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a top view of a bowl with cod fish fritters and a couple over parchment paper.
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5 from 2 votes

Saltfish Fritters (Torrejitas de Bacalao)

Try these delicious cod fish fritters, crispy on the outside and soft on the inside with that flavorful cod taste, the perfect appetizer!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Caribbean, Panamanian
Servings: 8
Calories: 227kcal


  • medium bowl
  • Spoon
  • sift
  • Frying Pan


  • 2 cups shredded saltfish or cod
  • 1 egg large
  • ¼ onion finely chopped or grated
  • 4 leaves culantro finely chopped
  • 1 bunch parsley finely chopped
  • 1 teaspoon curry powder
  • 2 teaspoons baking powder
  • ¾ cup flour
  • cup water
  • ¼ teaspoon salt
  • 1 cup oil for frying, it can be canola or any high smoke point oil.
  • ¼ teaspoon hot sauce optional


  • Add the cod, onion, culantro, parsley, and curry powder into a medium bowl and mix.
    2 cups shredded saltfish or cod, ¼ onion, 4 leaves culantro, 1 bunch parsley, 1 teaspoon curry powder
  • Add the slightly beaten egg and mix with the ingredients. If you opted to add the hot sauce, mix it in here.
    1 egg, ¼ teaspoon hot sauce
  • Sift the flour with the baking powder and the salt over the cod mixture and mix. Add water a little at a time until you get a moist but somewhat thick mixture. If it is very liquid, you will have to add more flour to compensate.
    2 teaspoons baking powder, ¾ cup flour, ⅓ cup water, ¼ teaspoon salt
  • Add the oil for frying and let it heat up in the frying pan.
    1 cup oil
  • Once hot, take a little of the fritter mixture with a metal spoon and place the spoon into the hot oil. The cod mixture will detach itself from the spoon. Let fry for 3-4 minutes on each side. Or until golden brown on both sides. Try not to make the oil hot because the fritter won't cook well inside.
  • Remove from the pan and place on a paper towel to remove excess oil.
  • Serve inmediately with avocado dressing, tartar sauce or raspberry jam.



You can let the mixture rest so that the flavors integrate (15-30 minutes).
  • Onion: it can be the one you have on hand, yellow, white, or red.
  • Culantro: if you can’t get it, you can replace it with more parsley or cilantro.
  • Parsley: you can use Italian too.
  • Oil for frying: you can use any oil specifically for frying, such as canola, avocado, peanut, or even vegetable oil. Make sure it has a high smoking point.
  • Hot sauce: optional but recommended. You can also replace it with black pepper, finely chopped scotch bonnet, or habanero peppers.


Calories: 227kcal | Carbohydrates: 10g | Protein: 39g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 110mg | Sodium: 4422mg | Potassium: 935mg | Fiber: 1g | Vitamin A: 749IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 3mg