Jamaican SaltFish Fritters
Spiced Jamaican Saltfish fritters – crisp on the skin and loving the within. A taste bud sensation!
Whether you're from the Caribbean Island or making an attempt to relish one thing completely different, these Jamaican saltfish fritters would positively attractiveness to you. contemporary from the poulet and paired with sauce and you're one happy camper.
Dry salt-cured codfish is cod fish that are preserved by drying once seasoning. while not the salt, it's most frequently mentioned as fish. (A very fashionable and high-ticket dried fish employed in African cooking). In European country it's called baccala and also the Portuguese decision it bacalhau.
No matter what the name, it's dried codfish. to create this fish edible, it's necessary that you just soak the fish in water for concerning 1-3 days to urge eliminate the salt – if not you'd have wasted a rich fish. this is often not a spur of the instant fritters, unless you get your cod fish from a merchant that sells it frozen and it's been desalted for you. Jamaican saltfish fritters
Ok, i do know you're questioning why undergo all this hassle to use salt-cured codfish, can’t you simply use regular white flesh fish. Well, it's a similar as examination prosciutto to ham. Why use prosciutto once you will simply use ham. it's all concerning the flavor- nothing compares. you'll serve it with this sauce. Enjoy!
Ingredients
- 1/2 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
- 1/3 -1/2 cup milk or water
- Freshly grated pepper to taste
- Vegetable oil for frying about 3 cups
Instructions
- 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
- 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
- Whisk until ingredients have been blended. Then add milk gradually starting from about 1/3 cup until desired thickness.
- Adjust seasonings.
- You may have to do a test taste first
- 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.
- 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.
- You may drain on paper napkin to remove any excess oil
Recipe From : Immaculate Bites
