Saltfish Fritters

Blogging today proved to be a real challenge.   My son decided he needed his mommy every waking moment of the day.   Whenever I was approximately 10 feet away he would sound the alarm.   On a normal day he’s contented to know that I’m in the same room, and that he can hear or see me, but today was different.   And I obliged.   Whatever the reason was, I had to put cooking on the back burner and tend to my son.    I waited until he had turned in for the night to get down to business.   Things have a way of working itself out, because these ended up being a great late night snack.

Stamp and Go, Accra, Bacalaitos and Pastéis de Bacalhau are the many aliases of Saltfish fritters.   In Spain and Portugal these are made with potatoes while in the Caribbean we skip the potatoes and use flour and water to form a batter.   Whether it’s made with or without potatoes, eggs or flour, the main ingredient remains the same.    Spoonfuls of batter laden with cod fish are fried into crispy nuggets of perfection.    Serve these with pepper sauce or a garlic aioli and watch them disappear right before your eyes.  I drizzled a bit of Sriracha over mine and it was divine! 


Saltfish Fritters

8 oz salted Cod fish, soaked overnight

2 cloves garlic

½ medium onion

1 tsp thyme

1 tbsp parsley

1 scallion, finely chopped

1 wiri wiri pepper, seeds removed

1 cup all purpose flour

1 tsp baking powder

1 cup water

Canola oil

Place saltfish in a bowl and cover with water.  Allow to sit overnight in the water to remove the excess salt.

Place garlic, thyme, onion, pepper, parsley and scallion into food processor and pulse until finely chopped.   Place seasoning mixture in a large bowl.  Drain the water from the Codfish.  Next, flake the codfish, then place into food processor and pulse 3 or 4 times until finely shredded.   Add shredded codfish to the bowl with the seasoning and mix.   Add flour and baking powder then stir to combine.  Next, add water and stir to form a batter.

Place canola oil in a deep sauce pan.  The oil needs to be about 3 inches deep.   Heat oil over a medium fire.  When the oil is hot, use a small spoon to drop spoonfuls of batter into hot oil.   Fry until golden brown, flipping once.   Place on a plate covered with paper towel to drain.  Serve warm.



  1. Rehana
    April 27, 2012 / 11:09 am

    These look delicious! We call them fish cakes in Barbados, and I can never get enough. Thanks for posting!

  2. April 28, 2012 / 11:21 pm

    Makes us miss home! We cannot get salted cod in Dubai so we have to wait until someone travels. Never thought of using a food processor for the seasoning. This is a nice spin on the traditional method.

  3. April 30, 2012 / 6:46 am

    Mmmm!!! I pinned this!!

    Hi! Stopping by from MBC. Great blog!
    Have a nice day!

  4. April 30, 2012 / 7:39 am

    These look delicious Jehan! To this day I haven’t had salt fish fritters. My dad makes eggplant accra (fritters). You must have a great lighting set up cuz these pics are awesome!

  5. April 30, 2012 / 9:57 am

    ooh wee! I grew up eating these a lot! and cabbage ones, too. So good. I haven’t made them in a while but You’ve just inspired me! And, I hope the boy has settled being away more than 10 feet from you! 🙂 how cute.

  6. JehanP
    April 30, 2012 / 10:19 am

    Thanks for visiting Veronica!
    Minty, you should give it a try, it’s a really good snack! I haven’t had eggplant accras but I’m a huge fan of eggplant so I will have to give it a try one day.
    Bren, I’m glad to have inspired you and yes he’s finally a bit independent again.

  7. April 30, 2012 / 12:14 pm

    Oh, I remember the day when those little ones were put down for the night and I felt so FREE! Those little fried fish nuggets looks so crispy and delicious. I love fried fish, shrimp, oysters, etc.

  8. Mellie
    March 10, 2014 / 2:47 pm

    Finally I found a recipe that looks and sound good.I have tried some of ur recipes n girl u can cook(jehan can cook) haha:-). I wil let u know how my Accra turn out.