In Guadeloupe, the saltfish fritters are part of the culinary heritage. You can serve them either as appetizers or as a starter with a salad. This dish may be prepared with other fish, or shrimp as well as vegetables.
For around 30 saltfish fritters
- 500g saltfish
- 1 bay leaf
- 4 spring onions, finely chopped
- 2 springs parsley, finely chopped
- 1 onion, chopped
- 150g plain flour
- 1 cup of milk
- 2 eggs
- ½ teaspoon minced hot pepper (optional)
- 1 teaspoon baking powder
- Vegetable oil for frying (about 3 cups)
Saltfish may be soaked in plenty of cold water overnight or if you want to use it straight away, I recommend you to boil it at least twice.
– Cover the salt fish in cold water, add the bay leaf and bring to a simmer. Turn the heat to low and poach gently for a couple of minutes. The fish should be just cooked.
– Remove the fish. When cool enough to handle, remove any bones and skin and flake the fish.
– In a large bowl place the flour and the baking powder
– Gradually add the milk to make a smooth batter, then eggs.
– In a fried pan, put the flaked saltfish, chopped spring onions, chopped spring parsley, the minced onion and the hot pepper
– When cool down add the saltfish to the batter. Batter should be thick and of a dropping consistency
– Now that the batter is ready, it’s time to heat the vegetable oil in a saucepan on a medium/high heat.
– Drop batter by full teaspoons into hot oil and fry until brown on one side, turn and continue frying until done.
– Drain on absorbent paper towel. Serve hot