Spicy West Indian Cod Fish Fritters

Posted by Wayne Lyons on

Spicy West Indian Cod Fish Fritters are a delicious and easy-to-make dish that is perfect for any occasion. The recipe starts with rehydrating and removing excess salt from dried salted cod fish. After removing any bones and skin, the fish is flaked and shredded into small pieces and combined with a mixture of flour, baking powder, pepper, green onions, and water until a paste is formed. The resulting batter is then dropped into a hot skillet of oil and fried until golden brown and crisp. To add some extra heat and flavor, the fritters can be coated in a spicy sauce made from ketchup, Chef Waynes Soul Sauce, and soy sauce. These fritters can be served as a snack or appetizer, and are sure to be a hit with anyone who loves a little bit of spice in their food.
Spicy West Indian Cod Fish Fritters


6 ounces dried salted cod fish
cold water, to cover
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground black pepper
½ cup water
2 green onions/scallions

Spicy Sauce

1 cup of ketchup
1 tablespoon of Chef Waynes Soul Sauce
1/2 teaspoon soy sauce


Step 1

To rehydrate the cod fish and get rid of any extra salt, you can either soak it in cold water overnight or boil it twice and replace the water after the first boil. You can refer to the Cook's Note for more information.

Step 2

Take out any bones and skin from the cod fish, then break it into small pieces by flaking and shredding it with a fork. Put the shredded fish aside for later use.

Step 3

In a big bowl, sift together the flour, baking powder, and pepper. Then, pour in 1/2 cup of water or more until you get a paste-like consistency. Add in the green onions and the shredded cod fish, and mix everything together well until the ingredients are fully combined.

Step 4

Using a large, heavy skillet, heat up 1/4 inch of oil on medium heat. Once the oil is hot, drop rounded spoonfuls of the batter into the skillet. Fry each side of the fritters until they are a golden brown and crisp, which should take around 5 minutes per side. After frying, you can coat the fritters with the spicy sauce by heating the saucepan to a simmer and adding the cod cakes in, ensuring that they are thoroughly coated with the sauce. Alternatively, you can drain the fritters on paper towels and serve them hot with the sauce on the side.

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