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Stamp and Go���� HT� HD� West Indian� 50mins plus soaking

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

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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

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Instructions

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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.�

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

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

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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.�

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

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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.

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

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