Stamp and Go

Method

Soak the salt cod overnight in cold water, changing the water several times, then boil until tender, flake finely and set aside. In a bowl, whisk together flour, baking powder, salt and pepper, then fold in the flaked cod, onion, scotch bonnet and thyme. Gradually add water to form a thick batter, similar to pancake batter. Heat the oil to 180°C in a heavy-bottomed pan or deep fryer. Using two spoons or a small ice cream scoop, carefully lower spoonfuls of batter into the hot oil and fry in batches until golden brown on all sides, approximately 2-3 minutes. Drain on kitchen paper and serve hot with lime wedges or a spicy mango sauce.