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Codfish Fritters

  • 1/2 pound salted codfish
  • 2 cups flour
  • 2 onions
  • 2 plum tomatoes
  • 2 stalks scallions
  • 1/2 tsp thyme
  • pepper to taste
  • 1 jalapeno or habanero pepper
  • 2 teaspoons baking powder
  • 1/2 cup to 1 cup water
  • oil for frying

Jamaica. Soak codfish, preferably overnight. Drain, rinse under cold water, flake the fish, making sure to remove fish bones. Chop tomatoes, onion, scallion, and jalapeno, if used. Add these and the codfish to the flour, thyme, pepper, and baking powder, and mix. Add enough water to make a batter that coats the spoon to a depth of about 1/4 inch, not too thick, not extremely thin. Fry by teaspoons in about 1/2-inch of oil or deep fat until golden brown. Drain on absorbent paper. These are best hot, but can be served at room temperature.

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