Caribbean Salt-fish Fritters

Sometimes you just need to be reminded of the flavours from home! These delicious salt fish fritters are packed full of island flavours and are simple to make. They are crispy on the outside with a soft centre. Serve with a sweet chilli or a pepper dipping sauce and enjoy. But be quick because they don't hang around for long. 

 

Ingredients:

225g salted cod

2 medium green peppers, finely diced

2 Tbsp fresh thyme, chopped

1 onion, finely diced

6 spring onions, finely diced

2 cloves garlic, crushed

1 Scotch bonnet pepper, finely diced (to reduce heat, discard seeds and core)

1 Tsp good curry powder

2 Tsp baking powder

200g plain flour

2 eggs

120ml milk

Black pepper to taste

Vegetable oil for deep frying and a little for sauteing 

Method:

Place the fish in a large bowl of water and leave overnight. This will remove some of the salt from the fish (this step you will need to do the night before).

Add the fish to a large pot of water, bring to the boil, reduce the heat and simmer for 20 minutes, rinse with cold water and drain. 

Flake the cod into a large bowl, at this point you can remove any bones or skin if the fish that you are using has this.

Using two table spoons of the veg oil, saute the onion, spring onions, thyme, green peppers, scotch bonnet pepper and garlic.

In another large bowl whisk together the flour, curry powder, baking powder, eggs and milk to form a batter.

Now add the fish and sauteed seasoning mixture to the batter and mix to combine thoroughly. At this stage you can adjust the batter by adding additional milk if needed. You are looking for a dropping consistency, not too runny but also not to thick.

If you are using a deep fat fryer set to 170°c or heat the oil in a large thick base pot over medium heat until the above temperature is reached. You can check by using a cooking thermometer.

Drop batches of tablespoon-size portions of the mixture into the oil and fry for five minutes or until golden brown.

Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil.

Serve with a sweet chilli or a pepper dipping sauce and enjoy.