Salt fish fritters

Preparation time

Cooking time
10 to 30 mins

Makes 24 small fritters


From The Hairy Bikers: Mums Know Best


  • 125g/4½oz salt cod, or other saltfish, soaked in water overnight (water changed several times)
  • 100g/3½oz self-raising flour
  • ¼ red pepper, diced
  • ¼ green pepper, diced
  • ¼ onion, finely diced
  • ½ Scotch bonnet chilli, seeded and finely chopped (use ½ green chilli for a milder version )
  • freshly ground black pepper
  • vegetable oil, for shallow frying


  1. Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones.

  2. Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper.

  3. Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  4. Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 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 to drain on kitchen paper to remove any excess oil.

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