These salt cod fritters are a popular street food in Jamaica which locals eat on the run. You will need to begin this recipe a day ahead.
Makes 20 fritters.
- 250 gm salt cod, soaked overnight in cold water (change water once), bones removed, then finely shredded (see note) (1½ cups)
- 4 green onions, finely chopped
- 2 habanero or hot red chillies, seeds removed and finely chopped
- 1 tomato, blanched, peeled, seeds removed and finely chopped
- 320 gm plain flour
- 2 tsp baking powder
- For deep frying: vegetable oil
- 4 tomatoes, blanched, peeled, seeds removed and diced
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp finely diced Spanish onion
- 1 tbsp Louisiana-style hot sauce (see note)
- 2 tbsp extra-virgin olive oil
- 2 tsp cider vinegar
- 1For tomato salsa, combine ingredients in a bowl, season with sea salt and freshly ground black pepper and refrigerate until required.
- 2Combine salt cod, green onion, chilli, tomato and freshly ground black pepper in a large bowl. Mix in the flour and baking powder and add enough cold water (between one quarter and half a cup) to make a soft, sticky batter.
- 3Heat vegetable oil to 180C in a large saucepan or deep fryer, then cook tablespoons of batter, in batches, for 4-5 minutes or until golden brown. Drain on absorbent paper and serve immediately with tomato salsa.
Salt cod is available from select European delicatessens and select fish providores. Louisiana-style hot sauce is made of red chilli peppers, vinegar and salt and is sold in small bottles in supermarkets.