• savorbysam

Saltfish Fritters and Pineapple Slaw

It's been awhile since I've put my recipes up on the web, but I am spending a lot more time at home now (we all are!) so I'm resurrecting the blog with all new recipes. I went on Instagram live this afternoon with a friend of mine, Michelle- The Brunchinista, and we made these quick yet delicious fritters. The pineapple slaw gives these somewhat spicy and deliciously salty fritters and wonderful balance. This bright and easy dish pairs well with a tall rum punch.



Pineapple Slaw


4 cups shredded green cabbage

2 cups diced pineapple (fresh or canned)

1 cup sliced red onion

1/2 cup loosely packed cilantro leaves or fresh oregano

2 Tablespoons minced jalapeño 

1 red Fresno chile, very thinly sliced

1 teaspoon lime zest, plus juice from 1-2 limes

juice from 1 half lemon

1 teaspoon honey

1/2 teaspoon table salt

1/4 teaspoon black pepper


1. Toss together green cabbage, pineapple, red onion, cilantro, jalapeño, and Fresno chile in a large bowl.

2. Whisk together zest, lime juice, lemon juice, honey, salt, and pepper in a small bowl.

3. Add vinaigrette to cabbage mixture; toss to coat. Let stand 10 minutes; toss again, and serve.

Saltfish Fritters


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

3 tablespoon parsley minced

1 teaspoon fresh thyme minced

2 Tablespoons minced bell pepper (any color)

1 large egg

1/3 -1/2 cup water

salt and pepper to taste

2-3 cups vegetable oil for frying


1. Boil salt fish several times in water (water changed each time). Drain and shred fish using a food processor to achieve a really fine shred. If not, finely flake by hands

2. Combine the dry ingredients, flour baking powder, smoked paprika, granulated garlic and sugar. Stir for about a minute then add onions, shredded fish, thyme, and red bell pepper, scotch bonnet, parsley and egg

3. Stir until ingredients have been blended. Then add water gradually starting from about 1/3 cup until desired thickness.

4. Heat oil to 350 degrees in a cast-iron 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.

5. 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 on a plate lined with paper towel.

6. Gently salt as you take fritters out of oil and serve.

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