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Jamaican Codfish Fritters Recipe

Jamaican Codfish Fritters Recipe


This recipe below is my latest take on making Jamaican Codfish Fritters.  And by "latest take" I'm really confessing that I the last time I've made codfish fritters was a very long time ago and when I made it, it wasn't as sophisticated or delicious as when mom, aunt, or grandmother made it.  Then, my codfish fritters required only three ingredients - oil, codfish, and flour.  My mom or aunts, however, would often add scallions, onions, thyme, habanero peppers, and so on.  this reminds me that I need to call my mom for her recipe.

When I made this, I didn't really measure anything except the oil which I needed for the new and very first deep fryer.  An aside about deep fryers and frying.  I love the fact that the deep fryer I got allows me to set the right temperature, drain and filter the oil and so on.  But there's just something to be said about the dutch pot, or "dutchie" as we'd call it in Jamaica.  I don't know if it was a function of the cook, the pot, or both, but my best tastebud experiences with anything fried happened there.  Now back to the recipe and remember, I didn't measure so just estimating below:


  • 1/2 red & yellow bell peppers chopped
  • 1 white potato diced
  • 1 stalk scallion (green onion) chopped 
  • 1 - 2 stems cilantro chopped
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/4 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 jalapeno pepper chopped
  • 1/2 tsp. black pepper
  • 1/2 lb. flour 
  • 1/2 lb codfish
  • 1/2 cup water (more or less)
  • cooking oil (quantity depends on the cookware but you need at least 1 - 2 inches of oil)


Rinse and soak the codfish in water over several hours or overnight.  Change the water several times while soaking to remove excess salt.  Drain and shred codfish into small pieces.  Combine dry ingredients and codfish in a bowl.  Adjust seasonings to preference.  Add small quantities of water and mix until the consistency is pasty.  Heat oil in a saucepan to 350 degrees.  Spoon the mixture (about a tablespoon size) into the oil and fry for 3 - 4 minutes until golden brown.  Best enjoyed warm.

I'm guessing that the yield should be about 15 - 20 codfish fritters, but I didn't count as they were being eaten too quickly.  Plus it is comfort food so counting feels like cheating.  Hope you enjoy!  Let us know your thoughts.