Saltfish Fritters

You will need:
2 cups of saltfish boiled and shredded
1 cup flour
1 small onion chopped
1 small tomato chopped
1 garlic clove chopped finely
1 tsp of black pepper
1/ 2 tablespoon dried thyme
1 cup of water
1/ 2 bell pepper chopped (optional)
Oil for frying

Method:
Place the shredded salt fish in a medium sized bowl. Mix the onion and garlic until fully
combined. Sprinkle in the thyme along with the black pepper into the salt fish. Add the tomato
and fold in so all the ingredients are evenly distributed. Add the flour and then slowly mix in the water to form a smooth batter. Don’t let it
be too runny nor too thick. Preheat a frying pan on
medium heat and pour in the oil. Spoon a small amount of the fritter mixture into the frying pan.

repeat…being careful not to overcrowd the pan. Reduce the heat to low-medium and cook each
side until golden brown, carefully move the pan from side to side to distribute the oil evenly
(helps the fritters cook quicker). Once cooked place each fritter on some paper towel to absorb
any extra oil. Repeat the above 3 steps with the rest of the batter.

Tips: Don’t spoon too much of the batter into the frying pan. The fritters will naturally increase
somewhat in volume which is why there is no need to use raising agents. Don’t pile on too much
batter onto each fritter. In order for them to crisp up well they shouldn’t be too dense when
cooking in the pan. Make sure your batter isn’t too thick nor too runny. It should be a medium
consistency, if it’s too runny add a tablespoon more of flour. If too thick, thin it out with a splash
of water.