These are Jamaican faves, (salted codfish fritters). These spicy and flavorful fritters can be had as snack, horderves, breakfast, or as a great side dish for brunch. They are staples in a Jamaican kitchen. Over the years, I have indulged in this dish repeatedly. I seem to get the urge for this salty and crispy delight on a week-end when it rains or a little cool on the outskirts.
Over the years, I’ve attempted to make the dish somewhat figure friendly. Thus, I’ve included less all-purpose flour in the batter and incorporated mainly whole-wheat flour. This time it’s no different. Moreover, I’ve made a tweak with the dish by doing a platter shape instead of the individual fritters. Maybe, pizza was on my mind.
- whole-wheat flour (3/4 cup)
- All purpose flour (1/4)
- Flaked salted codfish (1/2 cup)
- Diced onion(2 tbsp
- Diced bell pepper (tbsp) any hue
- Diced scallion(stalk)
- Salt/pepper to taste
- Garlic (for flavoring oil) (optional)
- Olive/canola oil
- Finely chopped scotch bonnet pepper(optional)
- Tap water (1/2 of a cup and add if needed)
- Extract excess sodium from codfish by rinsing with cold tap water. Then boil for approximately five minutes. And repeat the process. Do a taste test to determine the amount of sodium left.
- When cooled, flake fish and set aside.
- In a hot skillet with a drizzle of oil, add finely chopped onion, scallion, bell pepper and soften for a few minutes. Make sure to season with a pinch of salt and pepper. Add flaked codfish and scotch bonnet pepper. Set aside.
- In a bowl, add flour (2) types, a pinch of salt and pepper. Add water and make a thick batter.
- Add flaked codfish and sautéed veggies and fold in batter.
- In a skillet, add oil and flavor with a clove of garlic. Remove to prevent burning.
- Do a taste test of one fritter. Cook on low to medium heat.
- If satisfied, add the entire batter to skillet and allow it to cook thoroughly inside and out for approximately 6 to eight minutes. Flip codfish to the other side. It should be crispy on the outside and well cooked internally.
- Drain excess oil on paper towel and serve hot.
Guys, I served my codfish platter with left-over steamed cabbage after I sliced them in rectangle shapes. The dish was just as I anticipated, flaky on the outside and well cooked on the inside. It was packed with amazing flavors and spices. The tad of spice was just right for my taste buds.