saltfish fritter


Saltfish Fritters are always a treat–breakfast, lunch or dinner! My mudda used to make them as an easy weeknight dinner or a treat after church on Sundays. Saltfish fritters and some fried plantains and we were good to go…YEAH MON! My wife and I found a way to make these paleo…which they are NOT in Jamaica…but they came out delicious.  These lovely little saltfish fritters  are quick and easy to prepare and are usually made with whole wheat flour (about  1 1/2 cups and same remaining ingredients).  To make a paleo version has been a little bit of a challenge.  We had to find the right amount of gluten-free flours and ingredients to substitute for the gluten-filled nature of wheat flour.  One way we were able to do that was by adding egg.  A traditional Jamaican saltfish fritter does NOT use egg.  So if you can eat wheat, just use the measurements above.  They can be served at breakfast, lunch, dinner or snack time and make a great appetizer as a finger food.  They are cooked relatively easy and go great with fried plantain.  I hope you enjoy them as much as we do. We cook them on medium high heat so they don’t soak up much of the oil and if you are really looking for a Jamaican feast, serve them up with some fried plantain! They are good for breakfast, lunch, dinner or snack…

This is the saltfish we use (buy HERE) but you can also just sub about 1/4 cup of any meat of your choice such as ground beef, turkey, shredded chicken or pork if you want.  To see how to prepare the ‘saltfish’ see our detailed post on our saltfish and ackee page.

fritter mix

For this recipe, we used our cast iron skilletchef’s knifecutting board, and silicone spatula and brush set.

saltfish fritter
Serves: 10-12 fritters
  • ¼ lb. saltfish (soaked for 3-4 hours, flaked and drained)
  • ½ onion (minced)
  • 1 scallion (minced)
  • 1 clove garlic (minced)
  • 1 scotch bonnet pepper (minced and seeded)
  • 1 tsp. dry thyme
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¼ cup almond flour
  • 2 tbsp. coconut flour
  • 1¼ cup of water
  • 1 egg
  • coconut oil for frying
  1. Add soaked, drained and flaked saltfish into a bowl with the flour.
  2. Combine all of the ingredients into a mixing bowl until it has the consistency of a thick pancake mixture.
  3. Heat a skillet on medium high and add coconut oil
  4. Add a few scoops of the batter to the pan like thick pancakes.
  5. Fry on each side for 5 minutes on first side and 5 minutes on the opposite side or until golden brown.
  6. Finish the batter by repeating the previous steps.




Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

© Jamaican It Paleo. All content on this site is protected under copyright and posts and pages may contain affiliate links as per the terms of use. If items recommended are purchased, Jamaican It Paleo may receive a small commission. Thank you in advance for your cooperation & support!