Whether you are from the Caribbean Islands or trying to enjoy something different, these Jamaican saltfish fritters will definitely appeal to you. A popular Jamaican appetizer. Saltcod can be prepared the day before for a quicker cook time. These are so good served with DivineKuizine remoulade sauce.
Ingredients:
6 ounces dried salt cod fish cold water, to cover
1 cup water
1 package Divinekuizine Apple Fritter Mix
1 teaspoon Ohio Rios Combo Seasoning
1 teaspoon smoke paprika
1 teaspoon of Tony's Cajun Seasoning
1/4 yellow onion, chopped
3 green onions, roughly chopped
1/4 red, green pepper , roughly chopped
1/2 orange pepper , roughly chopped
1/2 Jalapeno pepper, roughly chopped
1 scotch bonnet, pepper
2 swigs dried thyme
garlic cloves, minced
handful fresh parsley
2 roma tomato
Directions:
Soak the cod in cold , water overnight to rehydrate it and remove excess salt. Remove any bones & skin. Flake and shred the fish into small pieces and set aside.
In a blender , Add yellow onions,green onions, red, green, 1/4 orange pepper, jalapeno pepper, dried thyme, scotch bonnet pepper and garlic. Add cold water and blend.
Combine the dry ingredients, DivineKuizine apple fritter mix, salted shredded fish, smoked paprika, Ohio Rios Combo Seasoning and Tony's Cajun Seasoning .Then add water mixture, tomato, orange pepper and parsley. Stir gradually starting from about 1/3 cup until desired thickness.
Whisk until ingredients have been blended. Note: Adjust seasonings. if need to
You may have to do a test taste first.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a
1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees.
Carefully place spoonfuls of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside.
You may drain on paper napkin to remove any excess oil. Dip or Drizzle with DivineKuizine remouldae.
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