Salt cod fritters with burnt mango and pineapple salsa
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Salt fish fritters are a popular snack or breakfast dish in the Caribbean. The spicy fruit salsa also celebrates the flavours of the Caribbean.
Ingredients
For the fritters
- 400g/14oz salt cod
- vegetable oil, for deep frying
- 1 onion, chopped
- 4 spring onions, chopped
- 4 garlic cloves, chopped
- ½ red pepper, chopped
- ½ yellow pepper, chopped
- ½ Scotch bonnet chilli, chopped
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh flatleaf parsley
- 1 tsp baking powder
- 100g/3½oz plain flour
- freshly ground black pepper
For the salsa
- 1 fresh mango, peeled, stone removed and sliced
- ½ fresh pineapple, peeled, cored and sliced
- 1 banana shallot, peeled and finely chopped
- 1 slice Scotch bonnet chilli
- 1 tbsp chopped fresh coriander
- 1 garlic clove, crushed
- 2 limes, juice only
- ½ tsp cider vinegar, to taste
- salt
Method
To make the fritters, place the fish in a large saucepan and cover with cold water. Bring to the boil and cook for 5 minutes. Drain and repeat this process. Check the saltiness of the fish – if too salty, repeat this process once more. Leave the fish to cool and then remove the skin and pick out bones. Set aside in a large bowl.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Put the onion, spring onion, garlic, red and yellow peppers and Scotch bonnet in a food processor. Blend until the mixture is fine, but still with texture.
Transfer the blended mixture to the bowl with the fish. Add the thyme, parsley, baking powder and flour. Mix to combine and then gradually add enough water to loosen a little. Season with black pepper.
Carefully add heaped tablespoons of the mixture to the deep fat fryer and fry in batches for 2–3 minutes, or until golden brown and cooked through. Transfer to drain on kitchen paper.
To make the salsa, cook the mango and pineapple in a very hot dry frying pan and scorch all over until blackened.
Chop up the mango and pineapple into small pieces and mix with the shallot, chilli, coriander, garlic, lime juice and vinegar in a large bowl. Season with salt.
Serve the fritters with the salsa.
