Tell me how many times have you been somewhere and had the best salt fish fritters you ever had. I’m not saying this may be the one for, you but I think you should give it a try and see if it’s the one for you.

You will need:

1/ 2 lbs boneless or with boned salted cod fish
2 teaspoon baking powder
1 cup all purpose flour
1 teaspoon garlic fresh or powdered
1/ 2 teaspoon paprika
1/ 2 teaspoon sugar
1/ 2 medium onion finely diced or grated
1/ 2 teaspoon minced pimento (flavour pepper)
3 tablespoon parsley
1 teaspoon fresh thyme minced
2 tablespoons minced bell pepper
1 large egg
1/ 3 – 1/ 2 cup milk or water
About 3 cups oil for frying

Method:
Boil and clean salt fish if you are using the ones with the bone. If you are using the boneless salt fish, soak salt fish in water overnight or boil out the salt. Drain and shred fish. Combine the dry ingredients, flour, baking powder, smoked paprika, granulated garlic and sugar. Stir for about a minute then add onions, salted shredded fish, thyme, and red bell pepper, pimento parsley and egg. Whisk until ingredients have been blended. Then add milk gradually starting from about 1/ 3 cup until desired thickness. Adjust seasonings. You may have to do a taste test first to make sure it has the right flavour. Heat oil to 350 degrees in a saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees. Carefully place spoonfuls of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside. You may drain on paper napkin to remove any excess oil. Enjoy with any dip you wish.