Codfish fritters



I’ve had this post ready since Holly Week … but I haven’t had the opportunity to publish it until now…It’s a shame because this is a traditional dish for that time of year in Panama.

Like many of our recipes it has Afro Antillean roots and, also, as many of our recipes, they are delicious!


  • 2 -2 1/2 cups of cod previously desalted, cooked and crumbled
  • 1 chopped onion
  • 1/2 cup chopped parsley
  • 1/2 cup minced scallions
  • 2 green peppers chopped
  • 1 teaspoon of ají chombo, chopped or hot sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • 4 cups water
  • 5 -1/2 cups flour
  • 2 Tbsp + 2 teaspoons baking powder
  • Canola or sunflower oil for frying

This recipe can be halved


In a bowl, place the shredded codfish, herbs, veggies and spices, add water and stir well. Let rest for at least two hours or overnight in the fridge.

Add flour and baking powder to the mixture and mix to a fairly thick paste.

Drop in spoonfuls  in hot oil and fry until golden brown. Drain on paper towels and serve. Delicious!

These will go perfect with a dipping sauce such as an herb mayonnaise Dipping Sauce (mayo, lemon juice and fresh chopped coriander) or an aioli sauce.


8 Replies to “Codfish fritters”

    1. Hi Karen! Thanks a lot for your comment. My mom told me while we were making this recipe that curry was the secret ingredient to make these fritters really a Panamanian dish. I’m sure there are many variations to these fritters, each one delicious too! 😉

  1. Interesting that bacalao is eaten at Easter in Panama. In Italy, many eat it on Christmas Eve. Either day, your fritters are a delicious way to serve cod, Giovanna.

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