← Nouns Cooking · Caribbean

Ingredients

• 250 g boneless salt cod
• 200 g plain flour
• 1½ tsp Baking powder
• 2 cloves Garlic, minced
• 2 tbsp chopped coriander (or culantro)
• ¼ tsp Dried oregano
• ¼ tsp ground turmeric (for sazón colour) (optional)
• ¼ tsp Black pepper
• 300 ml cold water, including some of the cod cooking water
• 750 ml neutral oil, for frying

Method

1. Soak the salt cod in cold water in the fridge for at least 12 hours, changing the water 2–3 times.
2. Drain, cover with fresh water and simmer for 10 min. Drain (keeping a cup of the water), cool, then flake finely, removing any bones or skin.
3. Whisk the flour, baking powder, oregano, turmeric and pepper. Stir in the cod, garlic and coriander, then add water until you have a thin batter, like pancake batter. Taste a pinch: add salt only if needed.
4. Heat 2 cm of oil in a wide frying pan over medium-high heat to about 180°C (350°F).
5. Ladle in about 60 ml of batter per fritter and spread it thin. Fry for 2–3 min per side, until golden and crisp at the edges. Drain on kitchen paper and serve hot.

Tips

• Salt levels vary a lot between brands, so always taste the soaked cod before seasoning.
• Contains wheat and fish.

Sources

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

Taste the Islands Delish D'Lites