My Fish Pot obsession are the fish nuggets with a side of tartar sauce – that was until last week Friday, when a colleague at work opened a bag and bit into a mega-sized ‘fritta’. One taste later led to me somehow getting her to part with half.

A week and three trips later, I’m still hooked and reckon that it would be the perfect restaurant experience to share. The best news, of course, is that the experience of biting into hot, moist, properly seasoned, super tasty mouthfuls of saltfish fritta will set you back a mere $100 and, according to repeat customer Junior Wilson, proprietor of Stoplight Wholesale Meats & Liquor, “a fritta, with an order of soup, hits the spot everytime.”

It’s no idle boast we later discover from a few more regulars like Horace Prince, director, student services at Edna Manley College, and his daughter Dominique, a student at St Andrew High School, and cosmetologist Kimanie Powell, who’s a daily consumer of the ‘moreish’ fritta.

The man behind the fritta formula is executive chef Everol Ebanks. The fritta chef, however, is Paul Coleman, who turns out an impressive 150-160 per day. An order of man-size fritta takes six minutes. Thursday Life, cap on head, takes you behind the scenes.

(PHOTOS: LIONEL ROOKWOOD)