Salt Cod and Callaloo Fritters with Scotch Bonnet Heat

Soak the salt cod in cold water for at least 8 hours, changing the water twice, to remove excess salt. Drain, pat dry, and flake the fish finely.

In a mixing bowl, combine the flaked cod, finely chopped callaloo, grated green plantain, minced onion, garlic, thyme, and the minced Scotch Bonnet pepper.

The grated green plantain acts as the binder here. Mix the ingredients vigorously until they form a thick, cohesive batter.

Heat the coconut oil in a cast-iron skillet over medium-high heat. Once the oil shimmers, drop rounded tablespoons of the mixture into the pan.

Pan-fry for 3-4 minutes per side until the edges are crispy and deeply golden brown. The plantain provides a subtle sweetness and structural crunch.

Remove from the pan and drain briefly on a paper towel. Serve immediately while hot, perhaps with an extra dash of pepper sauce if desired.