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:
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AIP Cod Fritters (paleo, whole30)
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!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 5 servings 1x
- 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)
- 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)
- 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.
- 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.
- Calories: 203
- Sugar: 7g
- Fat: 13g
- Protein: 4.3g
Keywords: fritters, cod fritters, aip, salted cod, paleo, snacks