Saltfish Fritters

This is perfect for breakfast or lunch. 

What you will need

• 1 1/2 cups counter flour
• 8 ounces saltfish, soaked, deboned and flaked
• 1 medium onion, chopped
• 1 stalk escallion, chopped
• 1 medium tomato, diced
• 1 cup water
• 1 medium egg (optional)
• 1 teaspoon salt (optional)
• 1/2 teaspoon black pepper
• 1 teaspoon scotch bonnet pepper
• 1/2 cup Grace Vegetable Oil

How it's done

• In a large bowl place counter flour, flaked saltfish, chopped onion, escallion and diced tomatoes and mix well.
• Gradually add water to make a smooth batter, then egg (if used). Batter should be thick and of a dropping consistency.
• Season with salt (if used), black pepper and scotch bonnet pepper.
• In a large skillet heat Grace Vegetable Oil; drop batter by tablespoons full into hot oil and fry until brown on one side, turn and continue frying until done.
• Drain on absorbent paper towel. Serve hot!
• Yield: 16 fritters.
• Recipe Note: Saltfish may be soaked overnight or boiled for 30 minutes. Other protein ideas such as Frankfurter or Vienna Sausage may be used instead of saltfish.