Salt Fish Fritters

Method

Soak the salt cod in cold water for 24 hours, changing the water several times to remove excess salt. Boil the desalted cod for 15-20 minutes until tender, then drain, flake finely and remove any bones. Sift the flour, baking powder, salt and black pepper together, then stir in the flaked fish, chopped chilli, spring onions and thyme. Whisk the eggs with milk and fold into the dry mixture to form a thick, spoonable batter. Heat the oil to 180°C and carefully drop spoonfuls of batter into the hot oil, frying for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on absorbent paper. Serve hot, traditionally with a lime and Scotch bonnet dipping sauce or with fried plantains.