Salt Cod Fritters with Piri-Piri Dipping Sauce |

Salt Cod Fritters with Piri-Piri Dipping Sauce

Favourites 2

Makes: 35 - 40 fritters   
Serves: 4 - 6           
Preparation & Cooking Time: 1 hour (plus overnight soaking)


  • 1 shallot
  • 2 garlic cloves
  • 1 green scotch bonnet chilli
  • 1 red chilli – deseeded
  • 80g fresh coriander 30g fresh thyme 1tsp salt
  • 1tsp ground black pepper
  • ½ tsp ginger paste 100g cooked prawns
  • 250g salted cod fillets, soaked, rinsed & flaked (note: traditional cod fillets or loins can also be used if salt cod cannot be sourced)
  • 180g plain flour 3 eggs
  • 100g Rachel’s Greek Style Natural Yogurt
  • 100ml sparkling water, iced or very cold
  • Vegetable oil for frying

For the Piri-Piri Dipping Sauce

  • 200g Rachel’s Greek Style Natural Yogurt
  • 1tbsp piri-piri sauce
  • Paprika to serve


Note: To create this recipe the cod must be precooked to packet instructions, soaked, rinsed and flaked overnight before making the fritters


  1. In a food processor take the shallot, garlic, chillies, fresh herbs, salt & pepper and ginger paste and pulse to the consistency of a ‘fine chop’. Scoop into a bowl and set aside.
  2. Using the food processor again, pulse the cooked prawns and salted cod (which has already been prepared by packet instructions and soaked as above). Add the chopped prawns and cod to the bowl of herbs and spices and mix well.
  3. ​Pour flour into a separate bowl and make a well in the centre. Add the eggs, yogurt and sparkling water and mix with a whisk until a smooth batter is achieved. Pour the batter over the fish mix and stir well.

  4. In a large deep saucepan heat one inch of vegetable oil until very hot. Tip: Test the heat of the oil with a cube of bread - if it browns and rises to the surface quickly then the oil is the correct temperature.
  5. Working in batches, take a tablespoon of the batter and fry for about 1-2 minutes, until golden all over. Drain each fritter on kitchen towel to remove excess oil.
  6. Transfer to a platter and keep warm until ready to serve.
  7. To make the piri-piri dip, mix together the yogurt and piri-piri sauce until smooth and glossy. Pour into a serving dish and sprinkle with paprika to serve.

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