Caribbean Fried (Sautéed) Salt Fish

Fried salt fish

The Spruce


Ratings (56)
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Overnight soaking & boiling: 10 hrs 20 mins
  • Yield: 4 servings fried salt fish
Nutritional Guidelines (per serving)
202 Calories
16g Fat
7g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many ways in which salt fish is prepared in the Caribbean but the most popular way is fried.

We say fried but what we really mean is sautéed with thyme, lots of onions, tomatoes and hot pepper.

When cooked this way, the salt fish can be eaten with rice, roti or ground provisions. It is most popularly eaten with bakes (a fried dough).


  • 2 tablespoons vegetable oil (or canola oil)
  • 1 cup onions (sliced)
  • 3 sprigs fresh thyme (leaves removed)
  • 1 large clove garlic (crushed)
  • 1 cup tomatoes (diced)
  • Hot pepper (minced, to taste)
  • Salt (to taste)
  • 8 ounces de-salted salt fish (broken into small pieces or shredded)

Steps to Make It

Add oil to a medium skillet and heat over medium heat.

Add onions and sauté until translucent.

Add thyme and cook for 1 minute.

Add garlic, tomatoes, hot pepper, and salt to taste and sauté for 1 to 2 minutes.

Add shredded salt fish, tossing to mix, and reduce heat to low and let cook for 5 to 7 minutes tossing every 2 to 3 minutes.

Fold in green onions 1 minute before the dish is finished. Remove from heat and serve hot or at room temperature.