Salt Fish Fritters

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

Heat Scale
Submit Recipe
Serves: 4-5
  • ½ pound boneless salted cod fish or use any white fish
  • 2 teaspoons baking powder
  • 1 cup all purpose flour
  • 1 teaspoon granulated garlic
  • ½ teaspoon smoked paprika
  • ½ teaspoon sugar
  • ½ medium onion finely diced
  • ½ teaspoon minced scotch bonnet pepper (replace with hot sauce)
  • 3-tablespoon parsley minced
  • 1 teaspoon fresh thyme minced
  • 2 tablespoons minced bell pepper
  • 1 large egg
  • ⅓ -1/2 cup milk or water
  • Freshly grated pepper to taste
  • Vegetable oil for frying (about 3 cups)
  1. Soak salt fish in water overnight or several days (water changed several times). Drain and shred fish using a food processor to achieve a really fine shred. If not finely shred by hands
  2. Combine the dry ingredients, flour baking powder, smoked paprika, granulated garlic and sugar. Stir for about a minute then add onions, salted shredded fish, thyme, and red bell pepper, scotch bonnet parsley and egg
  3. Whisk until ingredients have been blended. Then add milk gradually starting from about ⅓ cup until desired thickness.
  4. Adjust seasonings.
  5. You may have to do a test taste first
  6. Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees.
  7. Carefully place spoonfuls of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside.
  8. You may drain on paper napkin to remove any excess oil