Jamaican Saltfish Fritters with Scotch Bonnet-Lime Aioli

Soak the salt cod in cold water for 2 hours, changing the water twice to remove excess salt. Drain, pat dry, and flake finely with a fork, ensuring no bones remain.

In a medium bowl, combine the flaked cod, grated green plantain, minced garlic, scotch bonnet, and fresh thyme.

Fold in the coconut milk and flour until you have a thick, cohesive batter that holds its shape. Let it rest for 5 minutes.

Heat a heavy-bottomed skillet over medium-high heat with a light brush of coconut oil. Drop tablespoon-sized portions of the batter into the skillet.

Pan-fry for 3-4 minutes per side until deeply golden brown and crispy at the edges. The plantains should soften and become creamy inside.

Drain on a paper towel. Serve immediately while hot, garnished with a squeeze of fresh lime and a pinch of sea salt.