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Salt Fish Fritter
Salt fish fritters
Salt fish fritters is a delicious Caribbean dish made with salted cod (salt fish), flour, and various seasonings. The salt fish is soaked to remove excess salt, then mixed with flour and other ingredients such as onions, peppers, and herbs. The mixture is then formed into patties and deep-fried until crispy and golden brown. It’s a popular and tasty dish that can be enjoyed as a snack or as part of a meal.
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Ingredients
- 1/2 lb salted cod (salt fish), soaked and flaked
- 1 cup all-purpose flour
- 1 small onion finely chopped
- 1/2 bell pepper finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh parsley chopped
- 1/2 cup water
- Oil for frying
Instructions
- In a large bowl, mix together the flaked salt fish, flour, onion, bell pepper, garlic, baking powder, black pepper, paprika, cayenne pepper, and parsley.
- Gradually add water to the mixture while stirring until a thick batter forms. The batter should be thick enough to hold its shape but not too dry.
- Heat oil in a deep skillet or pot for frying over medium-high heat.
- Using a spoon, scoop out portions of the batter and carefully drop them into the hot oil. Cook in batches to avoid overcrowding the pan.
- Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the salt fish fritters hot with your favorite dipping sauce or enjoy them on their own.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 294kcal (15%)Carbohydrates: 27g (9%)Protein: 39g (78%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 86mg (29%)Sodium: 4045mg (176%)Potassium: 950mg (27%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 924IU (18%)Vitamin C: 28mg (34%)Calcium: 139mg (14%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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