Salted fish and callaloo is a traditional Jamaican meal usually served for breakfast. Callaloo is a dark leafy green with West African origin that is similar to collard grams. My mom soaks the salted fish over the weekend in preparation to cook it Sunday morning. We also use salted fish to fry fritters. Salted fish is typically cod fillets heavily salted and dried for preservation purposes. In this dish I wanted to add use another vegetable instead of callaloo. Zucchini was the best combination because I’ve made zucchini fritters before. I thought, “Why don’t I add salted fish with the Zucchini together and make fritters.”
Boiling salted fish the remove the high salt content.
Onions, red peppers, and green onions I would recommend this dish if you are transitioning into vegetarianism. Though the egg and salted fish are animal based, you still get an idea of how to make a dish with equal or more vegetables in it. I like to fry these fritters up for breakfast or for brunch. In the pictures I serve it with sour cream, but you can get more inventive than me. Try adding fresh chopped herbs like parsley, mint, or basil to plain yogurt with fresh squeezed lime juice. Tangy lime juice will cut the saltiness of the fish (even though we rinsed most of it out) and will compliment the onion and red pepper.
If you want to trick your kids into eating their veggies, experiment with this dish on them. They might think they are eating green fish sticks! If your kids are a little more clever than that then tell them it is fried fish and zucchini and see how they react. In whatever method you get them, just let the kids try it out.
The outside texture of the fritter will be softer than you expect. Since I did not flour the outside to make a crunchier coating, this version will be light. If you want it thicker or crunchier, once you form the patty drench in additional all purpose before frying.
- 2 medium zucchini
- 1 fillet of salted fish (cod)
- 2 green onion stalks
- ½ red bell pepper
- ½ small onion
- 1 egg
- ¼ cup All Purpose flour
- ½ Italian bread crumbs
- ½ teaspoon black pepper
- Soak salted fish 24 hours ahead of preparation to draw out the high salt content. However, if you do not have 24 hours, boil the salted fish in water for 20 minutes, drain, and run under cold water in a colander for 10 minutes.
- Salted fish should be flaky enough to tear apart with your fingers. Beware for small bones!
- Grate zucchini by hand or process in a food processor. Place in a colander and press excess water out.
- Dice onion, red pepper, and chop green onion.
- In a large bowl, beat one egg. Add the zucchini, onion, red pepper, green onion, black pepper, and salt fish.
- Mix in flour and bread crumbs.
- Heat a large frying pan or cast iron skillet to medium high heat with 1 inch of oil.
- Form patties with about 4 tablespoons of the mixture each.
- Fry patties on each side for 4-5 on each side or until dark golden brown.
- Remove from heat and drain on a paper towel.
- Serve with sour cream!