Jamaican Saltfish Fritters With Ginger & Hibiscus

Taking simple and delicious homestyle Jamaican saltfish fritters to another level. The addition of steeped Jamaican hibiscus leaves, lime leaves with diced ginger added texture, depth and a slight chewiness. The ginger brought out the natural flavor of the hibiscus to the forefront. This can be eaten for breakfast (typically) lunch, dinner or just because.

Course Appetizer, Breakfast, dinner, Lunch, Side Dish, small plate, Snack

Cuisine caribbean, Jamaican

Keyword ackee and salt fish, baked fish, cured fish, island food, saltfish

Prep Time 15

Cook Time 40

Pre-soaking and resting 12 30

Total Time 13 25

Servings People

Calories 214kcal

Author Dr. Wendy Dearborne

Ingredients

6-9 oz saltfish prepared
1-2 large scotch bonnet or habanero peppers deseeded and finely minced
1/4 red bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1-2 green onions finely chopped
3 tsp ginger finely minced
3 large kaffir lime leaves cut int micro thin julienned strips with the hard stem removed or the zest of a lime or bitter orange
1- 1.5 tsp baking powder
1 tsp smoked paprika
1 tsp dried thyme
1/16 tsp ground pimento
1/2 medium onion finely chopped
1 tbsp garlic finely minced
1/4 cup dried hibiscus leaves prepared
1.5 cups all purpose flour
1/2 - 1 tsp salt
Cooking oil

Instructions

Preparing the salted fish

Pre-soak the saltfish for 24 hours changing the water as many times as you can; or overnight.
The next day, in a large pot boil the salt fish for 10-20 minutes. You’ll know when the fish is ready because it won’t taste salty. You may have to boil it a couple of times to remove saltiness. How many times will depend on the brand, the type and amount of salt used to cure the fish.
Drain the boiled saltfish and discard the water. Allow it to cool and then pull the fish apart creating flakes. While doing this remove all bones and any fish skin. Set aside.

Preparing the hibiscus

Rinse hibiscus under cold running water. Then add to a pot with enough water to cover the leaves as they expand. Bring to a hard boil for 1-2 minutes. Then simmer for 30 minutes. Remove from heat and allow to steep for another 30 minutes. Strain and reserve the liquid and use it to make hot or cold tea.
With a sharp knife remove the hard bulb at the base of the hibiscus leaves. Cut the leaves into long lengthwise strands. Set aside. Note this can cause discoloration.

Preparing the batter

In a large bowl add baking powder, flour and all the dried herbs and spices. Add salt as desired. Dry whisk.
Add prepared salt fish, all the peppers, onions, ginger, kaffir lime leaves and garlic. Mix well to coat everything with seasoned flour.
Add enough cool water to make a “spoon dropping” consistency batter.
Cover and let the batter rest in the refrigerator for 30 minutes.
Right before cooking mix in the hibiscus strands.

Cooking the fritters

Over medium heat, add 2-3 tbsp of oil to a pan. When the oil is hot, using a spoon drop the batter into the pan. Use the same spoon to flatten the mixture out a little bit. Fry on medium heat until golden, approximately 3-5 minutes. Flip and cook the other side.
Remove from the pan and drain on absorbent paper.
Garnish and serve. Eat as is or serve with your favorite dipping sauce.

Notes

Cooking Your Salted Fish

If possible pre-soak your salted fish for 24 hours changing the water frequently.

If you don’t pre-soak the salt fish, rinse away as much of the salt on the exterior as possible, and then boil 15-20 minutes. Change the water and repeat the boiling process 1-2 more times. You’ll know when the fish is ready because it won’t be salty.

Do not over crowd the pan, this will cause the temperature of the oil to drop dramatically and make your fritter greasy

Nutrition