9 comments

  1. Stanley Crooks

    Excellent recipe – one of the few I’ve come across that are authentic and true to my experience (I’m Jamaican born an grow!). As an added tip/ trick for the saltfish, Boiling it for about 5 minutes prior to picking will make it easier to do and help to remove some of the saltiness. To add a bit of St. Elizabeth flavour, add in a tablespoon or two of caribbean curry powder (I’m not entirely certain the type more familiar here in Britain would give the same taste).


    1. Post author
      Jules

      Thank you for taking the time to comment on this recipe Mr Crooks, I appreciate your approval of the recipe as a ‘Raw Bawn Jamaican’.

      Great tip about boiling the saltfish and adding the curry powder. I would recommend searching out ‘BetaPac’ Curry Powder if you wish to add this ingredient authentically. It is a Jamaican made Curry Powder widely available in Caribbean Food Stores and some of the larger supermarkets in the UK and I know this Curry Powder is also available in the USA too.

      Hope to see you again soon!


    1. Post author
      Jules

      Thanks for taking the time to comment Dionne.

      I have omitted the Curry Powder from the recipe, which gives the fritters a yellowish colour, as I personally prefer the fritters without it.

      However, curry powder is listed in the ingredients should you wish to add it, to not only colour the fritters, but also for an ‘authentic St. Elizabeth taste’ as Mr Crooks kindly pointed out above! Either way the fritters taste delicious and can be enjoyed by all with some minor adjustments to suit your own personal taste.

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