These paleo, grain-free and AIP Cod Fritters are made with salted cod, fresh herbs and cassava flour. They’re the perfect appetizer or snack, and absolutely delicious for breakfast!
These AIP Cod Fritters a take on a Caribbean dish I loved eating as a kid. In Trinidad, we call this dish saltfish accra. In other Caribbean islands you can find this referred to as fishcakes, bacalitos or simply fritters. It is said that all of these derive from the West African (and specifically, Ghanaian) dish known as akara, or black bean fritters. Like akara that’s eaten both as a breakfast and a snack food, these AIP Cod Fritters are so versatile. They are not only great as an appetizer or snack, but wonderful for breakfast. I like making these ahead of time and having them in the fridge for a quick and easy weekday breakfast. These are also great with dinner paired with some greens.
I love the punch that all the fresh herbs provide in these cod fritters. An (optional) sweet and sour tamarind sauce ties everything together really nicely.
Here’s what you’ll need …
- Salted cod
- Fresh herbs: cilantro, thyme, green onion
- Garlic and red onion
- Freshly squeezed lime juice
- Cassava flour and tapioca starch
- Full fat, additive free coconut milk
- Optional – tamarind paste and maple syrup for a dipping sauce
Cod Fritter FAQs
Can I use regular cod?
I haven’t tried myself so can’t say for sure but know that fresh cod won’t hold together the same way as dried and salted as it’s a really different texture. You’d also likely need a lot more coconut milk and flour to help bind the fish, along with salt. I highly recommend you seek out the salted cod – it’s affordable and versatile.
Where can I find salted cod fish?
You can usually find salted cod in the frozen section of major grocery stores. You might also check a Caribbean store/market if you have one in a nearby city.
Where can I find tamarind?
I recommend using tamarind paste in this recipe. I’ve provided an affiliate link for a retailer that sells tamarind paste and ships to Canada and the U.S. If you live outside these regions, you can try the international aisle of a major grocery store near you. Sometimes you can find it next to Thai or Indian food products. If you can’t find it, try substituting with another fruit like peaches or cherries. See the recipe I have for a cherry chutney here in this recipe for Grilled Pork Chops with Cherry Compote.
CHECK OUT THESE OTHER AIP CARIBBEAN-INSPIRED RECIPES:
If you try these AIP Cod Fritters, I would love it if you would give the recipe a star rating and review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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AIP Cod Fritters (paleo, whole30)
- Total Time: 55 minutes
- Yield: 5 servings 1x
Description
These paleo, whole30, grain-free and AIP Cod Fritters are made with salted cod, fresh herbs and cassava flour. They’re perfect as appetizers, snacks, or breakfast!
Ingredients
Fritters
- 1 pack de-boned salted cod fish (300–340 g)
- water for soaking and boiling the salted cod fish
- 1 small red onion, finely diced
- 2 cloves garlic, crushed/minced
- 3 stalks green onion, finely chopped
- 1/2 cup cilantro, finely chopped
- 2 TBSP fresh thyme, finely chopped
- Juice of 1/2 lime
- 1/4 cup + 2 tbsp cassava flour
- 2 TBSP tapioca starch
- 1/4 cup coconut milk
- 4 TBSP coconut oil (divided)
Tamarind Sauce
- 1/4 cup tamarind paste or puree
- 1/4– 1/2 cup water (depending on thickness of your tamarind)
- 2–3 TBSP maple syrup (or more according to taste)
Instructions
Cod Fritters
- Prepare the salted cod by removing from packaging and soaking in clean water for 20 minutes.
- Meanwhile, bring a large pot of water to boil.
- After 20 minutes, strain the cod and add to a pot of boiling water. Boil for 10 minutes. Change the water and repeat boiling process for another 10 minutes (the aim is to remove most but not all the salt from the fish so that it retains some flavour). Taste for saltiness and repeat once more if still too salty. Once ready, strain and set cod aside in large bowl.
- Using two forks, shred pieces of cod into thin pieces.
- Once the cod is shredded, add diced red onion, crushed garlic, chipped cilantro, green onion, thyme and freshly squeezed lime juice. Mix to combine.
- Next, add in tapioca starch, cassava flour and coconut milk and stir to combine. Mixture should begin to come together. If not, add a bit more cassava flour by the TBSP until it does.
- Using your hands, form small fritters with about 1 TBSP worth of batter.
- Add 2 TBSP of the coconut oil to large frying pan and heat on medium heat.
- Once the oil is hot, add 1/2 the fritters in an even layer, being careful not to crowd the pan. Cook 5-6 mins per side until golden brown and crispy.
- Remove first batch of fritters and add remaining 2 TBSP of coconut oil. Once the oil is sufficiently hot, add the second batch of fritters and repeat.
Tamarind Sauce
- Place tamarind paste in a small saucepan along with water and maple syrup. Stir to combine and boil on low heat until the mixture reduces and has reached desired thickness.
- Adjust salt/maple syrup according to taste.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 203
- Sugar: 7g
- Fat: 13g
- Protein: 4.3g
I didn’t make this recipe but used it as the basis for tuna fishcakes; my version definitely requires some tweaking as the texture turned out slightly gummy (but not unpleasant), however the flavour was excellent! The only significant difference I made to the flavourings was that I used dried oregano instead of fresh thyme as I didn’t have any, and added a small dash of fish sauce for some extra umami. I also discovered that they taste very nice with a little feta cheese on top (sorry it’s not AIP, I can eat cheese thankfully!).
I look forward to trying the recipe as written in the future, as I can tell from the taste of my fishcakes that it would be delicious! And I’ll probably try again with the tuna but with a few modifications to see if I can improve the texture.
I’ve made a triple batch of these every other week for the duration of the semester and just had to loop back to say how helpful and amazing I find this recipe to be!
These cod fritters hit the spot! After many years of eating Paleo (and religiously eating eggs and kale for breakfast) I have made the switch to AIP and was looking for savory breakfast options that would allow me to make the transition + still pair with the an especially bitter side of kale (my favorite breakfast green). These fritters did the trick! I’m very happy and grateful for them and am also delighted to get creative with my leftover tamarind dipping sauce! Continued thanks, Nicole!
i made these today after eyeing up this recipe for months. I didn’t have high expectations because I’m not a huge fish fan.. but I’m also looking for new fish ideas! NICOLE!!!! this is a ridiculously delicious recipe!!!….. and the tamarind sauce was so yummy too .. 🙂 Ill be making the regularly FOR SURE!
Oh I’m so happy to hear that Monica! Thanks for taking the time to leave a review 🙂
They really are so yummy ! I encourage everyone to try these out !
This recipe for cod fritters is fantastic. I used fresh cod (less of a strong flavour) and made sure to cut it up into little cubes before mixing everything. Loved it. Loved it. Loved it.
Hello! I love this recipe. I do it with regular cod because it’s easier to come by, and i bake them in the oven. I like them even more like that. I am so grateful for your recipes, they always make my day!
Thanks so much for taking the time to leave a review Julia!
I haven’t had “bacalaitos” in at least 10 years. As soon as you posted this recipe I knew I had to try it.
Got the salted cod yesterday and today I am enjoying pure deliciousness. The tamarind sauce is a great addition. Thank you again for another excellent recipe!
Yay! I’m so happy to hear. Thank you!
These look amazing!! I have frozen cod that I’d have to cook and then shred, I don’t think it’s salted though. Would that still work?
Hi Jess! I am not sure cooked cod would hold together the same way as it’s a really different texture, but you can try it out and let me know. Oh and you’d also have to add salt, of course!