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
- Boil the saltfish to remove excess salt. As the water comes to the boil, remove the fish from the cooker, drain off the water, and refresh the fish in cold water.
- Using fingers, shred the fish into small pieces in a mixing bowl. To this add the chopped onions, thyme and peppers, and mix well.
- Mix the two types of flour together, then add the flour to the fish mixture, a little at a time, adding water until a batter forms.
- In a deep-frying pan or Dutch pot, heat oil until it begins to sizzle (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.
- Continue dropping batter by this method until the pan is full. Fry until golden brown, then remove from the pan with a slotted spoon and place on a tray covered with a paper towel to absorb the excess oil. Enjoy!
