By Melissa Pette

If you’ve ever been to Costa Rica’s Caribbean Coast, you know the food there hits different. Bold, soulful, packed with flavor, it’s a mix of African, Indigenous, and European influences that come together in the most delicious way.

Today’s recipe? We’re talking crispy, golden fish fritters. Think Caribbean vibes with a Canadian twist, straight from our friend Eric Walker, who now calls Limón home.

Eric grew up in Surrey, British Columbia, where, as he puts it, “the winters dragged on and the summers never seemed long enough.”

Teaching was his thing for a while; he loved “the classroom, the energy, the back-and-forth with students.” But, in his words, “I wasn’t built to stay in one place too long.”

That spirit of adventure eventually took him to Trinidad & Tobago. “A few years back, I dipped into island life there, and that totally changed my life. The rhythm, the food, the easy flow of the culture, it all stuck with me,” he said.

Now, Eric’s in Guápiles, up in Limón province, and he says, “honestly, I couldn’t be happier.”

On most days, you’ll find him at the beach trying to surf, “still a rookie, wiping out way more than I ride, but that’s part of the fun, ” or in the kitchen with reggae blasting, chopping veggies, and seasoning fish.

“Cooking Caribbean food has become my signature move, jerk chicken, curry shrimp, rice and peas, you name it,” he added.

And when it comes to the Caribbean lifestyle? Erick says, “Life’s a lot simpler now, but that’s exactly how I like it. Sun on my face, reggae in the background, a plate of spicy food in front of me, and the Caribbean just a short drive away. That’s the good life.”

In Limón, fritters are a classic. Eric first learned to make them in Trinidad, where they’re called Accra, then gave them his own twist. “Every town in Limón has its own version, but they’re all delicious,” he says.

Perfect as an appetizer for a party, especially with hot sauce on the side, these fritters are golden, crispy, and straight-up addictive.

So, let’s get cookin’!

Here’s what you need, and yes, you can grab all of this at any Costa Rican supermarket:

• 1 lb boneless salt fish (cod, tilapia, or your fave).

• 1 medium onion, finely chopped.

• 6 cloves garlic, minced.

• 2 scallions, chopped.

• 5 sprigs thyme.

• 4 sprigs parsley, chopped.

• 4 sprigs cilantro, chopped.

• 1 hot red pepper, chopped.

• 3 cups all-purpose flour.

• 4 sweet red peppers, chopped.

• 1 Tbsp baking powder.

• 2 eggs.

• 1 ½ cups water (adjust as needed).

• ½ tsp black pepper.

First, toss the fish in a pot with 10 cups of water. Boil 18–20 minutes. Taste, still salty? Good, but not too salty.

Drain, rinse under cold water, then shred it with a fork or your hands.

Mix the fish with everything else in a big bowl. Stir it up until you’ve got a thick batter.

Roll into golf-ball-sized fritters (you’ll get about 25).

Let them rest 10–15 minutes.

Heat oil to 350°F. Fry until golden brown, keeping the heat steady so they cook through without burning.

Drain on paper towels.

Serve with toothpicks, hot sauce, or even over rice and veggies.

Protip from Eric. “They say white wine is the best to drink with fish, but to me, tequila is a classic.”

So crank up some reggae, pour yourself a glass, and dig in.

Have a "pura vida" weekend!

------------------------

Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

-----------------------