Jamaican Saltfish and Okra Fritters
Crispy on the outside and tender on the inside, these savory fritters combine the unique flavor of saltfish with the subtle texture of okra, seasoned with Jamaican spices.
🧂 Ingredients
- 250 g Salt cod(soaked overnight and desalted)
- 200 g Okra(trimmed and finely chopped)
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1 medium Onion(finely chopped)
- 3 finely chopped Scallions
- 2 minced Garlic cloves
- 0.5 minced Scotch bonnet pepper(seeded (optional, for heat))
- 1 tbsp Thyme leaves(fresh, chopped)
- 0.5 tsp Black pepper
- approx. 0.5 cup Water(or as needed to form batter)
- for frying Vegetable oil
👨🍳 Instructions
- 1
After soaking and desalting the salt cod, flake it into small pieces. Ensure any bones or skin are removed.
- 2
In a large bowl, combine the flaked salt cod, chopped okra, chopped onion, scallions, minced garlic, minced scotch bonnet pepper (if using), chopped thyme leaves, and black pepper.
- 3
In a separate bowl, whisk together the all-purpose flour and baking powder.
- 4
Gradually add the flour mixture to the salt cod and okra mixture, stirring to combine. Add water a little at a time, mixing until you achieve a thick batter consistency that holds its shape.
- 5
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
- 6
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy.
- 7
Remove the fritters from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot.
💡 Pro Tips
- ✓Soaking the salt cod is crucial to remove excess salt. Change the water several times over 12-24 hours.
- ✓For extra crispiness, ensure the oil is at the correct temperature before frying.
- ✓If you don't have scotch bonnet, a habanero pepper can be used as a substitute, but adjust the quantity as they can vary in heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped bell peppers for extra color and flavor.
- Serve with a spicy dipping sauce or a side of escovitch sauce.