Bajan Salt Fish Cakes

Ingredients

• 8 oz boneless salt cod
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• 1 small onion, finely diced
• 3 green onions, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 1 Scotch bonnet pepper, seeded and minced
• 2 cloves garlic, minced
• ½ tsp black pepper
• 1 cup water
• 2 quarts vegetable oil, for frying
• Bajan pepper sauce, for serving

Method

1. Boil the salt cod in plenty of water for 15 minutes, drain and repeat with fresh water to draw out the salt. Cool, then flake finely, removing any skin and bones.
2. Whisk the flour and baking powder, then stir in the cod, onion, green onions, thyme, parsley, Scotch bonnet, garlic and black pepper.
3. Add the water a little at a time, mixing to a thick batter that drops slowly from a spoon.
4. Heat the oil to 350°F. Fry heaping tablespoons of batter in batches, turning, until puffed and golden and the centers reach 145°F, 3 to 4 minutes.
5. Drain on a rack and serve hot with pepper sauce.

Notes