Saltfish Balls (Codfish Balls Recipe)
There’s something about Caribbean snacks that just makes gatherings feel extra special. Whether it’s a lime with friends, a family get-together, or just you craving something crispy and savory, saltfish always finds a way onto the menu. Today we’re rolling that flavor into bite-sized treats that are easy to make and even easier to eat. Time for some saltfish balls.
Saltfish is a star ingredient across the Caribbean, and these saltfish balls are one of the tastiest ways to enjoy it. Made with flaked salted cod mixed into seasoned green fig (green bananas), they fry up into golden, savory bites that are perfect for snacking.
Some cooks substitute breadfruit as the binder, giving the balls a slightly different but equally delicious flavor. Whether you call them saltfish balls or codfish balls, one thing is certain: these little bites disappear fast once they hit the table.
What are saltfish balls?
Saltfish balls are a popular Caribbean snack made by combining flaked saltfish with a starchy base, usually green fig or breadfruit, seasoned with herbs and spices, and fried until crisp on the outside and soft inside. They’re sometimes compared to saltfish accra (fritters), but while accra are looser and more irregular in shape, saltfish balls are rolled and compact, almost like savory croquettes.
And about the name: in the Caribbean, we usually say “saltfish,” but you’ll often see them called codfish balls in other places. It’s the same thing; the cod is salted, dried, and then rehydrated before cooking. So whether you search for saltfish balls or codfish balls, you’ll end up with the same addictive little bites.
Why you’ll like this recipe
- Caribbean flavor in every bite – The mix of saltfish, green fig, and fresh herbs gives that unmistakable island taste.
- Versatile binder options – Traditionally made with green fig (green bananas), but breadfruit works just as well for a different spin.
- Crispy outside, soft inside – The perfect texture contrast that keeps you reaching for “just one more.”
- Snack, appetizer, or side – These balls fit in anywhere, from party platters to Sunday lunch spreads.
- Easy to customize – Add extra heat with hot pepper or keep it mild for the whole family.
- Learn more about saltfish – If you’re new to cooking with it, check out my guide on what is saltfish for tips on buying, soaking, and preparing it.
How to make saltfish balls
Ingredients you’ll need
When it comes to making saltfish balls, each ingredient has its role.
- Saltfish (salted cod) – The star of the show. Once soaked and flaked, it adds that signature savory, briny flavor.
- Green fig (green bananas) or breadfruit – Acts as the binder to hold everything together. Green fig brings a slightly earthy taste (I also use it in Trini green fig salad), while breadfruit adds a nutty, creamy texture (learn more about breadfruit here).
- Fresh herbs and aromatics – Onion, garlic, chive, parsley, and thyme layer in brightness and balance the saltiness.
- Seasonings – Black pepper, lime juice, and optional hot pepper. Just enough to lift the flavors without masking the saltfish.
- Egg + breadcrumbs – Help bind and give structure, and create that crunchy outer layer.
- Oil – For frying until golden brown and crisp.
How to make saltfish balls
- Prepare the saltfish – Soak (or boil), and flake your saltfish (see my guide here if you need tips). Place into a large bowl.
- Cook the green bananas – Boil in salted water for 10–15 minutes until tender. Cool under cold water, peel, and mash with milk and butter.
- Mash with flavor – Add the mashed bananas to the flaked saltfish. Mix in onion, parsley, chives, thyme, garlic, lime juice, and black pepper. Taste now for salt if needed. Stir in one beaten egg until combined.
- Shape the balls – Roll mixture into 2-inch balls and refrigerate for 30 minutes to firm up.
- Coat for crispiness – Dip each ball in breadcrumbs, then into beaten eggs, and back into breadcrumbs.
Fry until golden – Heat oil and fry until crisp and golden brown. Drain on paper towels and serve warm.
Serving Suggestions
- Appetizer or snack – Serve with tambran sauce, pepper sauce, or cucumber chutney.
- Party platter – Perfect finger food for limes, potlucks, or holiday spreads.
- Side dish – Add them alongside rice and peas, callaloo, or Sunday lunch.
Storage & Reheating
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Coat and freeze before frying for up to 1 month. Fry from frozen.
- Reheat – Use oven or air fryer to crisp back up. Skip the microwave.
FAQs
Yes! Brush lightly with oil and bake at 400°F (200°C) until golden. Or air fry at the same temperature for 12–15 minutes until crisp.
You can. Potatoes will give a softer, milder taste, but the flavor won’t be quite the same as traditional green fig or breadfruit.
Exactly. In the Caribbean, we say saltfish, but internationally, the same dish is called codfish balls. Same ingredient, same delicious snack—just different names.
Bringing it all together
Crispy on the outside, tender on the inside, and loaded with flavor—saltfish balls are a true Caribbean crowd-pleaser. Whether you enjoy them with tamarind sauce, tuck them into a party spread, or snack on them straight out of the fryer, they always hit the spot.
If you loved this recipe, try more of my saltfish favorites:
Don’t forget to pin this recipe or share it with friends who love a good snack!
Recipe
Saltfish Balls
Ingredients
Method
- Prepare the saltfish by soaking/boiling, and flaking. Place into a large bowl.
- Boil green bananas in salted water with some oil for 10–15 minutes until tender.
- Cool, peel, and mash the bannans with milk and butter.
- Add mashed bananas to saltfish with onion, parsley, chives, thyme, garlic, lime juice, and black pepper.
- Stir in one beaten egg and mix well.
- Roll into 2-inch balls and refrigerate 30 minutes.
- Coat in breadcrumbs, then beaten eggs, then breadcrumbs again.
- Fry in hot oil until golden brown.
- Drain and serve.
Nutrition
Notes
- Swap in breadfruit for green fig for a nuttier flavor.
- Bake or air fry at 400°F (200°C) for a lighter version.
- Best served with tambran sauce, pepper sauce, or cucumber chutney.
Had a good laugh when I saw the balls then I thought Rugby.
Green banana is not my favorite food but I’m willing to try it, if even from the looks it. That golden brown colour surely pleases the eye.