Time: Not including the overnight soaking of the fish, this recipe is pretty quick. It shouldnt take more than an hour start to finish.
1 Pound of Salt Fish. (goya’s Boned Salted Codfish works great)
1 Teaspoon of Granulated Garlic
1 Teaspoon of Smoked Paprika
1 Tablespoon of Cayenne Pepper
1 Tablesppoon of Grace Jamaican Scotch Bonnet Pepper Sauce
1 Large Shallot , Finely Diced
2 Celery Stalks, Chopped and Diced
2 Spring Onions (one for garnish)
1 Package of Shredded Hash Browns. *My Food Hack* Oil
- Soak the salt fish in water overnight, changing the water several times.
- Boil the fish for 10 minutes, drain and shred the fish using a food processor or two forks. I normally just use two forks so the fish is not too fine.
- For the potatoes, you have to let them dry out a bit, to remove the excess moisture that is in them. everything will be harder to bind and keep together when its time to fry them.
- Combine the shedded fish, potatoes, garlic, paprika, diced shallot, celery, one of the spring onions and scotch bonnet pepper sauce. I normally mix for minute before adding the eggs to start binding and forming the fritters.
- Once everything is combined, form the mixture into patties and begin to fry. About 1-2 on each side until golden brown. Since everything is pretty much cooked already it wont take long for them to finsh.
- Once all the fritters are done, plate and add your last spring onion on top for garnish and serve!