Saltfish fritters are a popular snack across the Caribbean, but growing up in the UK I’ve been more accustomed to having them at West Indian parties. They consist of dried salted white fish (usually cod) mixed up in a batter with onion and spices. They are normally shallow fried until brown and crispy on the outside and slightly soft in the centre. The salted fish gives it a unique flavour and texture. Although they are common to many of the Caribbean islands they go by different names. In Jamaica they are known colloquially as “stamp and go”, and in Barbados they take the moniker “Bajan bakes“, whereas in Dominica they are called “accra”. It is thought that they originate as an adaptation of the Ghanaian black eyed peas fritters known as akara or accara. Whatever you call them I’m sure you’ll agree on how deliciously more-ish they are.


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Salfish Fritters Recipe

Makes: Around 20 fritters

Preparation Time: 12 hours

Cooking Time: 30 minutes


  • 360 g dried saltfish
  • 130 g plain flour
  • 1/8 tsp dried thyme
  • 1 tsp scotch bonnet pepper sauce
  • 0.5 tsp all purpose seasoning
  • 0.5 medium onion finely chopped
  • 1 spring onion stalk finely chopped
  • 120 ml water
  • 60 ml vegetable oil for shallow frying


  1. Rinse the dried saltfish under the cold water tap and place in a large bowl. Fill the bowl to the top with cold water. Cover with clingfilm and leave to soak overnight.
  2. Drain water then place the fish in a pan, fill with cold water. On a high heat bring to the boil then reduce the heat and simmer for 10 minutes.
  3. Drain the water and when cool break the fish into small chunks.
  4. In a large bowl mix together all the ingredients apart from the oil (saltfish, flour, thyme, pepper sauce, all purpose seasoning, onion, spring onion and water) to form a thick batter.
  5. Put the oil in a deep frying pan and heat over a medium heat.
  6. Use one tablespoon to scoop the batter from the bowl and another tablespoon to push the batter gently into the hot oil. Fry the fish fritters for around 5 minutes each side until golden brown.
  7. Drain well on kitchen roll before serving.


  • Serve with a sweet chilli dipping sauce.

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