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    BLANK » Recipe Index » Caribbean Dishes

    Jamaican Saltfish Fritters (Gluten Free)

    Last Updated January 10, 2023. Published April 10, 2020 By Charla 25 Comments

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    This Jamaican saltfish recipe is made using gluten free flour, generously seasoned and lightly fried for a golden crisp coating with a soft chewy interior.

    If you have never tried a Saltfish Fritters recipe before then you are in for a treat. These bite size treats are made using gluten free flour along with a handful of ingredients. The fritters are generously seasoned and lightly fried for a golden crispy coating with a soft chewy interior. I call them the pan ultimate Caribbean appetizer.

    This Jamaican saltfish recipe is made using gluten free flour, generously seasoned and lightly fried for a golden crisp coating with a soft chewy interior.

    seven fritters on a plate

    Saltfish Fritters aka stamp and go or (flitters as my grandmother called them) is my absolute favourite Jamaican savoury appetizer, so much so, that I felt compelled to share the recipe with you all.

    The crispiest, Caribbean style fish cakes that are lightly seasoned then the batter is fried to a golden crisp.

    This recipe is every seafood lovers culinary paradise, don't be fooled by the use of gluten free flour (it's a wheat free alternative for those who can't tolerant wheat products) the results are the same as using regular flour.

    I wish I could take the full credit for this recipe, but like so many that I have on my website. This recipe was passed down from my grandmother, to my mother and now to me.

    In essence this is a family recipe, like so many Caribbean cuisines. Each Islander will make their fritters slightly different.

    For example, some add scallion, raising agents i.e baking powder, additional spices, thyme and/or sweet peppers while others don't.

    There's really no right or wrong when it comes to fritters because the results are near enough the same - crispy with a soft centre.

    You can also checkout my other fritters recipes which are Banana Fritters, Pumpkin Fritters and Crispy Oven Baked Prawn Fritters .

    My family are partial to adding the leaves from the stems of fresh thyme, we don't really add bell peppers to our fritters and scallion is included sometimes because we use a great deal of onion.

    These bitesized treats are served mostly for breakfast, lunch or as an appetizer but you are more than welcome to embrace the recipe by eating it any time of day. You can even include a dip if you wish....

    The homemade saltfish recipe

    I tweaked the recipe slightly by making it using my unrefined "saltfish method. Please feel free to check out my variation of making my own D.I.Y saltfish using a few fillets of fish and some himalayan pink salt.

    This replicates a much healthier version of the saltfish that most Caribbean people are used to consuming.

    It's free from white table salt, preservatives and overall helps to create much better control over the salt content.

    fritters on a plate

    Ingredients you will need

    ingredients for saltfish fritters

    • Gluten free flour: I like to use Bob Red mills 1 to 1 baking flour or my homemade gluten free flour blend.
    • Saltfish: See my homemade version in the recipe post above.
    • Onion: Chop the onions up, yellow ones that is!
    • Tomato: You only need one tomato to do the job.
    • Bell pepper: It is pictured as an optional vegetable to use.
    • Black pepper/Garlic: Used for seasoning and flavour.
    • Fresh thyme: I like to use fresh thyme where possible but dry works too.
    • Water: Essential for creating the batter
    • Oil: coconut or olive (both have a high smoke point) for frying.

    How to make saltfish fritters

    preparing the batter and frying the fritters

    • Place the shredded saltfish in a medium sized bowl (picture 1)
    • Mix together the onion and garlic until fully combined (picture 2)
    • Pick the leaves from the stems of the thyme and sprinkle in along with the black pepper into the saltfish. (picture 3)
    • Add the scotch bonnet (if using), tomato and fold in so all of the ingredients are evenly distributed. (picture 4-5)
    • Add the flour and then slowly mix in the water to form a smooth batter - shouldn't be too runny nor too thick. (picture 6-7)
    • Preheat a sturdy non stick frying pan on medium heat and pour in the oil (I used a total of ¼ cup for the entire batch) and spoon a small amount of the fritter mixture into the frying pan. repeat...being careful not to overcrowd the pan. (picture 8)
    • Reduce the heat to low-medium and cook each side until golden brown, carefully move the pan from side to side to distribute the oil evenly (helps the fritters cook quicker).
    • Once cooked place each fritter on some paper towel to absorb any extra oil
    • Repeat the above 3 steps with the rest of the batter.

    Frequently asked questions

    Can you make saltfish fritters using the air fryer?

    I haven't tried doing this, I don't feel the batter would hold up very well but it depends on the model of your air fryer.

    I'm Caribbean but not gluten free, will this recipe still work with regular flour?

    I understand that many Caribbean people are not partial to using gluten free flour. Yes, if you aren't wheat intolerant, use regular flour instead.

    Is it okay to use more oil if necessary?

    Yes, I try my best not to use a lot of oil because I batch cook, which takes more time but saves on oil.

