Saltfish Balls (Codfish Balls Recipe)
Caribbean snacks have something that makes gatherings feel extra special. Whether it’s a lime with friends, a family get-together, or just you craving something crispy and savory, these saltfish balls are always a good choice. Golden and crispy on the outside, soft and flavorful inside, they’re easy to make and even easier to eat.
Saltfish is a favorite ingredient across the Caribbean, and these saltfish balls, also known as codfish balls, are one delicious way to enjoy it. Made with flaked salted cod mixed into seasoned green fig (green bananas), they’re fried until golden brown and perfect for snacking or serving as an appetizer.
Breadfruit can also be used instead of green fig, giving the balls a slightly different flavor and texture. Either way, don’t expect them to last long 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, such as green fig (green bananas) or breadfruit. The mixture is seasoned with herbs and spices, rolled into balls, and fried until crispy on the outside and soft inside.
They’re similar to saltfish accra (fritters), but while accra have a looser mixture and a more irregular shape, saltfish balls are firmer and rolled by hand, almost like savory croquettes.
In the Caribbean, we usually call the salted, dried fish “saltfish,” but you’ll also see these called codfish balls, particularly when salted cod is used.
If you enjoy Caribbean fritters, you might also like my banana fritters.
Why you’ll like this recipe
- Crispy and flavorful: Golden on the outside, soft and well-seasoned inside.
- Easy to customize: Use green fig or breadfruit, and adjust the pepper to your taste.
- Perfect for sharing: Great for parties, family gatherings, or whenever you want a savory Caribbean snack.
New to cooking with saltfish? Check out my saltfish guide for tips on buying, soaking, and preparing it.
How to make saltfish balls
Ingredients you’ll need
These simple ingredients come together to make crispy, flavorful saltfish balls.
- Saltfish (salted cod): Soaked, cooked, and flaked for that signature savory flavor.
- Green fig (green bananas) or breadfruit: Gives the balls structure and a soft interior. I’ve made them with both. Green fig has a slightly earthy flavor, while breadfruit is creamier. I also use green fig in my Trini green fig salad.
- Fresh herbs and aromatics: Onion, garlic, chives, parsley, and thyme add flavor.
- Seasonings: Black pepper, lime juice, and optional hot pepper for extra heat.
- Egg and breadcrumbs: The egg helps hold the mixture together, while the breadcrumbs coat the outside for a crispy finish.
- Oil: For frying until golden brown.
How to make saltfish balls
- Prepare the saltfish: Soak or boil the saltfish to remove excess salt, then drain and flake it into a large bowl. Taste to check the salt level. See my saltfish guide for preparation tips.
- Cook the green fig: Boil the green bananas in salted water for 10–15 minutes, or until tender. Cool under cold water, peel, and mash with milk and butter.
- Season the mixture: Combine the mashed green fig with the flaked saltfish, onion, parsley, chives, thyme, garlic, lime juice, and black pepper. Taste and adjust the seasoning, then mix in one beaten egg.
- Shape and chill: Roll the mixture into approximately 2-inch balls and refrigerate for 30 minutes to help them firm up.
- Coat the balls: Roll each ball in breadcrumbs, dip into the 2 beaten eggs, then coat again with breadcrumbs.
- Fry until golden: Heat oil over medium heat and fry the balls in batches until golden brown and crispy on all sides. Remove, drain on paper towels, and serve warm.
Serving suggestions
Saltfish balls are best served warm with tambran sauce, pepper sauce, or cucumber chutney for dipping. They’re also great as finger food for parties, limes, and holiday gatherings.
Storage & Reheating
- Refrigerate: Store cooked saltfish balls in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze uncooked, coated balls on a baking sheet until firm, then transfer to a freezer-safe container for up to 1 month. Fry from frozen, allowing extra cooking time.
- Reheat: Warm cooked saltfish balls in the oven or air fryer until heated through and crispy. Avoid the microwave, which can make the coating soggy.
FAQs
Yes. Lightly brush with oil and bake at 400°F until golden brown, turning as needed. You can also air fry at 400°F for approximately 12–15 minutes, until crispy.
Yes. Mashed potatoes can work as a substitute, although they’ll give the saltfish balls a softer texture and milder flavor.
They’re often the same dish. Saltfish refers to salted, dried fish, which is commonly cod. When made with salted cod, saltfish balls are also called codfish balls.
Bringing it all together
Saltfish balls are one of those Caribbean snacks that fit right in at any gathering. Serve them with your favorite dipping sauce, add them to a party spread, or enjoy a few straight out of the fryer.
If you enjoyed this recipe, try more of my saltfish favorites:
Don’t forget to save this recipe or share it with someone who loves a good Caribbean snack!ck!
Recipe
Saltfish Balls
Ingredients
Method
- Prepare the saltfish: Soak or boil the saltfish to remove excess salt, then drain and flake into a large bowl.
- Boil the green fig: Place the green bananas, skin on, in salted water with a little oil. Boil for 10–15 minutes or until tender.
- Mash: Cool the green bananas under cold water, remove the skins, and mash with milk and butter.
- Season: Add the mashed green fig to the saltfish along with onion, parsley, chives, thyme, garlic, lime juice, and black pepper. Mix well and taste before adding any salt.
- Bind: Stir in the one beaten egg until combined.
- Shape: Roll into approximately 2-inch balls and refrigerate for 30 minutes to firm up.
- Coat: Roll each ball in breadcrumbs, dip into the two beaten eggs, then coat again with breadcrumbs.
- Fry: Heat oil over medium heat. Drop a small piece of the mixture into the oil to test it. If it starts sizzling and frying steadily, the oil is ready. Fry the balls in batches until golden brown and crispy on all sides.
- Serve: Drain on paper towels and serve warm with your favorite dipping sauce.
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.
Recipe Printed From ThisBagoGirl.com
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.
Haha.. I know someone would mention these are logs.. I tried my best. Haha.. They taste amazing in any shape.