Saltfish Fritters

Method

Soak the saltfish in cold water overnight, changing the water several times to remove excess salt, then drain and flake the flesh finely, discarding any bones. In a large bowl, sift together the flour, baking powder, salt and black pepper, then stir in the flaked saltfish, spring onions, thyme and scotch bonnet pepper. Gradually add the water, stirring until you achieve a thick batter consistency that falls from a spoon in dollops. Heat the oil to 170°C in a deep-sided pan or wok, then carefully drop spoonfuls of batter into the hot oil and fry until golden brown and crispy on all sides, approximately 3-4 minutes per batch. Drain the fritters on kitchen paper and serve hot with pepper sauce or a fresh lime wedge.