Cornmeal-Battered Fried Saltfish with Callaloo

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Traditional Caribbean salted cod fried in a crispy cornmeal batter served alongside sautéed callaloo greens with garlic and Scotch bonnet heat. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs salted cod (saltfish), cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Caribbean cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, soaked and shredded salted cod (saltfish)
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
3/4 cup cold water
1, finely chopped scotch bonnet pepper
for frying, about 3 cups vegetable oil
5 cups, chopped callaloo leaves or spinach
3, minced garlic cloves
1 small, sliced onion
2 tbsp olive oil
to taste salt
to taste black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse and soak 1 lb salted cod for 24 hours in cold water, changing water 2-3 times. Drain and shred the fish into bite-sized pieces.
Step 2: In a large bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, and 1 tsp baking powder. Gradually add 3/4 cup cold water and 1 finely chopped scotch bonnet pepper, stirring to form a thick batter.
Step 3: Heat about 3 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
Step 4: Dip shredded salted cod pieces into the cornmeal batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches for 4-5 minutes, turning occasionally, until golden and crispy. Remove and drain on paper towels.
Step 5: In a separate large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1 sliced small onion, sauté for 3-4 minutes until fragrant and translucent.
Step 6: Add 5 cups chopped callaloo leaves or spinach, season with salt and black pepper to taste, and cook for 5-6 minutes until wilted and tender.
Step 7: Serve the crispy fried saltfish hot alongside the garlicky sautéed callaloo.