Saltfish Fritter Balls w/ Scotch Bonnet Jam

Crispy Caribbean bites with a spicy-sweet twist

Saltfish fritters are a Caribbean classic — but we’re giving them a little twist by rolling them into bite-sized balls and serving them with a fiery Scotch Bonnet Jam for that sweet-heat finish. These little golden beauties are perfect as a snack, starter, or party food, and you can deep fry or air fry them depending on your vibe. Crispy, herby, salty, spicy — they hit every note!

Ingredients

For the Saltfish Fritter Balls:

  • 300g salted cod (soaked, boiled, and flaked)

  • 1 small onion, finely diced

  • 2 garlic cloves, minced

  • ½ scotch bonnet pepper, finely chopped (remove seeds for less heat)

  • ½ red, green, and yellow bell pepper, finely diced

  • ½ tsp black pepper

  • ½ tsp all-purpose seasoning

  • ½ tsp garlic powder

  • 150g plain flour (approx. 1 cup)

  • 1½ tsp baking powder

  • Approx. 150ml water (add slowly until thick batter forms)

  • Oil (for deep frying or brushing for air fryer)

Method:

Prepare the Saltfish

  1. Soak saltfish in cold water overnight or boil for 20–25 minutes, changing water once.

  2. Flake into small pieces and set aside.

 Make the Batter

  1. In a large bowl, mix flaked saltfish, onion, garlic, scotch bonnet, bell peppers, and seasonings.

  2. Add flour and baking powder, then slowly mix in water until you get a thick, sticky batter you can scoop or roll into small balls.

:Shape and Cook

To Deep Fry:

  • Heat oil in a deep pot (170–180°C).

  • Use a spoon or hands to roll the mixture into small balls.

  • Fry in batches until golden brown (approx. 4–5 minutes), then drain on paper towel.

To Air Fry:

  • Lightly brush or spray fritter balls with oil.

  • Air fry at 200°C for 12–15 minutes, turning halfway, until crisp and golden.

Scotch Bonnet Jam

Ingredients:

  • 1 scotch bonnet, finely diced

  • 2 tbsp. chilli jam

  • ½ cup sugar

  • ¼ cup water

  • Juice of ½ lime

  • Pinch of salt

Method:

  1. In a saucepan, combine all ingredients and simmer for 8–10 minutes until thick and syrupy.

  2. Let cool. It thickens more as it sets

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