← Nouns Cooking · Caribbean

Ingredients

• 225 g Saltfish (salt cod), soaked overnight
• 150 g plain flour
• 2 tsp Baking powder
• 1 Eggs
• 180 ml cold water (about)
• 1 small onion, finely chopped
• 3 Spring onion, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Parsley, chopped
• 2 sprigs Thyme, leaves picked
• ½ Scotch bonnet chilli, minced
• ¼ tsp Black pepper
• 750 ml neutral oil, for deep frying

Method

1. Drain the soaked saltfish, cover with fresh water in a pan and simmer for 10 min. Drain, cool, then remove any skin and bones and flake it finely. Taste a flake: if it is still very salty, rinse once more.
2. Whisk the flour and baking powder in a bowl. Beat in the egg and enough water to make a thick, sticky batter that holds its shape on a spoon.
3. Stir in the saltfish, onion, spring onion, garlic, parsley, thyme, scotch bonnet and pepper.
4. Heat the oil in a deep pan to 175°C (350°F). Drop in heaped teaspoons of batter, a few at a time, and fry for 3–4 min, turning, until puffed, crisp and deep golden.
5. Drain on paper towels and serve hot with Bajan pepper sauce or a squeeze of lime, or tucked into a salt bread roll as a "bread and two".

Tips

• No time to soak? Boil the saltfish in two changes of water for 15 minutes each.
• Contains fish, egg and gluten.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

196 flavors CaribbeanPot.com Simply Trini Cooking