12915 Codfish Fritters Serves 8 (3 fritters per person) Wed Aug 06 08:11:05 -0700 2008 Tue Feb 03 03:53:46 -0800 2009 Licensed http://www.chow.com/recipes/12915 Tue, 03 Feb 2009 11:53:46 GMT There are many interpretations of the meaning of this fanciful name, but most center on the sale of codfish cakes at bus stops. The rider would quickly hop off the bus, grab a cake or two, then return to the bus and go. With all of the islands surrounded by the Caribbean Sea, the use of fresh fish seems to make more sense than the traditional dried salt cod, but salt cod adds a flavor that fresh fish cannot match in these tasty snacks.

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  • Rinse the pieces of salt cod under cold running water. Soak in water and refrigerate overnight, changing the water periodically. Discard the soaking liquid and rinse the cod in cold water. (The salt cod can be prepared 1 day in advance.)
  • Flake the prepared salt cod and reserve.
  • Heat the annatto oil, sauté the onion and garlic until translucent, and reserve.
  • Sift the flour, baking powder, and salt together in a bowl. Make a well in the center and add the egg, milk, and butter. Mix together only enough to combine.
  • Add the onions and annatto oil mixture, the flaked fish, the chiles, and the scallion, combining to form a smooth batter. (The batter may be made up to 1 day in advance.)
  • Carefully drop the fritter batter by heaping tablespoons [20 mL] into 365°F [185°C] oil and cook for about 4 minutes, or until set and golden brown, turning once during frying. Remove with a slotted spoon and drain on paper towels.
  • Serve 3 fritters per person, hot, warm, or at room temperature, accompanied with lime wedges and hot sauce.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 8 ounces [225 g] salt cod

    ]]>     2 tablespoons [30 mL] annatto oil

    ]]>     1 cup [240 mL] onion, minced

    ]]>     3 garlic cloves, minced

    ]]>     2 cups [480 mL] flour

    ]]>     2 teaspoons [10 mL] double-acting baking powder

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 egg, lightly beaten

    ]]>     ¾ cup [180 mL] milk

    ]]>     1 tablespoon [15 mL] butter, melted

    ]]>     2 Scotch bonnet or habanero chiles, minced (seeds and ribs removed for less spicy fritters)

    ]]>     ¼ cup [60 mL] scallion greens, minced

    ]]>     Vegetable oil, for frying

    ]]>     Lime wedges, for garnish

    ]]>     Caribbean-style hot sauce, for garnish

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