- 225g salted cod
- 6 spring onions, very finely chopped
- ½ tsp ground black pepper
- 5 cloves crushed garlic
- 1 scotch bonnet chilli pepper, seeded and crushed (to reduce heat, discard seeds and core)
- 126g plain flour
- 1 baking powder
- 2 tsp medium/large eggs (beaten)
- 4 fl oz milk
- ¼ tsp turmeric
- oil for frying
Place the fish in a large bowl of water, refrigerate for 24 hours, rinsing the fish and changing the water three times. Add the fish to a large pot of water, bring to the boil, reduce heat and simmer for 20 minutes. Rinse with cold water, remove skin and bones and flake into a large bowl. Add the spring onions, turmeric, peppers, garlic and combine gently.
In another bowl, whisk together the flour, baking powder, eggs and milk. Add the fish mixture; stir thoroughly.
Heat 5cm of oil in a large pot over a medium to high heat until the temperature reaches 180C on a food thermometer. Test one to see if there is enough salt. Add batches of tablespoon-size portions of the mixture into the oil and fry for five minutes or until golden. Transfer to paper towels to drain off the oil.
If you can’t get hold of the scotch bonnet pepper just use 3 to 5 finely chopped green chilies according to your taste.