Codfish Balls 

click to enlarge Codfish Balls - BRIENNE BOORTZ
  • Brienne Boortz
  • Codfish Balls


½ lb. boneless salted codfish

2 onions, diced

2 cloves garlic

2 tbsp. thyme, dried or fresh

½ hot pepper (optional)

2 bell peppers (various colors)

2 stalks scallions (green onions)

½ c. water

2 eggs, beaten

½ lb. flour

2 tsp. baking powder

oil for deep-frying

1 tsp. black pepper


Soak codfish, preferably overnight. Drain and rinse under cold water and flake fish, making sure there are no bones. Add onions, garlic, thyme, black pepper, hot pepper, bell peppers, scallions, water and eggs in a blender. Blend until almost smooth with small bits. Add flour and baking powder to mixture. Mix well. Mixture should have the consistency of thick pancake batter.

Use a tablespoon to scoop mixture into light, feathery balls. Drop into hot oil and fry until batter is golden brown. Drain on absorbent paper and serve very hot with any cocktail sauce or our house cucumber sauce or jerk sauce (both for sale at the restaurant).


This is a softer version of the popular Jamaican codfish fritter, which is normally served for breakfast or as an hors d'oeuvre with cocktails in Jamaica. At Spice Island Grill, we added a twist to the traditional by transforming these popular fritters into bite-size balls. It is served as an appetizer, usually with our cucumber sour cream sauce. It is said to be one of the only things that the late Jamaican national hero, the Rt. Honorable Norman Washington Manley, served at his cocktail parties.

— Submitted by Spice Island Grill chef/owner Claudette Hutchinson


Subscribe to this thread:

Add a comment

Latest in Recipes

Readers also liked…

All content © Copyright 2019, The Colorado Springs Independent

Website powered by Foundation