Stamp and Go     HT  HD  West Indian  50mins plus soaking

Makes 24   Hot   Cold  Hors d'ouevre Appetiser Starter  Fish  Caribbean  Saltfish Cakes

Ingredients

225g/8oz Saltfish (Salted Cod), pre-soaked in hot water for 2-4 hours

225g/8oz Plain Flour

2 teasp Baking Powder 

1/2 teasp Salt 

Black Pepper

1 Egg, lightly beaten 

60ml/2fl.oz. Milk

1 Onion, finely chopped 

1 Garlic Clove, crushed

1 fresh Chili Pepper, deseeded and finely chopped

Vegetable Oil for shallow frying

Instructions

1. Drain the fish, rinse and place in a large saucepan. Cover with water bring to the boil then reduce the heat, cover  and simmer for 20 minutes. 

2. Drain the fish, reserving the cooking liquor, and allow to cool then remove skin and bones and flake the flesh. Set aside.

3. Sift the flour, baking powder, black pepper  and salt together into a large mixing bowl. 

4. In another bowl, combine the egg, milk and 60ml/2fl.oz. of the reserved cooking liquor, then stir into the flour mixture a little at a time to make a thick batter. 

5. Add the flaked fish, onion and pepper and mix well. 

6. Preheat the oil to 180C/350F then drop  tablespoonfuls of the fish mixture into the hot oil, a few at a time, and fry for 2-3 minutes until golden brown. Drain on paper towels and serve hot or cold.

  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

Find UK Holiday Cottages