Cornmeal-Battered Fried Saltfish with Callaloo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs cornmeal, all-purpose flour, baking powder 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Heat about 3 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Serve the crispy fried saltfish hot alongside the garlicky sautéed callaloo.

Frequently asked questions

How long does Cornmeal-Battered Fried Saltfish with Callaloo take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cornmeal-Battered Fried Saltfish with Callaloo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.

Can I substitute ingredients in Cornmeal-Battered Fried Saltfish with Callaloo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cornmeal-Battered Fried Saltfish with Callaloo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cornmeal-Battered Fried Saltfish with Callaloo?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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