Pan-Fried Saltfish and Callaloo Fritters with Scotch Bonnet Aioli

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Golden fritters packed with salted cod and callaloo greens, served with a spicy Scotch bonnet aioli for a fiery Caribbean appetizer. This Caribbean-inspired seafood recipe, ready in about 35 minutes, pairs salted codfish (saltfish), callaloo leaves, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 cup, soaked overnight and flaked salted codfish (saltfish)
• 1 cup, finely chopped callaloo leaves
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup chopped green onions
• 2 cloves minced garlic
• 1/2, finely minced scotch bonnet pepper
• 2 large eggs
• 1/2 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup for frying vegetable oil
• 1/3 cup mayonnaise
• 1 tbsp lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Add 2 large eggs and 1/2 cup water to the dry ingredients, whisking until smooth batter forms.
3. Step 3: Fold in 1 cup flaked salted codfish, 1 cup finely chopped callaloo leaves, 1/4 cup chopped green onions, 2 minced garlic cloves, and 1/2 finely minced Scotch bonnet pepper until evenly distributed.
4. Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering.
5. Step 5: Drop 2 tbsp portions of batter into the hot oil, flattening slightly, and fry for 3-4 minutes per side until golden brown and crisp; work in batches to avoid overcrowding.
6. Step 6: For the Scotch bonnet aioli, mix 1/3 cup mayonnaise with 1 tbsp lime juice and finely minced 1/4 Scotch bonnet pepper; stir well.
7. Step 7: Drain fritters on paper towels and serve warm with the aioli for dipping.