CATEGORIES
INGREDIENTS
- Cooking Time: 15 mins
- Servings: IDK – I always overcook LOL
- Preparation Time: 45 mins
- [2 packs] [Boneless salt fish/Cod fish
- [1/2 tsp] [Salt and pepper]
- [1] [Finely chopped onion]
- [6-8] [Minced garlic cloves]
- [2-3] [Finely chopped scallion]
- [5] [De-stemmed thyme] OR [Dry thyme seasoning]
- [6-8 sprigs] [Finely chopped cilantro]
- [4 sprigs] [Finely chopped parsley] OR [Dry parsley seasoning]
- [1] [Finely chopped scotch bonnet pepper]
- [3 cups] [All-purpose flour – season to your liking]
- [1 tbsp] [Baking powder]
- [2] [Eggs – optional]
- [1 1/2] [Cups of water, add more or less as needed]
DIRECTIONS
- 1. Place the salt fish in a saucepan with 10 cups of water. Bring to a boil and let boil for 18-20 minutes, check the saltiness of the fish. It should be somewhat salted but not overly salty.
- 2. Rinse the fish under cold running water in a strainer
- 3. Shred the salt fish
- 4. Put all of the ingredients in a mixing bowl and stir until a thick batter is formed.
- 5. Let rest for 10-15 minutes before you fry
- 6. Add oil to hot pan
- 7. Deep fry by teaspoonful over a medium heat, until golden brown.
- 8. Avoid the outside of the fish fritters burning before the middle is well cooked by carefully monitoring the heat.
- 9. Drain on paper towel
