Sunday, 18 December 2011

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.

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