Martinique Salt Cod Fritters

Be the first to rate

(No Ratings Yet)

Loading...

These crisp, golden fritters from Martinique combine flaked salt cod with fresh herbs, garlic, scallions, and a whisper of Scotch bonnet heat. A beloved appetizer across the French Caribbean, they are traditionally served piping hot with lime wedges and a cold drink at family gatherings and beachside fêtes.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 34 gCarbs
• 2 gFiber
• 3 gSugar
• 25 gProtein
• 720 mgSodium
• 490 mgPotassium
• 105 mgCalcium
• 2.4 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Salt Cod

• 1 lb (450 g) salt cod (bacalao)
• Cold water for soaking and simmering

For the Fritter Batter

• 1 1/2 cups (190 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 3/4 cup (180 ml) whole milk
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 3 scallions, thinly sliced (white and green parts)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh thyme leaves
• 1 Scotch bonnet pepper, seeded and minced

For Frying

• 3 cups (720 ml) peanut or canola oil
• 1 lime, cut into wedges, for serving

Directions

1. Rinse the salt cod under cold water, then place in a large bowl and cover with cold water. Soak in the refrigerator for 24 to 36 hours, changing the water 3 to 4 times to remove the salt.
2. Drain the soaked 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 to 20 minutes, until the cod flakes easily with a fork. Drain well, cool slightly, and flake the fish, checking carefully for any stray bones.
3. In a large mixing bowl, whisk together the flour, baking powder, and black pepper. Make a well in the center and add the eggs and milk. Whisk from the center outward until a smooth, thick batter forms.
4. Fold the flaked cod, diced onion, garlic, scallions, parsley, thyme, and minced Scotch bonnet into the batter until evenly distributed. Let the mixture rest for 10 minutes so the flour can hydrate.
5. Heat 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
6. Using two teaspoons or a small cookie scoop, drop tablespoon-sized portions of batter into the hot oil, frying no more than 4 or 5 fritters at a time to avoid crowding.
7. Fry for 3 to 4 minutes, turning once with a slotted spoon, until the fritters are deep golden brown and crisp on all sides.
8. Transfer the fritters to a paper towel–lined plate to drain. Keep them warm in a 200°F (95°C) oven while you finish frying the remaining batter.
9. Serve immediately with lime wedges for squeezing over the top and, if desired, a side of pikliz or spicy mayo for dipping.

Cook’s Notes

• Plan ahead: the 24 to 36 hour salt cod soak is essential. Rushing this step will leave your fritters too salty to enjoy.
• Always remove the seeds and white ribs from the Scotch bonnet if you want a milder heat level — the flesh alone provides gentle warmth.
• Test your oil temperature between batches, as it drops quickly when raw batter is added. A clip-on thermometer is worth the investment.
• For the crispiest fritters, avoid stirring the batter after resting; a slightly lumpy texture helps create a craggy, crunchy exterior.
• Leftover fritters reheat best in a 350°F (175°C) oven for 8 minutes — the microwave will make them soft and rubbery.

You might also like

Asian

Martinique Citrus and Allspice Poached White Fish

Asian

Martinique Chayote Gratin with Gruyère

Asian

Martinique-Style Curry Chicken

Asian

Martinique Octopus Creole Stew