    However add more if you need to. You shouldn't need cups worth of oil or what constitutes deep fat frying.

    Can you make this with a dipping sauce?

    Yes, you can. Try the following;

    • Mango Pineapple Hot Sauce
    • Scotch Bonnet Pepper Sauce

    Serving suggestions

    • Callaloo (or spinach)
    • Green banana
    • Steamed Vegetables
    • Another  type of vegetable.

    Notes and tips

    • Don't spoon too much of the batter into the frying pan. The fritters will naturally increase somewhat in volume which is why I don't use raising agents.
    • Don't pile on too much batter onto each fritter. In order for them to crisp up well they shouldn't be too dense when cooking in the pan.
    • Make sure your batter isn't too thick nor too runny. It should be a medium consistency, if it's too runny add a tablespoon more of flour. If too thick, thin it out with a splash of water.
    • The membrane of the scotch bonnet is where the heat is, how much you use it up to.
    • If you don't care for heat then leave out the scotch bonnet.
    • If you cannot get hold of scotch bonnet use a harbanero or chilli instead
    • Feel free to add scallion and bell peppers -½ if using. Add them along with the onions, just mix them in!
    • I used a total of 270g of shredded fish to make my saltfish. That's 2 cups worth in total. If you aren't using the method then use a pack of saltfish 
    • Make sure to use a non stick frying pan to eliminate using an excess amount of oil. It will take awhile for it to crisp up with the amount of oil I used but it's healthier than deep fat frying your fritters.

    hand grabbing the fritters

    More fish recipes you may like

    • Jamaican Saltfish and Callaloo
    • Spicy Sweet Shrimp and Plantain
    • Escovitch Fish
    • Mackerel and Rice
    • Ackee and Saltfish 
    • Shrimp and Cabbage
    • Jamaican Curry Shrimp
    • Jamaican Steamed Fish 

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    close up of fritters

    Jamaican Saltfish Fritters

    Delicious crispy Jamaican saltfish fritters make the perfect breakfast, lunch or appetizer - gluten free
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Jamaican
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 8 fritters
    Calories: 165kcal
    Author: Charla

    Ingredients

    • 2 cups of saltfish shredded(see post for unrefined version)(270g)
    • 1 cup of gluten free flour 140g(Bob red mills 1 to 1 flour or my homemade blend)
    • 1 small onion chopped
    • 1 small tomato chopped
    • 1 garlic clove chopped finely
    • 1 teaspoon of black pepper
    • 5 sprigs of fresh thyme or ½ tablespoon dried thyme
    • 1 cup of water 8oz/ 250ml
    • ½ bell pepper chopped (optional)
    • Olive or coconut oil for frying I used ¼ cup, non stick frying pan
    • scotch bonnet optional, I used ½ for extra heat!

    Instructions

    • Place the shredded saltfish in a medium sized bowl.
    • Mix together the onion and garlic until fully combined.
    • Pick the leaves from the stems of the thyme and sprinkle in along with the black pepper into the saltfish.
    • Add the scotch bonnet (if using), tomato and fold in so all of the ingredients are evenly distributed.
    • Add the flour and then slowly mix in the water to form a smooth batter - it shouldn't be too runny nor too thick.
    • Preheat a sturdy non stick frying pan on medium heat and pour in the oil (I used a total of ¼ cup for the entire batch) and spoon a small amount of the fritter mixture into the frying pan. repeat...being careful not to overcrowd the pan.
    • Reduce the heat to low-medium and cook each side until golden brown, carefully move the pan from side to side to distribute the oil evenly (helps the fritters cook quicker).
    • Once cooked place each fritter on some paper towel to absorb any extra oil
    • Repeat the above 3 steps with the rest of the batter.

    Notes

    • Don't spoon too much of the batter into the frying pan. The fritters will naturally increase somewhat in volume which is why I don't use raising agents.
    • Don't pile on too much batter onto each fritter. In order for them to crisp up well they shouldn't be too dense when cooking in the pan.
    • Make sure your batter isn't too thick nor too runny. It should be a medium consistency, if it's too runny add a tablespoon more of flour. If too thick, thin it out with a splash of water.
    • The membrane of the scotch bonnet is where the heat is, how much you use it up to. 
    • If you don't care for heat then leave out the scotch bonnet.
    • If you cannot get hold of scotch bonnet use a harbanero or chilli instead
    • Feel free to add scallion and bell peppers -½ if using. Add them along with the onions, just mix them in!
    • I used a total of 270g of shredded fish to make my saltfish. That's 2 cups worth in total. If you aren't using the method then use a pack of saltfish 
    • Make sure to use a non stick frying pan to eliminate using an excess amount of oil. It will take awhile for it to crisp up with the amount of oil I used but it's healthier than deep fat frying your fritters.

