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Cropped plate of cod fritters with lime wedge

AIP Cod Fritters (paleo, whole30)

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5 from 3 reviews


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!




  • 1 pack de-boned salted cod fish (300340 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
  • 1/41/2 cup water (depending on thickness of your tamarind)
  • 23 TBSP maple syrup (or more according to taste) 


Cod Fritters

  1. Prepare the salted cod by removing from packaging and soaking in clean water for 20 minutes. 
  2. Meanwhile, bring a large pot of water to boil. 
  3. 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.
  4. Using two forks, shred pieces of cod into thin pieces. 
  5. Once the cod is shredded, add diced red onion, crushed garlic, chipped cilantro, green onion, thyme and freshly squeezed lime juice. Mix to combine.
  6. 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.
  7. Using your hands, form small fritters with about 1 TBSP worth of batter.
  8. Add 2 TBSP of the coconut oil to large frying pan and heat on medium heat.
  9. 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.
  10. 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

  1. 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.
  2. Adjust salt/maple syrup according to taste.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes


  • Calories: 203
  • Sugar: 7g
  • Fat: 13g
  • Protein: 4.3g