Salt cod fritters with burnt mango and pineapple salsa bring together crisp, golden Caribbean salt fish fritters and smoky-sweet tropical fruit. Each bite moves from savoury and gently spiced to juicy, charred freshness.
Prep:Less than 30 mins
Cook:10 to 30 mins
Serves:Serves 4
Dietary:Dairy-free, Egg-free, Nut-free, Pregnancy-friendly
By Matt TebbuttFrom Saturday Kitchen Recipes
This salt cod fritters recipe sits at a balanced Nutri-Score C. The fritters provide protein from salt cod and fibre from vegetables, while deep frying and added flour raise fat and energy levels. Estimated per serving: 420 kcal, fat 18g, saturates 3g, carbs 38g, sugars 14g, fibre 5g, protein 24g.
Equipment
Ingredients
For the fritters
- 400g salt cod
- Enough vegetable oil for deep frying
- 1 onion, chopped
- 4 spring onions, chopped
- 4 garlic cloves, chopped
- ½ red pepper, chopped
- ½ yellow pepper, chopped
- ½ Scotch bonnet chilli, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp flatleaf parsley, chopped
- 1 tsp baking powder
- 100g plain flour
- Freshly ground black pepper, to taste
For the burnt mango and pineapple salsa
- 1 fresh mango, peeled and sliced
- ½ fresh pineapple, peeled and sliced
- 1 banana shallot, finely chopped
- 1 slice Scotch bonnet chilli
- 1 tbsp fresh coriander, chopped
- 1 garlic clove, crushed
- Juice of 2 limes
- ½ tsp cider vinegar
- Salt, to taste
Customise
- Swap salt cod for soaked salt pollock if needed.
- Replace Scotch bonnet chilli with red chilli for gentler heat.
- Use gluten-free plain flour to suit dietary needs.
Method
Prepare the salt cod – 15 minutes (can be done ahead)
- Desalt the fish gently. Place the salt cod in a large saucepan, cover with cold water, bring to the boil, and cook for five minutes. Drain and repeat once. Taste and repeat again only if needed. Let it cool, then remove skin and bones. Flake into a large bowl.
Build the fritter batter – 10 minutes
- Blend the vegetables. Add onion, spring onions, garlic, peppers, and Scotch bonnet to a food processor. Pulse until finely chopped but still lively with texture.
- Mix everything together. Tip the vegetable mix into the bowl with the fish. Add herbs, baking powder, flour, and black pepper. Stir well, adding a little water until the mixture loosens slightly but still holds.
Fry the fritters – 10 minutes
- Heat the oil. Bring your deep fryer or pan to 180°C. Carefully drop in heaped tablespoons of batter. Fry in batches for two to three minutes until golden, crisp, and cooked through. Drain on kitchen paper.
Make the salsa – 10 minutes (overlaps with frying)
- Char the fruit. Heat a dry frying pan until very hot. Add mango and pineapple slices and let them scorch until blackened all over. This adds smoky sweetness.
- Finish the salsa. Chop the fruit into small pieces. Mix with shallot, chilli, coriander, garlic, lime juice, vinegar, and salt.
- Serve with joy. Spoon the burnt mango and pineapple salsa generously over the hot salt cod fritters.
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