    Nutrition

    Calories: 165kcal | Carbohydrates: 14g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 22mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Kellie

      January 08, 2023 at 8:08 pm

      5 stars
      Good recipe! I only had fresh (frozen) cod instead of dried saltfish, so I added extra salt and seasoning to the fish. And used onion and garlic powder, dried thyme, ketchup, and scallion to replace the fresh seasonings. Taste was perfect!

      Reply
      • Charla

        January 08, 2023 at 8:23 pm

        I'm so glad to hear you enjoyed the fritters Kellie.

        Reply
    2. Bob

      December 21, 2022 at 2:40 am

      Is the fish cooked before or while you make the fritters?

      Reply
      • Charla

        December 21, 2022 at 2:24 pm

        Hi Bob, yes the salt fish is always cooked before hand, please refer to my salt fish recipe as this should clarify things for you.

        Reply
    3. Ashley

      February 25, 2022 at 7:54 pm

      5 stars
      I love you website! It's so great to have Island recipes using alternatives for dairy free and vegan sensitivities! This recipe worked out lovely today 🙂

      Many thanks and love <3

      Reply
      • Charla

        February 25, 2022 at 11:54 pm

        Welcome Ashley, I'm so glad to hear that the recipe worked out for you.

        Reply
    4. Zee

      July 04, 2021 at 10:39 am

      Hi Charla
      Loving what you do!!
      I have some pollock fillets in the freezer, do you think this recipe could work with that? I don't have any saltfish at the moment.
      Thanks

      Reply
      • Charla

        July 04, 2021 at 4:25 pm

        Hi Zee, I actually make my own saltfish from scratch using cod or pollock all the time. Here is the recipe of how to make your own using the pollock that you have to hand How to make salt fish (unrefined version)(bacalao)

        Reply
        • Zee

          July 04, 2021 at 10:19 pm

          Thanks for the tip, I'll be sure to check it out! 🙂

          Reply
    5. Joy PRINCE

      January 11, 2021 at 12:11 am

      5 stars
      HOW DO YOU GET YOUR FRITTERS TO HAVE THAT YELLOW COLOUR,?

      Reply
      • Charla

        January 11, 2021 at 12:15 am

        I fried them until they were very golden but it might also be from the lighting and my camera setting too.

        Reply
    6. Sandy

      January 04, 2021 at 1:21 am

      It was such an easy recipe to follow and my family loved it.

      Reply
      • Charla

        January 04, 2021 at 1:19 pm

        Thank you Sandy

        Reply
    7. Zafirah

      December 25, 2020 at 7:51 pm

      5 stars
      I did this fritter omg it was awesome. A must try!

      Reply
      • Charla

        December 25, 2020 at 10:10 pm

        Thank you so much for your feedback Zafirah.

        Reply
    8. May

      June 14, 2020 at 9:05 pm

      So good! I even made the saltfish from scratch. Delightful and healthy!

      Reply
      • Charla

        June 15, 2020 at 6:52 am

        Yay! That's what I like to hear.

        Reply
    9. Alisha

      May 23, 2020 at 5:23 pm

      Hey! For some reason I used the bobs 1 to 1 flour too and everything seemed fine till I added the flour. When I fried it they turned out very gooey like the flour left a gooey consistency and couldn’t eat them. I followed the exact recipe :/ any idea what could’ve happened?

      Reply
      • Charla

        May 23, 2020 at 5:26 pm

        Sorry to hear that Alisha. Did you over mix the flour? That could be the first culprit. Also, how thick were the fritters? You want them to be on the thinner side, definitely don't pile on the batter when adding it to the pan. While fritters do yield a slight gooey texture (gluten free or not) they definitely shouldn't be gooey to the point of being inedible. There should be a high ratio of saltfish to flour

        Reply
    10. Niki

      January 12, 2020 at 2:14 am

      When buying the saltfish do you soak it for a bit so it won’t be too salty?

      Reply
      • Charla

        January 12, 2020 at 6:07 pm

        The traditional method is to soak the saltfish in water overnight then rinse off the saltfish and use a fresh batch of water to boil off the excess salt.

        Reply
    11. S.A.

      December 29, 2019 at 8:47 pm

      Thank you for sharing instructions on how to make your own salted cod fish! I did not grow up with this food staple and never learned how to remove the salt without soaking away the flavor! My Caribbean husband will love these fish cakes!

      Reply
      • Charla

        December 30, 2019 at 1:36 pm

        You are welcome. I always aim to make my recipes as user friendly as possible especially for people like yourself who may not be Caribbean but want to make a recipe for whatever reason. I hope your husband enjoys the fritters!!

        Reply
    12. Tanesha Brown

      November 05, 2019 at 5:31 pm

      5 stars
      One of my favourites done to perfection

      Reply
      • Charla

        November 05, 2019 at 5:34 pm

        Glad you are a fan of fritters too Tanesha

        Reply

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