Ingredients
-
plain flour
-
eggs
-
vegetable oil
-
Cariblend® Mild Jerk Spice
-
Cariblend® Seasoned Salt
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Cod Fillets
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onions
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red bell pepper
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Cariblend® Super Brine
Directions
Cariblend-Jamaican Saltfish Fritters
Fresh-brined cod in a light French batter produces a more delicate version of this Jamaican favourite.
Ingredients
- 60 g flour
- 1 egg separated
- 2 tsp vegetable oil or light olive oil
- 1/4 tsp Cariblend® Mild Jerk Spice
- 1/8 tsp Cariblend® Seasoned Salt
- 70 ml tepid water
- 100 g salted cod flakes
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped red pepper
- Vegetable oil for frying
Instructions
- Soak 100 g of skinless, boneless cod fillets or cod loin in Cariblend® Super Brine. Use the Cariblend® Super Brine to salt the cod to your liking. I find that 24 hours in the brine gives a salt intensity closest to what you get when you soak and rinse traditional dried salted cod (but much more tender and juicy). If you prefer less salt, try 8 hours (moderately salted) or 2 hours (lightly salted).
- Remove the cod from the brine, rinse thoroughly, and steam for 20-30 minutes in a steamer, or at 85°C (185°F) in a steam oven, until delicate and flaky.
- Cool, pat dry with a paper towel, and flake. Set aside.
- Sift the flour and the salt together.
- Make a well in the centre and add the oil and the egg yolk.
- Gradually add the water, mixing to a smooth batter.
- Leave to stand for at least 1 hour.
- Whisk the egg white until stiff and fold into the batter.
- Stir in the flaked cod, chopped onion and pepper.
- Drop tablespoons of the mixture into hot fat (180°C/350°F).
- Fry until golden brown on both sides.
- Drain on absorbent paper and serve hot.
Nutrition
Sodium: 591mgCalcium: 15mgVitamin C: 1mgVitamin A: 56IUSugar: 1gFiber: 1gPotassium: 132mgCholesterol: 26mgCalories: 54kcalSaturated Fat: 1gFat: 1gProtein: 6gCarbohydrates: 4gIron: 1mg
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