Bajan Fish Cakes — Barbadian Saltfish Fritters

Method

1. 1

   1. Rinse the cod. Soak refrigerated in plenty of cold water for 12–24 hours, changing water several times. Simmer in fresh water for 10 minutes; drain and taste. Repeat with fresh water if still excessively salty. Cool, remove any skin or bones and flake finely.

2. 2

   2. Whisk flour and baking powder together. Beat the egg with 180 ml water, then stir into the dry ingredients to make a thick, spoonable batter; add more water only if needed.

3. 3

   3. Fold in the flaked cod, onion, parsley, spring onion, thyme, garlic, hot pepper and black pepper. Do not add salt before tasting a properly cooked test fritter.

4. 4

   4. Heat oil in a deep, heavy pan to about 175°C. Drop small tablespoons of batter into the oil without overcrowding.

5. 5

   5. Fry in batches for approximately 3–4 minutes, turning, until well browned and cooked throughout. Drain on a rack or absorbent paper.

6. 6

   6. Taste the first cooked fritter, then adjust the uncooked batter seasoning if necessary. Serve hot.