Guadeloupean Salt Cod Fritters

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Crispy, golden, and flecked with herbs and fiery pepper, these Guadeloupean salt cod fritters are a beloved island street food. The batter is studded with tender flakes of desalted cod, fresh thyme, parsley, and a whisper of Scotch bonnet heat, then dropped into hot oil until puffed and crunchy.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 1 gSugar
• 18 gProtein
• 1820 mgSodium
• 320 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Cod

• 8 oz (225 g) salted cod (morue)
• Cold water, for soaking and simmering

For the Batter

• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp black pepper
• 1 small yellow onion, finely diced (about 1/2 cup)
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, finely minced (seeds removed for milder heat)
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh chives, finely snipped
• 1 large egg, beaten
• 3/4 cup (180 ml) cold water, plus more as needed

For Frying

• About 4 cups (1 L) neutral vegetable oil, such as canola

Directions

1. Place the salted cod in a large bowl and cover with cold water. Soak for 12 to 24 hours in the refrigerator, changing the water 3 to 4 times to draw out the salt. Taste a tiny flake; it should taste lightly seasoned, not briny.
2. Drain the cod and place it in a medium saucepan. Cover with fresh cold water and bring to a gentle simmer over medium heat. Cook for 15 minutes, until the cod flakes easily. Drain, cool slightly, and shred finely, checking carefully for any pin bones.
3. In a large mixing bowl, whisk together the flour, baking powder, and black pepper. Add the onion, garlic, Scotch bonnet, parsley, thyme, chives, and shredded cod; toss until everything is evenly coated in flour.
4. Pour the beaten egg and cold water over the mixture and stir with a wooden spoon just until a thick, spoonable batter forms. It should drop slowly from the spoon; add a tablespoon more water if too stiff. Let the batter rest for 10 minutes.
5. Heat the oil in a heavy pot or deep skillet to 350°F (175°C), about 2 inches deep. Line a tray with paper towels. Test the heat by dropping a small bit of batter; it should rise immediately and sizzle.
6. Using two teaspoons or a small cookie scoop, drop rounded tablespoons of batter into the hot oil, frying no more than 5 or 6 at a time so the temperature stays steady. Fry for 3 to 4 minutes, turning gently with a slotted spoon, until deeply golden and puffed.
7. Transfer the fritters to the paper towels to drain, then keep warm in a low oven while you fry the remaining batter. Sprinkle lightly with extra thyme and serve immediately with a spicy mayo or pepper sauce for dipping.

Cook’s Notes

• Truly desalt the cod, or skip the soaking and buy boneless salt cod; an oversalted fritter is inedible. Keep the batter cold and the oil hot so the fritters puff dramatically instead of soaking up grease. Wear gloves when mincing Scotch bonnet and never touch your eyes. Serve within minutes of frying for the crispiest crust; they turn soft as they sit. Leftover fritters can be reheated briefly in a 375°F oven to re-crisp.

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