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| FOOD HOME | RESTAURANTS | RECIPES | News | LIFESTYLE | SHOP | ||||||
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| FOOD HOME | RESTAURANTS | RECIPES | News | LIFESTYLE | SHOP | ||||||
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Prep Time: 15 Minutes + Standing + Soaking Time
Cooking Time: 5-10 Minutes
Serves: 6
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1.
Make the batter: sift the flour in a bowl. beat the eggs with the melted butter and then add to the flour. Beat well and then gradually beat in the milk, a little at a time. If the batter is too stuff, thin it down with a little more milk. Cover and set aside for 2-3 hours. |
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INGREDIENTS 175g 6oz plain flour 2 eggs 40g / 1 1/2oz butter, melted and cooled 250g / 8oz fl oz milk 250g / 8oz salt-codfish 1 fresh red chilli, seeded and finely chopped 2 spring onions, finely chopped 1 garlic clove, crushed 1 tablespoon chopped parsley 1/2 teaspoon dried thyme salted and freshly grounded black pepper oil for deep-frying hot pepper sauce, to serve |
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2.
Put the salt-codfish in a bowl and cover with warm water. Set aside to soak for 2-3 hours. During this time, you should change the water at least twice. Drain the fish well, and then remove the skin and bones. |
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3.
Flake the fish and place in a mortar with the chilli, spring onions garlic, herbs and seasoning. Pound until smooth. Alternatively, puree in a blender or food processor. Mix into the batter and leave to stand for 30 minutes
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4.
Heat oil in a deep-fryer or heavy saucepan to 190 degree C/ 375 degree F. Drop spoonfuls of fish mixture into the oil and fry in batches until golden all over. Remove with a perforated spoon and drain on absorbent kitchen paper. Serve with hot pepper sauce.
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