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Codfish Fritters

Crispy on the outside and tender inside, these savory fritters are packed with flaked salt cod, herbs, and a kick of pepper.

35 minMediumServes 4260 cal/serving

CaribbeanAppetizerStovetopPescatarianHalal-friendlyDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

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Ingredients

  • 1/2 lb salted codfish, flaked
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3 stalks scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 pepper Scotch bonnet pepper, finely chopped
  • 1 tsp fresh thyme leaves, chopped
  • 3/4 cup cold water
  • 1/2 cup vegetable oil

Instructions

  1. 1

    Boil 1/2 lb salted codfish in water for 15 minutes to reduce salt, then drain thoroughly.

  2. 2

    In a large bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.

  3. 3

    Stir in 3 stalks thinly sliced scallions, 2 minced garlic cloves, 1/2 pepper finely chopped Scotch bonnet pepper, 1 tsp chopped fresh thyme leaves, and 1/2 lb flaked salted codfish.

  4. 4

    Gradually add 3/4 cup cold water while stirring to form a thick batter.

  5. 5

    Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat.

  6. 6

    Drop spoonfuls of batter into the hot oil and fry for 3 to 4 minutes per side until golden brown and cooked to an internal temperature of 145F.

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Questions

How long does Codfish Fritters take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is step 1 (15 minutes): "Boil 1/2 lb salted codfish in water for 15 minutes to reduce salt, then drain thoroughly."

What internal temperature should Codfish Fritters reach?

For Codfish Fritters, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of Scotch bonnet in Codfish Fritters?

The entry for Codfish Fritters calls for 1/2 pepper Scotch bonnet pepper, finely chopped. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Codfish Fritters?

Yes, it is properly hot. The heat in Codfish Fritters comes from 1/2 pepper Scotch bonnet pepper, finely chopped. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Codfish Fritters?

Refrigerate what is left of Codfish Fritters within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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