A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.
- 6 ounces dried salted cod fish
- cold water, to cover
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground black pepper
- ½ cup water
- 1 large tomato, chopped
- 2 green onions, chopped
- vegetable oil for frying
- 1 Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
- 2 Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
- 3 Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
- 4 Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
- Calories 232.1
- Carbohydrate 18.1 g
- Cholesterol 43.1 mg
- Fat 8.3 g
- Fiber 1.2 g
- Protein 20.4 g
- Saturated Fat 1.1 g
- Sodium 2079.4 mg
- Sugar 1 g
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