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The Caribbean Kitchen - Recipe 028
  
Salt Cod Fritters
From Cookery Instructor Joan Moore, Toronto
Added 18 August, 2003

  

 

Ingredients:

1-1/2 cups cooked, flaked, boneless cod fish - about 8 ounces
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper (or to taste)
2 tablespoons finely minced onion
  

  
1/2 teaspoon pureed garlic (optional)
1 tablespoon minced scallions or green onions
1 teaspoon fresh thyme leaves or 1/2 teaspoon dry
1/2 teaspoon finely minced hot pepper (without seeds) - or to taste
1 cup cold water (more if needed)
Vegetable Oil
  
    
Preparation

Soak salted codfish in cold water overnight. Change water once, discarding the soaking water each time.

  

Method

Cover soaked cod in a large saucepan with fresh, cold water. Bring to boil, then reduce the heat and cook on medium heat about 20 minutes.

Pour off boiling water then rinse the fish under cold, running water. Remove any skin, cartilage or fine bones, then flake the fish. Place flaked fish in a large bowl.

In a separate bowl sift together flour, baking powder, salt and black pepper, then add to flaked fish. Mix well to combine.

Add onion, garlic, scallions, thyme and hot pepper. Mix well to combine.

Pour in enought water to make a heavy batter -- it must be a little thinner than dropping consistency. Cover and set aside, at room temperature, about 15 minutes for flavours to blend.

In a heavy skillet over medium high heat, place enough oil to about 1/2 inch depth. Heat thoroughly but do not allow burning or smoking.

Place tablespoons full of fritter batter into the hot oil (do not overcrowd the pan - the fritters will spread out a little). Fry until golden - about 2 minutes - then turn over and continue frying another 2-3 minutes until cooked through, and drain on paper towels.

They can also be cooked in a deep fryer at about 325F. In a deep fryer they tend to be puff up, have a crispy exterior, and the cooking time is shorter.

Enjoy as a breakfast, snack or as an appetizer.

        




  
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