Olympic Dairy

Preparation : 20 minutes |
Cooking : 20 minutes |
Serve(s) : 12


A Caribbean classic with a creamy touch to top off the texture. An immoderate explosion of flavours for your intimate aperitifs among friends.

Preparation : 20 minutes
Cooking : 20 minutes
Serve(s) : 12


Krema Plain 11% M.F


cod poaching

    • 1 cup (250 ml)water
    • 1 cup (250 ml)milk
    • 1 sprig of thyme
    • 1 sprig of rosemary
    • 3 garlic cloves, peeled


    • 9 oz (375 g)fresh cod
    • 6 egg yokes
    • 10 oz (300 g)flour
    • 10 oz (300 g) milk
    • 1/2 cup (100 g)Olympic Krema plain yogurt
    • 3 cloves garlic, minced
    • 1/4 bunch parsley, minced
    • 1 small onion, minced
    • 2 oz (60 g)sweet pepper, finely diced
    • 4 tsp (20 ml)Jalapeno pepper, finely diced
    • 1 1/2 oz (45 g)baking powder (chemical leavening agent)
    • A pinch of salt and pepper, to taste

yogurt sauce

  • 1 cup (243 g)Olympic Krema mango yogurt
  • 2 tsp (10 ml)Sambal Oelek
  • Salt and pepper, to taste


Poach the cod in the water and milk for 5 to 10 minutes.

Remove and crumble the cod.

In a bowl, use a whisk to beat the egg yokes, flour, milk, yogurt, and salt and pepper. Add the cod and the remaining ingredients and continue stirring until a uniform consistency is reached. Check the seasoning (salt and pepper).

Preheat the deep fryer oil or heat about 1 litre of oil in a saucepan.

Using a tablespoon, add part of the mixture to the warm oil. Deep-fry for about 1 minute, until the balls are golden brown. Drain on paper towels.

To prepare the sauce, combine all the ingredients in a bowl. Check the seasoning.

Serve the cod fritters with the sauce.

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