Saltfish and Ackee Fritters (Jamaica)

Ackee and Saltfish is the national dish of Jamaica. Ackee has a creamy texture and very mild flavour, so it doesn’t overpower the fish but adds another depth of flavour.

2 cup salted cod fish
2 cloves garlic
½ medium onion
1 tsp. thyme
1 Tbsp. culantro
1 scallion, finely chopped
¼ scotch bonnet pepper, seeds removed
1 cup all-purpose flour, unbleached
1 tsp. baking powder
½ cup ackee
¾ cup water
canola oil

Place saltfish in a bowl and cover with water, allow to soak overnight to remove the excess salt.

Place garlic, thyme, onion, pepper, culantro and scallion into food processor and pulse until finely chopped. Place seasoning mixture in a large bowl. Next, drain saltfish then use a fork to flake the codfish, then place into food processor and pulse 3 or 4 times until finely shredded. Add shredded codfish and ackee to the bowl with the seasoning and mix. Add flour and baking powder then stir to combine. Next, add water and stir to form a batter.

Place canola oil in a deep sauce pan. The oil needs to be about 3 inches deep. Heat oil over a medium fire and when the oil is hot, use a small spoon to drop spoonfuls of batter into hot oil.