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Codfish Fritters with Caribbean Chutney
Codfish Fritters with Caribbean Chutney 1

Codfish Fritters with Caribbean Chutney

Servings: 24

Ingredients

  • 36 ounces salted codfish, boneless
  • (KICRecipeIngredient-72052)
  • 3/4 cup green, yellow and red peppers, finely chopped
  • 1 teaspoon garlic, minced
  • 3/4 cup onion, chopped
  • 1 pint tomato, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons thyme, fresh, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon liquid pepper sauce
  • 4 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 6 cups Kellogg's® Special K® cereal
  • 3 eggs
  • (KICRecipeIngredient-72065)
  • 1 cup mango chutney
  • 1 1/2 cups chopped fresh mango
  • 1/2 cup each finely chopped red, yellow and green pepper
  • 1/3 cup finely chopped onion
  • 1 teaspoon granulated sugar

Directions

1. Preheat oven to 250º F.
2. In a large saucepan, cover codfish with cold water. Simmer 1 hour 15 minutes, changing water 2 times or until fish no longer tastes salty. Drain.
3. Wash with cold water. Flake, drain and refrigerate.
4. Prepare salsa by combining chopped green, yellow and red bell peppers, garlic, onion, chopped tomato, salt, black pepper, thyme, cilantro, cayenne pepper, lemon juice, cider vinegar, and liquid pepper sauce. Refrigerate.
5. In large mixing bowl, mix together flour and baking powder. Add Kellogg's® Special K® cereal, eggs, salsa, and flaked cod, mixing until combined.
6. Using No. 60 scoop, portion and cook in deep fryer at 350º F about three minutes until golden brown. Turn to brown sides evenly. Drain on paper towels.
7. Place on baking sheet and keep warm in 250º F oven. Serve with Caribbean Chutney.

Caribbean Chutney:
1. Combine 1 cup mango chutney, 1 1/2 cups chopped fresh mango, 1/2 cup each finely chopped red, yellow and green pepper, 1/3 cup finely chopped onion, and 1 tsp. sugar. Cover and refrigerate until served.