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)


  1. 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.
  2. When cooled, flake fish and set aside.
  3. 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.
  4. In a bowl, add flour (2) types, a pinch of salt and pepper. Add water and make a thick batter.
    Salted codfish batter ready for frying

    Codfish batter frying in skillet
  5.  Add flaked codfish and sautéed veggies and fold in batter.
  6. In a skillet, add oil and flavor with a clove of garlic. Remove to prevent burning.
  7. Do a taste test of one fritter. Cook on low to medium heat.
  8. 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.
  9. 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.



Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.

Leave a Reply

%d bloggers like this: