Soak Overnight Place saltfish in a bowl of cold water Soak 8–12 hours (overnight) Change the water at least twice 👉 This removes excess salt gently while keeping the fish tender

Boil Before Using Drain soaked saltfish Add to fresh water

Boil for 15–20 minutes Drain and let cool

Taste & Flake Taste a small piece ✔️ Flavorful, not overly salty Flake into small chunks (not too fine) “The way my grandma taught me—always soak your salt-fish overnight and change the water. That’s how you get flavor without the overpowering salt.”

Quick Shortcut (If You’re Short on Time)

Boil salt-fish 2–3 times for 10 minutes each, changing the water in between Works in a pinch, but overnight soaking gives the best results

In a bowl, combine: Flour Saltfish Green onion, onion, thyme, garlic, pepper Gradually add water while mixing

Texture Matters: Thick like pancake batter Drops from a spoon, not runny This is what gives you fluffy centers and crispy edges

Heat oil in a skillet over medium heat

Add about ½ inch of oil (shallow fry) Test oil with a small drop of batter—it should sizzle immediately Drop batter by spoonful into oil

Fry for 2–3 minutes per side until golden brown Remove and drain on paper towel or rack

If your fritters are oily: Oil is too cold

If they’re dark outside but raw inside: Oil is too hot

If they fall apart: Batter is too thin