Friday, July 20, 2018

Jamaican Fritters with Lime Caper Dip - Crazy Ingredient Challenge

Five years ago, a friend mentioned that she had joined a blogging group named Crazy Ingredient Challenge. It was their second month and the challenge was to create a dish using avocado and caramel. I quickly made a dish but didn't want to post it on my other blog so in August of 2013, this blog was born. I never dreamed that I would have eventually been given the reins of the challenge. But eventually, our founders needed to move on and Lori and I were handed the reins. 

It's been a good five years but a feweeks ago, I decided it was time to end it. It felt like a rash decision but it's something that has been on my mind for several months. Participation just is not what it used to be. And I'm talking about myself here too. The 20th of the month seemed to always sneak up on me. CIC  - and this blog - was to be stress relief - an escape. But lately, I was barely finding the time to escape. Maybe we'll start again with renewed energy and a renewed focus. Maybe. It's hard to let go. 

So I'm saying farewell - see you later, maybe - to the Crazy Ingredient Challenge. Our final ingredients were limes and capers. I first used capers in a Crazy Ingredient Challenge. And let me tell you, I am still not sure what they are. Little tiny berries? I really need to google that. 

Be sure to scroll down to see how others are saying goodbye to the Crazy Ingredient Challenge.

Jamaican Saltfish Fritters and a Lime Caper Dip


200 grams saltfish
240 grams flour
2 teaspoons baking powder 
1 teaspoon thyme
1/2 teaspoon salt 
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper 
1/2 teaspoon fish seasoning 
1 medium onion, diced 
1 medium tomato, diced
1 clove garlic, minced
1/2 scotch bonnet pepper, minced

2 cloves garlic, minced
1 tablespoon capers, rinsed and minced
1 tablespoon mustard
1/2 teaspoon lime juice
3 tablespoons olive oil
pepper, to taste


Rinse the saltfish twice under running water. Pour enough hot water over the saltfish to cover it. Leave it for several hours or overnight. The fish needs to rehydrate. You could also boil it but I prefer to cover it and leave it. when the fish is ready, remove the skin and bones and flake the fish into small pieces. 

In a bowl, whisk together flour, baking powder, thyme, salt, cayenne, black pepper, and fish seasoning. Stir in the saltfish, onion, tomato, garlic, and scotch bonnet pepper. Add enough water to make a batter that's slightly thicker than pancake batter. I used just over a cup. 

Heat oil over medium heat in a frying pan. when the oil is hot, scoop about a quarter cup of batter into the hot oil. Use a spoon the spread it out a bit. Fry on each side for about three minutes. 

For the dip, mix together the garlic, capers, mustard, and lime juice. Slowly drizzle in the olive oil, mixing as you go. when it's all mixed in, taste and season as desired.

I've mentioned saltfish before. It's a staple in Jamaican cooking. It's cod (though you'll find pollock in the US) dried and preserved in salt. That means you need to rinse and rehydrate before using. Lots of ways to use it. It's in our national dish - ackee and saltfish and of course, fritters. we also sauté with vegetables like callaloo or cabbage or mixed vegetables.
A recipe for fritters seems weird. The standard is usually - throw things in a bowl, it will work out. I didn't have escallion and I think most Jamaicans might tell you that you need escallion in fritters. I didn't have any but feel free to add some if you wish. 

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  1. Thanks again Kelly for inviting me to partake in this group. I've had a good time.

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