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Appetizers

Saltfish Fritters (Accra)

The Quirky Foodster Team

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Ingredients

  • 250 g (9 oz) salted cod, soaked and flaked
  • 200 g (1 2/3 cups) all-purpose flour
  • 6 g (1 1/4 tsp) baking powder
  • 180 ml (3/4 cup) water
  • 1/2 (1/2) onion, finely chopped
  • 1/2 (1/2) sweet pepper, finely chopped
  • 1 (1) garlic clove, minced
  • 2 tbsp (2 tbsp) chive, chopped
  • 1/4 tsp (1/4 tsp) scotch bonnet pepper, minced (optional)
  • 750 ml (3 cups) vegetable oil (for deep frying)

Method

  1. Soak saltfish 8 hours, changing water twice; boil 10 minutes, drain and flake finely, removing bones.
  2. Whisk flour, baking powder and water into a thick batter.
  3. Fold in flaked saltfish, onion, sweet pepper, garlic, chive and scotch bonnet.
  4. Heat oil to 180°C (350°F).
  5. Drop tablespoon-sized portions of batter into the oil, frying 3–4 minutes until golden and cooked through.
  6. Remove with a slotted spoon and drain on paper towels before serving warm.

Introduction: Accra, deep-fried saltfish fritters named after the West African city of Accra, trace Grenadian cuisine's roots to the transatlantic slave trade and remain a popular snack at fetes and rum shops.

Cultural Background: Accra, deep-fried saltfish fritters named after the West African city of Accra, trace Grenadian cuisine's roots to the transatlantic slave trade and remain a popular snack at fetes and rum shops.

Tips: Test oil temperature with a small drop of batter; it should sizzle and rise immediately. Do not overcrowd the pot, or fritters will absorb excess oil and cook unevenly.

Variations: Add grated pumpkin or corn kernels to the batter for extra texture. Serve with a tamarind or mango dipping sauce.

Storage: Refrigerate cooked fritters up to 2 days in an airtight container.

Reheating: Reheat in an oven at 190°C (375°F) for 8 minutes to restore crispness; avoid microwaving.

Nutrition: Approx. 210 kcal, 9 g protein, 10 g fat, 21 g carbohydrate per serving (3 fritters).

FAQs:

Q: Can these be baked instead of fried?

A: Yes, bake at 200°C (400°F) for 15–18 minutes on an oiled tray, flipping once, though texture will be less crisp.

Q: How salty should the fish taste after soaking?

A: Mildly savoury, not sharply salty; extend soaking if needed.

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