Jamaican Saltfish Fritters

8 standard portions

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Ingredients

• 2 cups of saltfish (shredded(see post for unrefined version)(270g/ ½lb))
• 1 small onion (chopped)
• 1 garlic clove (chopped finely)
• ½ tbsp fresh thyme
• 1 tsp of black pepper
• ½ red bell pepper (chopped (optional))
• scotch bonnet (optional, I used 1/2 for extra heat!)
• 1 small tomato (chopped)
• 1 cup of gluten free flour (140g(Bob red mills 1 to 1 flour or my homemade blend))
• 1 cup of water (8oz/ 250ml)
• olive oil f (I used 1/4 cup, non stick frying pan)

Method

1. Place the shredded saltfish in a medium sized bowl.
2. Mix together the onion and garlic until fully combined.
3. Add the fresh thyme along with the black pepper and bell pepper into the saltfish.
4. Add the scotch bonnet (if using), tomato and fold in so all of the ingredients are evenly distributed.
5. Add the flour and then slowly mix in the water to form a smooth batter - it shouldn't be too runny nor too thick.
6. Preheat a sturdy non stick frying pan on medium heat and pour in the oil (I used a total of 1/4 cup for the entire batch) and spoon a small amount of the fritter mixture into the frying pan, being careful not to overcrowd the pan.
7. Reduce the heat to low-medium and cook each side until golden brown, carefully move the pan from side to side to distribute the oil evenly (helps the fritters cook quicker).
8. Once cooked place each fritter on some paper towel to absorb any extra oil
9. Repeat the above 3 steps with the rest of the batter, use more oil if needed.