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Ballaseine (Nevisian fish fritters): recipe illustration
Appetizers & nibbles

Ballaseine (Nevisian fish fritters)

Small fritters, crisp outside and soft inside, made from desalted salt fish flaked into a cornmeal batter spiced with onion and chilli. They are eaten as a snack or at breakfast, especially at weekends on Nevis.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the salt cod in cold water for 12 to 24 hours, changing the water 3 or 4 times, then drain it and flake it finely, removing any bones.
  2. Finely slice the onion, finely chop the chilli (after removing the seeds), the garlic and the parsley, and strip the thyme leaves from their stem.
  3. In a bowl, mix the cornmeal, baking powder and a pinch of salt. Add the fish, chopped vegetables and pepper.
  4. Stir in the egg, then gradually add the lukewarm water, mixing until you have a soft, slightly sticky batter, similar to a thick pancake batter.
  5. Leave the batter to rest for 15 minutes so the cornmeal can swell.
  6. Heat the oil in a saucepan to 170 °C; a drop of batter should sizzle and rise straight away.
  7. Spoon in rounded dollops of batter and fry for 3 to 4 minutes, turning them, until they are well browned.
  8. Drain on kitchen paper and serve very hot with lime wedges.

Variations and tips

Vegetarian version. Replace the fish with chickpea flour and a spoonful of soy sauce to keep the salty, umami taste.

Using what's available. Salt cod is found in most African or Caribbean grocers; otherwise, desalted salted herring works very well.

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Original Ecomely recipe.