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Easter, Christmas, birthdays, and Sunday mornings would not be the same without these bites of salty, crunchy, and spicy treats.
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These are a staple in islands like Dominica (where I am from).
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There are a few things to note:
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It is important to soak the salted cod overnight.
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I rinse it before I soak it to get out excess salt.
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In the morning drain the salted cod and rinse under cool water and separate the pieces of fish with your fingers.
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The other thing to discuss are the peppers.
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The seasoning peppers are for flavour and not heat.
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Scotch Bonnet peppers are another story.
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They are very hot and need to be handled carefully.
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I use a fork and a knife to cut the skin away from the seeds.
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Do not use the seeds.
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(Dont say I didnt warn you.)
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Moving forward, mix fish with salt, onion, minced peppers and minced scallions.
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Set aside.
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Mix flour and baking powder together in a mixing bowl.
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Combine the salted cod mixture with the flour mixture.
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Add the water.
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You may need more water and flour to get the right consistency.
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The consistency should resemble thick pancake batter with fish.
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I apologize for the visual!
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Drop tablespoons of the fish-flour mixture into medium-high heated oil.
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Fry both sides until they are golden brown.
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I always make one first, taste it, and add salt, flour or water depending on the flavour and texture.
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The fish bites should be crispy on the outside and light on the inside.
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Every bite should have some spicy bits.
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Once the fish bites are well browned, remove from oil onto a paper towel lined plate to drain and repeat with remaining batter.
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From my kitchen to your table.
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Enjoy.
