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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the salted cod in a pot, cover with water, and bring to a boil. Boil for about 10–15 minutes, drain, and taste. If it is still very salty, repeat the boiling process with fresh water. Allow it to cool, then remove any bones and skin and flake the fish finely.
Combine the flour, red and green bell peppers, seasoning peppers, scallions, onion, garlic, thyme, and black pepper in a large bowl.
Add the flaked saltfish and hot sauce. Mix everything together.
Gradually add the water, mixing as you go, until you have a thick but spoonable batter. It should be loose enough to spread in the pan but thick enough to hold the fish and vegetables together.
Taste the mixture before adding salt. The saltfish and hot sauce may already provide enough seasoning. Add a small amount of salt only if necessary.
Heat about ¼ inch of oil in a heavy frying pan over medium heat.
Drop spoonfuls of batter into the hot oil and use the back of the spoon to press and spread each one flat, about ¼ inch thick.
Fry for approximately 2–3 minutes per side, or until golden brown, crisp around the edges, and cooked through.
Drain on paper towels or a wire rack and serve hot.
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The key to proper St. Lucian-style fritters is thin, flat, crispy edges with a tender, flavorful center—and absolutely no baking powder or rising agent.
Can I use fresh cod instead of salted cod?
Using fresh cod will alter the flavor significantly as salted cod is a key ingredient in traditional saltfish fritters.
How can I reduce the saltiness of the cod?
Boil the salted cod in water, taste, and if still too salty, repeat the boiling process with fresh water.
What can I substitute for Scotch bonnet?
If you can't find Scotch bonnet, you can use habanero peppers for a similar heat level.
Can I make the batter ahead of time?
It's best to make the batter fresh, but you can prepare the ingredients in advance and mix them just before frying.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying the fritters.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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