Make West Indian saltfish fritters

 

Serves 6 

You will need:

• 125g saltfish, soaked in water overnight
• 100g self-raising flour
• ¼ red pepper, diced
• ¼ green pepper, diced
• ¼ onion, finely chopped
• ½ green chilli, deseeded and finely chopped
• Black pepper
• Vegetable oil

1. You will need to soak the fish for several hours, ideally overnight, before starting. You should change the water 3 or 4 times during this process.

2. Drain the soaked saltfish, then place in a saucepan, cover with water and boil for 20 to 25 minutes until the fish is flaky and tender.

3. Drain the fish and use a fork to flake the flesh, removing the skin and any bones.

4. Put the flour in a bowl and add about 250ml water or enough to make a thick paste.

5. Add the fish, diced peppers, onion and chilli to the bowl and stir to combine. Season with black pepper.

6. Carefully place spoonfuls of the fish batter into the hot oil and fry for 2 to 3 minutes until the fritters are crisp and golden brown.

7. Use a slotted spoon to remove the cooked fritters from the pan and set aside on a piece of kitchen paper to drain before serving.