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Indian 50mins plus soaking
Cold Hors d'ouevre Appetiser Starter Fish Caribbean
Saltfish (Salted Cod), pre-soaked in hot water for 2-4 hours
teasp Baking Powder
Egg, lightly beaten
Onion, finely chopped
Garlic Clove, crushed
fresh Chili Pepper, deseeded and finely chopped
Oil for shallow frying
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.
Drain the fish, reserving the cooking liquor, and allow to cool then remove skin and bones and flake the flesh.
Sift the flour, baking powder, black pepper and salt together into a large
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.
Add the flaked fish, onion and pepper and mix well.
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.
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