Pan-Seared Callaloo and Saltfish Fritters

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

Golden fritters packed with the traditional flavors of callaloo greens and salted cod, crispy on the outside and tender inside. This Caribbean-inspired seafood recipe, ready in about 35 minutes, pairs salted cod (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.

Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and soak 1/2 lb salted cod in water overnight or for 8 hours to remove excess salt, then drain and flake into small pieces.
  2. Step 2: Blanch 2 cups chopped callaloo leaves in boiling water for 2 minutes, then drain and finely chop.
  3. Step 3: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp black pepper.
  4. Step 4: Add 3 sliced scallions, 2 minced garlic cloves, flaked cod, and chopped callaloo to the flour mixture.
  5. Step 5: In a small bowl, beat 1 large egg with 1/2 cup whole milk, then pour into the dry ingredients and mix until a thick batter forms.
  6. Step 6: Heat 1/4 cup vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon.
  7. Step 7: Fry fritters for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  8. Step 8: Serve warm with hot pepper sauce on the side if desired.

Frequently asked questions

How long does Pan-Seared Callaloo and Saltfish Fritters take to make?

Total time is about 35 minutes (20 min prep + 15 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 Pan-Seared Callaloo and Saltfish Fritters?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Callaloo and Saltfish Fritters?

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 Pan-Seared Callaloo and Saltfish Fritters 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 Pan-Seared Callaloo and Saltfish Fritters?

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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