Codfish fritters are enjoyed throughout the African Diaspora and goes by many names such as: “known in Jamaica as Codfish fritters, Saltfish fritters, Stamp and Go” and elsewhere as Bacai, Bacalaitos, Bolinhos de bacalhau. Codfish fritters are enjoyed throughout the Caribbean as a breakfast or late afternoon snack. They come in various sizes from small bite size appetizers to large circular disc the size of a small plate. The small version make awesome appetizers topped with Scotch Bonnet Sauces for a delicious snack that will sure to wow your guest. Try our quick reliable recipe below.
Prep time: 20 Minutes
Cook time: 10 Minutes
• 2 cup(s) all purpose flour
• 1 ¼ tsp salt
• 1 tbsp baking powder
• 8 ounce(s) codfish, soaked, de-boned
• 1/2 medium onion, chopped
• 1 stalk(s) scallion, chopped
• 1 cup(s) water
• 1 tsp Scotch Bonnet Grill Hot Pepper sauce (optional)
• 1/2 cup Vegetable Oil
Fritters method
Note: Codfish may be soaked overnight or boiled for 30 minutes and drain of salt water.
1. In a large bowl, add the flour, baking powder, salt and whisk all dry ingredients together
2. Next add the codfish, chopped onion, scallion and Scotch Bonnet Grill Hot Pepper sauce. Mix well.
3. Gradually mix in water to get the batter to a thick consistency.
4. In a large skillet heat vegetable oil to medium heat, drop a tablespoon of batter into hot oil and fry until brown on one side, turn and press flat with the back of your spoon and continue frying until done.
5. Drain well over pot and finish draining on paper towel. Serve hot topped with Either Scotch Bonnet Grill sauces:
“Sweet Jerk Sauce, Sweet Chili Jerk Sauce, Hot Pepper sauce”