½teaspoonminced scotch bonnet pepperreplace with hot sauce
1teaspoonfresh thyme minced
2tablespoonsminced bell pepper
1/3 -1/2cupmilk or water
Freshly grated pepper to taste
Vegetable oil for fryingabout 3 cups
Soak salt fish in water overnight or several days (water changed several times). Drain and shred fish using a food processor to achieve a really fine shred. If not finely shred by hands
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, scotch bonnet parsley and egg
Whisk until ingredients have been blended. Then add milk gradually starting from about 1/3 cup until desired thickness.
You may have to do a test taste first
Heat oil to 350 degrees in a skillet or 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