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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

 

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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