Salt cod fritters are eaten all over the world in some form or other. This have their roots in the Caribbean
Soak Salt cod in plenty of cod water preferable overnight changing the water once.
Once the salt cod has been re hydrated and de-salted. flake into small shreds and leave in plenty fresh water until needed.
Peel the garlic and onion, roughly chop both. Pick the thyme and parsley leaves and roughly chop alongside the scallion and deseeded scotch bonnet. Place all ingredients in a blender a pulse blend until lightly blended but not pureed.
Place ingredients into a large bowl and stir in the flour and baking powder. Squeeze out as much water as possible from the saltfish, before adding it to the other ingredients. Gradually add the water to form a thick batter. allow to stand for 5 mins.
Heat a deep fryer to 180 degrees. Place spoonfuls of the saltfish batter mix in the oil and cook for 5 - 6 mins until they turn golden brown and float to the top.
Peel and finely dice the Mango and red onion. deseed red chilli and red pepper and finely dice.
pick coriander leaves and mint leaves chop.
Mix all the chopped ingredients together and ad a squeeze of lime and olive oil just to bind, Season with salt and allow to steep for 5 mins.
serve alongside the fritters.
«Try adding some dry spices to the mix to change up the flavour and add that extra level of complexity.»