Try this delicious salt fish fritters recipe. It’s a great snack or appetiser and perfect with a tamarind dip!
Salt fish Fritters
Ingredients
250g Salt Cod, rehydrated and desalinated, deboned and flaked
1 cup Plain flour
1 tsp baking powder
2 eggs beaten
1/2 tsp sea salt
1/2 tsp ground black pepper
1 red chilli, deseeded and minced
1 green chilli, deseeded and minced
4 spring onion, finely chopped
1 tbs fresh thyme leaves
Milk to combine
Vegetable oil for frying
Method
1: The salt cod should be soaked in several changes of cold water for at least 24 hours. Then pour over some boiled water and leave for 30 minutes, this allows the fish to be easily skinned, deboned and flaked ready for use.
2 In a mixing bowl combine all the ingredients adding milk to make a batter to a dropping consistency.
3 Place a saucepan on heat, add vegetable oil and bring to a medium heat.
4 Drop spoonful of mixture in pan and fry until golden brown, turning each fritter over until cooked through.
5 Remove from heat with a slotted spoon and place on a dish lined with absorbent paper.
6 Serve while still hot or warm with a sweet chilli sauce
Tamarind Dip
Ingredients
2 cups concentrated tamarind or tamarind pulp
1/2 cup water
1/3 cup soft brown sugar
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground black pepper
1 scotch bonnet pepper, deseeded and finely diced
1tbs coriander, finely chopped
Method
- In a saucepan, combine all ingredients.
- .Place on a medium heat and bring to the boil, stirring to dissolve the sugar. Continue to boil to reduce down and thicken.
- This should take about 8 to 10 minutes.
- Remove from heat and cool.
- Serve with your favourite appetiser etc.
Method
1: The salt cod should be soaked in several changes of cold water for at least 24 hours. Then pour over some boiled water and leave for 30 minutes, this allows the fish to be easily skinned, deboned and flaked ready for use.
2 In a mixing bowl combine all the ingredients adding milk to make a batter to a dropping consistency.
3 Place a saucepan on heat, add vegetable oil and bring to a medium heat.
4 Drop spoonful of mixture in pan and fry until golden brown, turning each fritter over until cooked through.
5 Remove from heat with a slotted spoon and place on a dish lined with absorbent paper.
6 Serve while still hot or warm with a sweet chilli sauce
