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12 July, 2011

Salt Codfish Fritters

The concept of fritters probably came to the Caribbean via either Spanish influence (frituras) or the East Indian immigrants (pakoora). Either way, we are all grateful for this tasty range of easily prepared snacks.

1 fillet of salt codfish, soaked overnight in 2 changes of water.
1 small onion, finely chopped.
2 tsp (or more!) of hot pepper sauce.
A good pinch of chopped fresh coriander (cilantro).
1 cup of cooked, mashed potato.
1 cup of self-raising flour (or plain flour and 1 tsp baking powder).
1 egg.
1 cup of lager beer.
Oil for shallow frying.

1. Pick all the white cod meat away from the bone and skin of the salted fillet and set aside. Messy but therapeutic.
2. You may wish to rinse the white flesh again in clear water to remove excess salt. 
3. Add all the ingredients together in a large mixing bowl and mix to a stiff batter, adding some of the lager beer until the correct consistency is reached.
4. Drop tablespoon sized blobs of batter into hot oil and fry until golden.
5. Drain on kitchen paper.

Fritters can be eaten hot, warm or cold as a snack, or as a starter with a little salad, a wedge of lime and a splash of hot sauce.

It is also possible to use canned tuna, left over vegetables or shredded chicken instead of salt codfish, but the salt codfish is well worth the extra effort.

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