Cod Fritters {Salt Cod Fritters with Avocado Chipotle Crema}

So …. I’m in the produce section at my local Whole Foods when along comes one of the fish department guys offering another shopper and me, these moist, tender, warm cod fritters. They were not fishy in a strong fishy way, but they were soft and tasty and I was left wanting more (but that would have been just rude). So I went up the counter and said where can I buy these?? My heart sank when I heard they’d been made fresh. From scratch. Right there that morning. Oh, ok, I said. Teach me! So Ray (short for Reinaldo) showed me where the salt cod was and went through the ingredients. He then gave me brief instructions on how to make them. I promptly revised my menu for that weekend and excitedly stocked up my cart with my cod fritter ingredients. I had seen salt cod for ages but never really knew exactly what to do with salt cod. It sounded dry, fishy and salty Yuk! Anyway, I came home and googled salt cod fritters. Now I feel I’ve been living under a stone! These delicious nuggets of fish goodness are a staple in Caribbean, Puerto-Rican, and Miami cuisine. I can only hope I did justice to Reinaldo’s recipe!

Salt Cod Fritter Ingredients

Codfish Fritters - Main Photo


  • Difficulty: Easy
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1 lb of boned salted cod fillets
1 cup of flour
1 tsp of baking powder
2 egg whites
1 red bell pepper finely diced
3 tbsp of chopped cilantro
2 cups of milk for cooking
2 cups of milk for the batter
1 red onion finely diced
3 tbsp of finely chopped scallions (spring onions)
2 cloves or garlic
1 tsp of pepper sauce (Cholula is my favorite)
Oil for frying

Ingredients for the the avocado chipotle crema sauce (optional):
1 ripe avocado
1 tsp of chipotle sauce or the sauce from chipotles in adobo (Tabasco Chipotle is my favorite)
1 tbsp of mayonnaise
1 tbsp of sour cream
Juice of 1/4 lime
Salt and pepper

Start soaking the cod 24 to 36  hours before you want to enjoy these fritters
To do this, take the cod out of all it’s wrapping and place in a bowl, cover with fresh water and soak for 12 to 24 hours chasing the water 2 to 3 times
Drain and rinse the cod
Put in a large pot with the milk and top with enough water to cover the cod
Bring to a gentle simmer for 15-20 minutes
Reserve 1/4 cup of this milk broth for later in case your batter is too dry
Rinse the cod again and place again in a pan with fresh water and simmer gently for another 10-15 minutes
Drain, pat dry and set aside ready to be shredded in a food processor (preferred) or by hand
In a heavy pan, heat some oil and sweat the red onion and red pepper until slightly tender
Add the scallions (spring onions) and pressed garlic
Stir and cook for a further 5 minutes
Drain and set aside to cool
Sift the flour and the baking powder and beat in the egg whites
Add the other two cups of milk and mix well – set aside
Process of finely shred the soaked cod with your fingers
Add the cod to the cooked vegetables
Add the batter to the cod and vegetables mixture in batches until you have a cod batter that is not too liquid but not too dry or stodgy either. If it’s too dry, add some milk or some of the cooking liquid to losen it up
Fold in the chopped cilantro and pepper sauce to the batter
Mix well
Heat some oil in a skillet or frying pan
Add a few spoonfuls of the fritter mixture to the pan, flattening slightly with a spatula
Fry the patties turning over a few times until each one is golden brown
Drain on kitchen paper
Serve the fritters topped with a dollop of avocado chipotle cream sauce

Instructions for the avocado chipotle crema:
Place all the ingredients in a jug and blend with an immersion blender and serve

In the UK this recipe would work well with smoked haddock.
The fritters can also be made with fresh fish. Omit the soaking stage but do cook it before adding it to the batter.
You can also make these smaller into bite-size pieces, perfect for canapés.

© 2014-2015 Caroline’s Family Kitchen and

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Salt Cod Fritters Recipe


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