Pan-Fried Salted Cod Fritters with Scotch Bonnet Aioli

By AislePrompt Editorial · ·

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 developed and reviewed.

Crisp on the outside, tender and flavorful on the inside, these salted cod fritters are enhanced by a creamy, spicy scotch bonnet aioli. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs salted cod fillets, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder. Add 3/4 cup water gradually and mix until a thick batter forms.
  2. Step 2: Fold in 8 oz soaked and flaked salted cod fillets, 3 finely chopped scallions, 2 tbsp chopped fresh parsley, and 1 minced garlic clove. Add 1/2 tsp salt and 1/4 tsp black pepper, mixing to combine.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering. Drop spoonfuls of batter into the hot oil and fry for 3-4 minutes on each side until golden brown and crisp. Transfer fritters to paper towels to drain.
  4. Step 4: For the aioli, mix 1/3 cup mayonnaise with 1/2 deseeded and finely chopped scotch bonnet pepper and 1 tbsp lime juice in a small bowl. Season with a pinch of salt.
  5. Step 5: Serve the warm fritters with the scotch bonnet aioli for dipping.

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