Salt Fish Fritters

Name: Salt Fish Fritters
Prep time: 1 h 5 min
Total time: 1 h 5 min
Yield: Makes about 24
Cuisine: Jamaica
Ingredients: 175 g/¾ cup plain flour; about 60 ml/¼ cup oil, for shallow-frying; 1 tsp baking powder; 1 egg, beaten; ½ scotch bonnet pepper, de-seeded and chopped finely, or a few dashes of hot pepper sauce; 1 large plum tomato, de-seeded and chopped finely; 60 ml/¼ cup water; 3 spring onions, chopped, use white and green parts; 225 g/8 oz salt fish, prepared and flaked, or canned bacalao, drained thoroughly; 2 garlic cloves, finely chopped

Preparation info

Makes about
24

Difficulty
Easy
Ready in
1 hr 5

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

These bite-sized fritters - known as ‘stamp and go’, ‘ackra’ or affectionately as ‘flittas’ in Jamaica - are very similar to ‘bacalaitos’ from Puerto Rico but are much smaller.

Ingredients

225 g/8 oz salt fish, prepared and flaked, or canned bacalao, drained thoroughly
3

Americas
Jamaica
Starter
Pescatarian
Puerto Rico
Caribbean

Method

Mix the prepared salt fish with the rest of the finely chopped seasonings. Mix the baking powder with the flour and then add the salt fish mixture and mix together evenly. Stir in the beaten egg.
Little by little, add the milk or cold water until you have a lumpy batter.
Heat the oil in a large heavy-bottomed skillet and add the annatto to colour it,