Saltfish Fritters
Crispy golden fritters packed with flaked salted cod, scotch bonnet chilli, and fresh herbs. A beloved London street-food classic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •saucepan
- •mixing bowl
- •fork
- •slotted spoon
- •frying pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 340 kcal
Instructions
- 1
Place the salt cod in a saucepan and cover with cold water.
- 2
Bring to the boil on the hob, then simmer gently for 15 minutes.
- 3
Drain the fish, discard any stray bones, and flake the flesh finely with a fork.
- 4
Whisk together the plain flour and baking powder in a large mixing bowl.
- 5
Stir in the spring onions, scotch bonnet chilli, tomato, garlic, thyme, and black pepper.
- 6
Fold the flaked salt cod into the seasoned flour mixture.
- 7
Gradually pour in the cold water, stirring until a thick, dropping batter forms.
- 8
Heat the vegetable oil in a large frying pan over a medium hob heat.
- 9
Drop heaped tablespoons of batter into the hot oil, spacing them apart.
- 10
Fry for 3 to 4 minutes on each side until crisp and deep golden brown.
- 11
Transfer the fritters with a slotted spoon to a plate lined with kitchen paper to drain.
Chef's tips
Simmer the salt cod thoroughly to reduce its saltiness before mixing it into the batter. Keep the batter thick so the fritters hold their shape in the pan. Adjust the amount of scotch bonnet chilli to control the heat level.
Ingredient substitutions
- salt cod → smoked haddock or fresh white fish with a pinch of sea salt
- scotch bonnet chilli → fresh red bird's eye chilli
- vegetable oil → sunflower oil
Storage
Store cooled leftover fritters in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a preheated oven at 180°C for 8 to 10 minutes until crisp.
Common mistakes to avoid
- •Skipping the boiling step, resulting in fritters that taste excessively salty.
- •Frying in oil that is too hot, which burns the exterior while leaving the inside raw.
- •Adding too much water, causing the batter to run and absorb excess grease.
Serving suggestions
Cooked Saltfish Fritters?
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