 cup water
- oil
- pepper jelly
Equipment
bowlspatulafrying pancookie scoopslotted spoonwire rack
Tips
- Finely dice all ingredients.
- Make sure the oil is very hot before dropping the fritters.
- Drain the fritters on a wire rack to keep them crispy and prevent sogginess.
- The key to making the best saltfish fritters is to season the batter very well.
- If you don't have dry jerk seasoning, you can use Maggi All Purpose seasoning.
- You can get creative with these and add shrimp or lobster instead of saltfish.
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