Nothing beats saltfish fritters for an instant feeling as though you are in the Caribbean islands. If I were to rank my top 3 carnival foods, saltfish fritters would be on top of my favourite lists followed by festivals and jerk chicken. As I previously stated on my previous blogs posts: I love Jamaican food, love Levi Roots and what better way to share my enthusiasm by sharing another offering from Levi Roots "Reggae Reggae" cook book. This cookbook is the perfect book for all those who are not that familiar with Caribbean food, and covers the basics staple meals, snacks, drinks and desserts from the Caribbean islands.
Saltfish fritters are salted cod (readily available in Asda's world foods aisle), cut and mixed in a batter, then shallow fried. They are the perfect snack if you want instant taste of the Caribbean.
Although the recipe I share is to make 6, I never make 6 at a time, I usually triple the recipe. Here is how my fritters turned out:
Ingredients serves 6
275g skinless, boneless cod fillets
275g self-raising flour
2 spring onions, finely chopped
1 scotch bonnet chilli, deseeded and chopped
600ml vegetable oil
Scrap the excess salt off the fish with a knife and then rinse in warm water. Put into a pan, bring to the boil and cook for 2-3 minutes.
Put the flour into a large bowl and add the spring onions and chilli.
Drain the salt cod and rinse again, then break the fish into small pieces and add to the flour mixture. Pour in 200ml cold water and, using a spoon, stir until the batter easily pours of the spoon, adding about 50ml more water, if needed.
Heat the oil in a large, deep frying pan, add 6 seperate spoonfuls of the mixture to the oil and cook for a further 7 minutes pale golden and crispy. Drain and serve.