soaked in water overnight (water changed several times)
100g/3½oz self-raising flour
¼ red pepper
diced
¼ green pepper
diced
¼ onion
finely diced
½ Scotch bonnet chilli
seeded and finely chopped (use ½ green chilli for a milder version )
freshly ground black pepper
vegetable oil
for shallow frying
Directions
Drain the soaked salt cod and cook in boiling water for 20-25 minutes
or until the fish is flaky and tender. Drain the salt cod and flake the flesh
removing the skin and pin bones.
Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod
red and green peppers
onions
scotch bonnet pepper and season with freshly ground black pepper.
Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes
or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil.
