Best Caribbean Salt Cod Fritters Recipes

CARIBBEAN SALT COD FRITTERS

Steps:

• Soak the salt cod in water overnight. Drain, rinse well, place in saucepan and cover with cold water. Bring to boil, reduce heat, cover pan and simmer for 10 minutes. Drain, rinse under cold water and, when cool enough to handle, flake fish and set aside.
• Mix flour, baking powder, spices and salt together in a bowl. Make a well in the centre and pour in egg, milk and melted butter. Mix together to make a smooth batter. Stir in onion, chilli and flaked fish and mix well. Add more or less flour/milk as needed to make a typical fritter batter --flours vary due to changes in humidity.
• Heat about 1/2 inch of oil in large deep fryingpan until hot but not smoking. Drop tablespoons of the mixture into the oil, a few at a time, spaced well apart. Fry for 3-4 minutes, turning once or twice until golden brown.
• Remove with a slotted spoon and drain on absorbent paper. Keep warm in a 200 degree oven while frying the remaining fritters. Serve hot with your choice of dipping sauce (I like seafood cocktail sauce). Number of servings really depends on how big you make the fritters.
• These fritters freeze well and can be defrosted and reheated in a 375 degree oven till just hot.

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.