Haitian salted fritters — flour batter with epis (Haitian seasoning), scallions, parsley, scotch bonnet, baking powder, optionally with cod fish or salt fish flaked in, dropped by spoon into hot oil and fried until golden, crispy outside, fluffy inside. Sold from street carts, parties, and weekend brunches — the Haitian universal savory snack equivalent to the West African puff-puff but with seasoning instead of sweetness.
Marinad (also spelled marinade or marinad in Haitian Creole) is the Haitian universal savory fritter — the salted cousin to West African puff-puff and South American buñuelos salados. Sold at street kiosks, served at parties, made for weekend breakfast — marinad is the affordable savory snack that everyone eats. Fish marinad (with flaked salted cod) is the most common; vegetable marinad is the everyday vegetarian version. The flavor profile — herbal-epis, scotch bonnet heat, deep frying — defines the dish as distinctly Haitian rather than generic Caribbean fritter.
Bite into a hot marinad — crispy-golden crust crackles; the interior is fluffy, slightly chewy, and intensely seasoned. The epis-driven herbal flavor (parsley, thyme, garlic) dominates; scotch bonnet builds a slow heat; flaked cod (if used) gives bursts of salty fish-umami. With pikliz on the side, the sour-spicy-cabbage pickle cuts through the rich fried surface. Each fritter is two bites, and a paper-wrapped bundle of 6 is a complete street snack. Distinctively Haitian — no other Caribbean fritter has this exact herb-pepper-fish profile.
Baking powder's CO2 release on hydration + heating creates the fritter's puffy interior; resting the batter 20 min lets the powder fully activate. The high fry temperature (175°C) sets a quick crust before too much oil absorbs, keeping the interior fluffy. Epis's fresh herbs add aromatics that fry-frosting locks in — the herbs don't evaporate during the brief fry, retaining their fresh-green character. Salt cod's high glutamate content (from the curing process) adds umami that synergizes with the epis. Pikliz acidity cuts the rich fat, balancing the snack.
Variations
Cod-fish marinad (marinad ak moruè) is the most-popular variant with salt cod flaked in — heartier. Conch marinad (marinad ak lambi) uses chopped conch — coastal-Haiti version. Vegetable-only marinad is the everyday vegetarian — simpler. Sweet marinad omits epis and scotch bonnet; adds sugar and cinnamon — dessert version, sold at festivals. Beni-seed marinad rolls the fritter in sesame seeds before frying for crunch. Diaspora marinad uses pre-flaked frozen cod — convenience version, less traditional.
On the Palate
Where Marinad sits in the Haitian flavor cloud
Ingredients
Serves 6
How it's made
11 steps · 30 min active + 30 min waiting
- 1721 min
Optional fish prep: if using salt cod, desalt 200 g salt cod by soaking in cold water 12 hours (change water 2-3 times). Drain; flake into small pieces.
- 25 min
Make epis: in a food processor, blitz ½ bunch parsley + 5 garlic cloves + 1 small onion + 2 scallions + 1 scotch bonnet (deseeded) + 4 sprigs thyme + ½ tsp salt + 2 tbsp water until paste. Reserve.
- 33 min
Make batter: in a large bowl, whisk 400 g all-purpose flour + 2 tsp baking powder + ½ tsp salt + ½ tsp ground black pepper.
- 44 min
Add 350 ml water + 3 tbsp epis + 4 thinly sliced scallions + 3 tbsp chopped parsley + 1 finely chopped scotch bonnet (additional for heat). Whisk to a thick smooth batter — like pancake batter but slightly thicker.
Watch outBeat to a thick, smooth batter that ribbons off the whisk — a touch thicker than pancake batter; too runny and the fritters won't hold their puff.
- 51 min
Fold in the flaked salt cod (if using) + 2 tbsp grated fresh garlic.
- 622 min
Rest the batter 20 min — this lets the baking powder activate and gives lighter fritters.
Watch outLet the batter rest the full 20 minutes — this is what wakes up the baking powder and gives you light, airy fritters instead of dense ones.
- 74 min
Heat 7 cm vegetable oil in a deep pot or wok to 175°C.
- 88 min
Using two spoons (one to scoop, one to push off), drop tablespoon-sized portions of batter into the hot oil. Fry 4-5 at a time (don't crowd).
- 921 min
Fry each batch 4-5 min, turning, until golden-crisp on all sides. The fritters will puff and float when done.
Watch outThey're done when they puff up and bob to the surface, golden-crisp all over — pull them the moment the sizzle quiets and the color deepens.
- 101 min
Drain on paper towels.
- 111 min
Serve immediately while crispy, with pikliz (Haitian cabbage-and-chili pickle) on the side for dipping.
