Ingredients

500g boneless saltfish
500g onions, finely chopped
1 tsp coarsely ground black pepper
½ small bunch fresh thyme (without stalks)
2 large Scotch Bonnet peppers, finely chopped
250g plain flour
250g self-raising flour
Vegetable oil for frying


Method

    1. Boil saltfish to get rid of excess salt. As water comes to the boil, remove from cooker, throw water off and refresh fish in cold water.
    2. Using fingers, shred the fish into small pieces into a mixing bowl. To this add the chopped onions, thyme and peppers, and mix well.
    3. Mix the two types of flour together, then add the flour into the fish mixture, a little at a time, adding water until a batter is achieved.
    4. In a deep frying pan or Dutch Pot, heat oil until it begins to sizzle (you can test by dropping in a bit of batter). Immerse a teaspoon into the hot oil, then put the spoon into the mixture taking some onto the tip, and put it into the oil.
    5. Continue dropping batter by this method until pan is full. Fry until golden brown, then remove from pan with a slotted spoon and place on a tray covered with paper towel to absorb the excess oil. Enjoy!